Seafood paellas should be made with a variety of fish and shellfish, each adding its own flavor and texture. Always include jumbo shrimp, mussels or clams, and a firm white fish such as monkfish, halibut, or sea bass. Seafood paellas are often served with a cold, fresh, dry fino sherry; however, a zesty, dry California Sauvignon Blanc works well, too.
3 cups water
1 cup dry white wine
1 teaspoon saffron threads
2 (8-ounce) bottles clam juice
1 cup chopped fresh parsley
1/3 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried tarragon
2 large garlic cloves, minced
1 pound monkfish or other firm white fish fillets
16 unpeeled jumbo shrimp (about 1 pound)
1 tablespoon olive oil
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
16 littleneck clams
1 (7-ounce) jar sliced pimento, drained
2 tablespoons fresh lemon juice
How to Make It
To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.
To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).
Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.
Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes.
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I love paella and have tried it many different ways with chicken, sausage, and of course shrimp and clams. This recipe uses arborio rice that made the paella mushy. Additionally,the crushed pepper gave it a bit of a kick. It reminded me of the consistency of gumbo with a Spanish twist. I haven't made paella before and was excited about trying this recipe. Unfortunately, it's more of seafood gumbo than a Spanish paella.
This is a great recipe. It was my first time attempting paella and it turned out awesome. I substituted tilapia for monk-fish and it was still great. This did not require too long to cook and would be a great main course for a dinner party. good stuff!
It was not the best paella. The canned tomatoes and the lemon that is added to the rice takes away the true flavor of the paella. Next time I make it this two ingredients will be taken off. I will add the lemon to the end though.
It was a perfect meal. Everyone loved it!
I only have one comment about it, there is no place in the recipe that mentions salt. So for future reference I would add a bit of salt to perfect the taste.
P.S instead of clam juice, i used chicken stock, and instead of white wine, i used sherry wine, and it turned out to be perfect.
I cant wait to do it again.
I used 6 oz of swordfish, 1/2 lb shrimp, 1/2 lb scallops, some sliced calamari & a handful of mussels. The end result was delicious, but it took a lot longer to cook and needed a lot more hot liquid than called for. Not sure if it was because I was using actual paella rice from Spain, but I kept having to add hot liquid and it took a lot longer than expected. It also needed salt. I would make it again, but not before trying another recipe.
What a great paella recipe! I have tried some in the past but this was outstanding. I did exactly what the recipe called for and even added lobster to the line-up and it was simply delightful. Our guests loved it! I will definitely make it again! Well done!
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