Seafood Paella Recipe

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Rice = 30 minutes or less
Spicy Wild Rice
Basic Wild Rice
Fideos & White Basmati Rice
Rice on the Side (brown basmati)
Spanish Rice (jasmine)
Green Chile Rice (white long grain)	E
Risotto with Green Peas & Bacon (jasmine rice)
Easy Risotto (white short grain)	V,E
Basmati Risotto (white basmati)	V,E
Traditional Risotto (white short grain)	V
Seafood Paella (white short grain)
Traditional Spanish Paella (white short grain)

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?