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Valencian Seafood Paella
10 min prep time
40 min cook time
8servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook, 2nd Edition
Photo by
Renee Comet
How to Make Valencian Seafood Paella
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.
10 min prep time
40 min cook time
8servings
1 cup
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Step-By-Step Instructions:
- 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.
- 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.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 280
-
Total Fat
4.5g
- Saturated Fat 0.8g
- Trans Fats 0g
- Cholesterol 145mg
- Sodium 240mg
-
Total Carbohydrate
39g
- Dietary Fiber 3g
- Total Sugars 1g
- Protein 20g
- Potassium 360mg
- Phosphorous 220mg
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
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