Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe by Cooking Light May 2000

Gallery

Read the full recipe after the video.

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

445 calories; calories from fat 12%; fat 5.8g; saturated fat 1g; mono fat 3g; poly fat 1.2g; protein 24.6g; carbohydrates 72.1g; fiber 3.7g; cholesterol 75mg; iron 7.6mg; sodium 273mg; calcium 79mg.
Advertisement