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pan-frying Spanish
Seafood Paella

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Comments: 2
 

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 ΒΌ 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%)
 

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  • bursec02_at_klz-org-uk

    11.25.14 Flag comment

    I TINK THAT HAVING A COOK BOOK YOU WILL NEVER HAVE IT ALL BUT THE THING IS IF YOU LIKE SOMTHING IN A GIFFRENT COOK BOOK IT DOSENT HAVE IT IN THE BOOK THAT YOU HAVE SO YOU HAVE TO BYE THE BOOK AND THEN READ THE REIPEY OUT ANDTHE YOU HAVE TO COOK IT BUT YOU HAVE TO MAKE SUR THAT YOU HAVE ALL OF THE INGRIDENTS AND ALSO YOU CAN TELL THAT IF ALL OF THE INGREDENTS ARE NOT THERE SO THAN YOU HAVE TO GO AND GET ALL THE STUFF AND THEN START COOKING. SO WHAT I DO IS I GET ALL OF THE STUFF THAT I NEED AND THEN I JUST READ THE BOOK AND THEN I JUST GET IN COOKING THAT IS MY MOTO

  • daveadams

    02.22.10 Flag comment

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

 

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