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seafood paella

kshitiz.shekhar's picture
Its a classical Spanish preparation of rice with seafood.
  Water 3 Cup (48 tbs) (For the Broth)
  Dry white wine 1 Cup (16 tbs)
  Saffron thread 1 Teaspoon
  Prawn stock 1⁄2 Liter (if its not available For the Broth)
  Fresh parsley 1 Cup (16 tbs), chopped
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Olive oil 1 Tablespoon
  Dried tarragon 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Monkfish fillets/Other firm white fish fillets 1 Pound
  Unpeeled jumbo shrimp 16 (about 1 Pound For the Paella)
  Onion 2 Cup (32 tbs), finely chopped
  Red bell pepper 1 Cup (16 tbs), finely chopped
  Canned diced tomatoes 1 Cup (16 tbs) (undrained For the Paella)
  Sweet paprika 1 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Uncooked arborio rice/Other short-grain rice 3 Cup (48 tbs)
  Frozen green peas 1 Cup (16 tbs)
  Littleneck clams 16
  Sliced pimento 7 Ounce (drained For the Paella)
  Fresh lemon juice 2 Tablespoon

For the Broth:
3 cups water
1 cup dry white wine
1 teaspoon saffron threads
1/2 lit. prawn stock

For the Herb Blend:
1 cup fresh parsley, chopped
1/3 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried tarragon
2 large garlic cloves, minced

For the Paella:
1 pound monkfish or other firm white fish fillets
16 unpeeled jumbo shrimp (about 1 pound)
1 tablespoon olive oil
2 cups onion, finely chopped
1 cup red bell pepper, finely chopped
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
16 littleneck clams
One (7 ounce) jar sliced pimento, drained
2 tablespoons fresh lemon juice


Combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

Combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.

Trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; sauté 1 minute (the seafood mixture will not be cooked through).

Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and sauté 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes.

Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.

Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Meaty, Rich
Slow Cooked
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Average: 3.6 (8 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 551 Calories from Fat 49

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 0.99 g4.9%

Trans Fat 0 g

Cholesterol 170 mg56.7%

Sodium 377.4 mg15.7%

Total Carbohydrates 85 g28.2%

Dietary Fiber 3.2 g12.9%

Sugars 10.4 g

Protein 34 g68.2%

Vitamin A 39.4% Vitamin C 113.5%

Calcium 11.6% Iron 25.1%

*Based on a 2000 Calorie diet


Ganesh.Dutta's picture
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Seafood Paella Recipe