Spanish Paella

I fell in love with this dish when I went to Spain and just love it! I have modified this to use ground meat and seafood.

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Spanish Paella

2 tablespoons of olive oil

1 onion, chopped

4 cloves of garlic, minced

1 green or red bell pepper, chopped

1 lb of ground elk

3 roma tomatoes, diced

2 tablespoons of sweet paprika

48 oz of stock

3 cups of arborio rice

1/2 can of tomato paste

1 lb of shrimp or other seafood

1/2 of a lemon, juiced

1/2 cup of fresh parsley, minced

Heat oil over medium heat in a deep sided sauce pan and add onion, garlic and bell pepper. Cook until onions start to soften then add the ground meat, tomatoes and paprika. Salt and pepper to taste. Heat the stock in a separate pot on low. Continue to stir the meat mixture and cook until the meat is done and then add the rice stirring continuously for a couple of minutes. Next add the tomato paste and 1 cup of the stock. Continue to stir and add a cup of stock at a time as the liquid becomes absorbed. when the rice is almost cooked and the last cup of stock is added to the pot also add the seafood, lemon juice and parsley and finish cooking everything through.