This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
“When you hear a Spanish cook describe a paella or a cake, you realize she’s using a much richer repertoire of adjectives than what one of us would use to characterize a book or an important experience.” Julio Cortázar, Final Exam
This is a pretty traditional paella with the seafood and peas. You can use almost any seafood you wish: clams, mussels, shrimp, scallops, or fish. In Spain you will sometimes see large paella pans six feet in diameter with whole lobsters in the pan. The key is to time when the seafood goes in since they all cook at a different rate. For example, the shrimp cook in about 8 minutes or so, even at low heat, while the scallops sitting on top of the rice might cook a bit slower.
Salmon or other fish filets will generally cook quickly. Cutting them into smaller chunks that will cook in about the same amount of time as the shrimp, for example, is a great approach.
Servings: 2 | Serving size: about 2 1/2 cups
Cooking time: 30 minutes
This recipe can easily be multiplied but you will need a large pan. I love paella for leftovers both cold and hot.
|1 medium||red bell pepper|
|2 tsp||olive oil|
|2 cloves||garlic (minced)|
|1 large||onion (diced)|
|1/2 cup||calasparra rice|
|1/2 cup||white wine|
|1 cup||no salt added shrimp or fish stock|
|1/4 tsp||saffron threads|
|1 cup||frozen peas|
|8 ounces||shrimp (peeled and deveined)|
|4 large||scallops (halved horizontally)|
Set the stove to broil and place the red bell pepper in the oven directly on the top rack.
Turn the bell pepper a quarter turn about every 5-7 minutes until the pepper is blackened on all sides, about 20 minutes.
Place the blackened pepper in a lunch-sized paper bag and fold the top over. Set aside.
Place a large skillet over medium-high heat and add the garlic and onion.
Sauté, stirring frequently, for 3-4 minutes.
Add the rice, wine, water, saffron, and salt and simmer, stirring occasionally, over medium-high heat for about 10 minutes.
Add the mussels and continue to cook until the mussels are just opened.
Remove the mussels and set them aside.
Add the peas and the shrimp and fold them in gently. Cook for about 3 minutes or until the shrimp are just pink and cooked through.
Place the scallops on top of the rice – do not stir. After 3-5 minutes, turn the scallops over and place the mussels back in the pan. Cook for an additional 3 minutes.
Add the strips of red pepper just before serving.
Serving size: about 2 1/2 cups
|Calories 513||Calories from Fat 60|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 63g||21%|
|Dietary Fiber 7g||28%|
|Vitamin A 50%||Vitamin C 190%|
|Calcium 15%||Iron 30%|
|Vitamin K 24mcg||Potassium 888mg|