Description
Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely diced
- ½ tomato, finely diced
- 1 pinch salt
- ½ tablespoon smoked paprika
- 6 fresh romano or green beans
- ½ cup canned butter beans, drained and rinsed
- ½ cup white rice
- 6 large shrimp
- 6 mussels
- 6 clams
- 1 cup white wine
- 2 cups seafood stock
- 1 pinch saffron threads
- 1 teaspoon finely chopped fresh rosemary
- 1 cup fresh peas
- 5 baby squid, cut into rings and tentacles
- 1 lemon, cut into wedges
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion
- tomato
- salt
- and smoked paprika into the hot oil until softened
- about 3 minutes. Add romano beans
- butter beans
- and rice; cook and stir until rice is coated with oil
- 2 to 3 minutes.
- Place shrimp
- mussels
- and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened
- and shrimp are pink and cooked through
- about 5 minutes. Remove clams
- mussels
- and shrimp and set aside.
- Stir peas into the paella; simmer
- uncovered
- until rice is tender and has absorbed the liquid
- 20 to 25 minutes. Stir in squid
- and return clams
- mussels
- and shrimp to the pan. Cook until squid is opaque and cooked through
- 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 2