Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Paella, surely the most famous and beloved of all Spanish dishes, has traveled the world. Seafood paellas are as varied as the cooks who make them. The constants are good broth, short grain rice, Spanish smoked paprika, and a paella pan--although a 13-inch skillet will work, too. Although saffron in traditional in paella, it's not crucial.

Recipe by Cooking Light August 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Bring first 3 ingredients to a simmer in a small saucepan (do not boil). Keep warm over low heat.

  • Peel the shrimp, leaving tails intact. Combine shrimp, grouper, and squid in a bowl; sprinkle with salt, let stand 5 minutes. Heat 1 tablespoon oil in a 13-inch paella pan or large skillet over medium-high heat. Add fish mixture, and saute for 1 minute (the mixture will not be completely done). Remove fish mixture and any liquid from pan, and place in a bowl.

  • Heat 2 tablespoons oil in pan over medium-high heat. Add bell peppers, onion, garlic, and paprika; sauté 3 minutes. Stir in tomato; cook 2 minutes. Stir in rice, and coat well. Add clam juice mixture; bring to a boil, and cook 3 minutes. Add reserved fish; cook 2 minutes. Add mussels to pan, nestling them into rice mixture.

  • Bake at 400° for 15 minutes or until shells open; discard any unopened shells. Remove from oven; cover and let stand 10 minutes.

Nutrition Facts

179 calories; calories from fat 32%; fat 6.3g; saturated fat 0.9g; mono fat 3.9g; poly fat 0.9g; protein 15g; carbohydrates 15g; fiber 1.3g; cholesterol 97mg; iron 2.1mg; sodium 322mg; calcium 44mg.
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