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Seafood Paella

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.

Cooking Light MAY 2000

  • Yield: 8 servings (serving size: 1 3/4 cups paella, 2 shrimp, and 2 clams)

Ingredients

  • Broth:
  • 3 cups water
  • 1 cup dry white wine
  • 1 teaspoon saffron threads
  • 2 (8-ounce) bottles clam juice
  • Herb Blend:
  • 1 cup chopped fresh parsley
  • 1/3 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon dried tarragon
  • 2 large garlic cloves, minced
  • Paella:
  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 445
  • Calories from fat: 12%
  • Fat: 5.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.2g
  • Protein: 24.6g
  • Carbohydrate: 72.1g
  • Fiber: 3.7g
  • Cholesterol: 75mg
  • Iron: 7.6mg
  • Sodium: 273mg
  • Calcium: 79mg
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Seafood Paella Recipe

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