← Back to Search Results
pan-frying Spanish
Seafood Paella

Photo by:
Comments: 1
 

Recipe

This Spanish rice dish has many regional variations. This version contains a delicious mix of seafood.

Yield: 4 servings
Prep time: 10 Mins
Cooking time: 30 Mins

Ingredients

  • 5 tbsp olive oil
  • 12 jumbo shrimp, peeled and deveined
  • 8 langoustines or more shrimp
  • 8 oz (225g) squid, cleaned and sliced into rings
  • 12-16 mussels, scrubbed
  • 2 large tomatoes, peeled, seeded, and diced
  • Pinch of saffron
  • 2 cups short grain rice
  • 5 cups boiling fish stock
  • Salt and freshly ground black pepper
  • 2 tbsp chopped parsley
  • 1 lemon, cut into 8 wedges

Directions

1. Heat 2 tbsp of the oil in a paella pan or a large frying pan over medium heat. Add the shrimp and cook about 2 minutes. Transfer to a plate. Add the langoustines to the pan, cover, and cook for 5 minutes, until the shells are red. Add to the shrimp. Add 1 tbsp oil to the pan, heat, and add the squid. Cook 1 minute, until barely opaque, and add to the plate. Add the mussels to the pan with ¼ cup water. Cover and cook about 4 minutes, or until they open. Transfer mussels and their juices to the plate.

2. Heat 2 tbsp oil in the pan. Add the tomatoes and saffron and cook for 1 minute. Stir in the rice, then the stock.

3. Simmer, uncovered, over medium-low heat for 15 minutes. Season with salt and pepper to taste. Nestle the shrimp, langoustines, squid, and mussels in the rice and let cook until the rice is just tender.

4. Remove from the heat and tent with aluminum foil. Let stand for 5 minutes. Garnish with the lemon and parsley and serve hot.

Notes

Caution: tap the mussels and discard any that do not close.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

711kcal (36%)
75mg (7%)
22mg (37%)
103mcg RAE (3%)
1105mg
105mg
37g
2g
4g
87g
204mg (68%)
989mg (41%)
4g (18%)
23g (35%)
8mg (45%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • daveadams

    02.22.10 Flag comment

    The recipe does not call out the peas which are in the photo...

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
big-fat-cookies Big Fat Cookies
by Elinor Klivans
west-coast-cooking West Coast Cooking
by Greg Atkinson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-sweet-life The Sweet Life
by Kate Zuckerman
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?