Valencian Seafood Paella
Summary
Paella is known as arroz en paella in its homeland of Spain. Original paella recipes consisted of rabbit, chicken, snails, and beans. The paella pans were rubbed in ash and cooked over orange wood. This “party in a pot” is said to be a descendant of Arabian kabsah, a similar dish originating in the Arabian peninsula. Arabs introduced rice into southern Spain in the ninth century, along with spices like saffron.
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- Prep time
- 10 min
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- Cook time
- 40 min
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- Servings
- 8 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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olive oil
- 2 tbsp
- 2 tbsp
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yellow onion (diced)
- 1
- 1
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jumbo shrimp (peeled and deveined)
- 1/4 lbs
- 113 g
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baby squid (cleaned and sliced into rings)
- 1 lbs
- 454 g
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boneless white fish fillets, such as cod or swai
- 1/2 lbs
- 227 g
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medium-grain Spanish rice
- 1 1/2 cup
- 1 1/2 cup
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frozen lima beans (thawed and drained)
- 1/2 lbs
- 227 g
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saffron
- 1 pinch
- 1 ml
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sweet paprika
- 2 tsp
- 2 tsp
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garlic (chopped)
- 1 clove
- 1 clove
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finely chopped fresh parsley
- 2 tbsp
- 2 tbsp
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fish or seafood stock
- 5 cup
- 5 cup
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salt
- 1/2 tsp
- 1/2 tsp
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jarred pimiento peppers
- 1/4 cup
- 1/4 cup
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Directions
Directions
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Cook paella, uncovered, for 30–40 minutes or until all liquid is absorbed, stirring occasionally. When paella is done, allow to stand at room temperature for 10 minutes. Garnish with pimientos, and serve warm.
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Heat oil in a large, wide skillet over medium heat. Add onion, and cook until golden brown (about 5 minutes). Add shrimp, squid, and fish to pan. Cook until barely opaque. Add rice and lima beans, and stir in saffron, paprika, garlic, and parsley. Pour the stock over the top of the mixture, and add salt. Increase heat to high to bring to a boil, then reduce heat to low, and stir.