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Seafood Paella

I'd been wanting to try a paella with Basmati rice so when I needed to make a seafood paella for a dinner party, I looked through a variety of recipes and came up with this one. It is absolutely delicious and much lighter that the full, traditional version.

I use my 16.5 inch Paella pan spanning two burners on the cooktop. I got my pan in Spain and it is the Carbon Steel version.
Here is a link to pans and also here

1/4 tsp saffron threads
4 cups hot chicken broth
additional water if needed

Chopped, fresh Italian parsley
Fresh lemon juice
1 Tbl Olive Oil
2 large garlic cloves, minced

Sea scallops
Shrimp
Mahi Mahi or Tilapia or Halibut, cut into 1-1/2 inch pieces
1 pkg frozen artichoke hearts, thawed
Olive oil
1 sweet onion, chopped
Chopped red bell pepper to taste
2 fresh tomatoes, seeded & diced
1 tbl smoked sweet paprika
3 large garlic cloves, minced
1-2 tsp salt
2 cups basmati rice
Asparagus spears (2-3 per person)
1 small roasted red bell pepper, cut into 1 inch by 1/4 inch strips
1 cup frozen green peas
Fresh lemon wedges
Fresh minced parley
  • Blanch asparagus spears and reserve
  • Heat broth with saffron and keep warm
  • Combine next 4 ingredients (parsley, 1/4 cup lemon juice, oil, garlic) and set aside.
  • Heat olive oil in a large paella pan or very large skillet over medium heat.
  • Sauté scallops until lightly browned on each side - remove to a bowl
  • Sauté shrimp until pink on both sides, but not fully cooked - remove to a bowl
  • Reduce heat to medium-low
  • Add onion and bell pepper. Cook until softened, stirring occasionally - do not brown.
  • Add tomatoes, paprika and garlic and cook briefly, until aroma is fully developed.
  • Add rice and stir to coat thoroughly.
  • Stir in parsley blend and broth; bring to a low boil
  • Add fish, scallops, shrimp and artichokes and cook, stirring occasionally.
  • You may add up to another cup of water
  • Add frozen peas
  • With heat still on, add asparagus spears in a pattern like the spokes of a wheel
  • Decorate with strips of roasted red pepper
  • Sprinkle with lemon juice and remove from heat.
  • Decorate with lemon wedges and serve.

    Serves 4 easily with leftovers.

    Great with a crisp Sauvignon Blanc.

    I used about 1 cup total fresh parsley in the recipe

    Questions about this recipe?

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