Valencian Seafood Paella

Valencian Seafood Paella
Source: The Mediterranean Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Renee Comet.
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.
  • Prep time
    10 min
  • Cook time
    40 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 280

  • Total Fat 4.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 145mg
  • Sodium 240mg
  • Total Carbohydrate 39g
    • Dietary Fiber 3g
    • Total Sugars 1g
  • Protein 20g
  • Potassium 360mg
  • Phosphorus 220mg

Choices/Exchanges: 2 1/2 Starch, 2 Lean protein

Ingredients

Ingredients

  • olive oil
    2 tbsp
  • yellow onion (diced)
    1
  • jumbo shrimp (peeled and deveined)
    1/4 lbs
  • baby squid (cleaned and sliced into rings)
    1 lbs
  • boneless white fish fillets, such as cod or swai
    1/2 lbs
  • medium-grain Spanish rice
    1 1/2 cup
  • frozen lima beans (thawed and drained)
    1/2 lbs
  • saffron
    1 pinch
  • sweet paprika
    2 tsp
  • garlic (chopped)
    1 clove
  • finely chopped fresh parsley
    2 tbsp
  • fish or seafood stock
    5 cup
  • salt
    1/2 tsp
  • jarred pimiento peppers
    1/4 cup
Directions

Directions

  1. 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.

  2. 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.

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