Seafood Paella

note: If you would prefer to substitute fresh vegetables for the seafood, simply add four cups of chunked veggies to the recipe in the same way as the seafood.
  • 1 lb mixed seafood (shrimp, fish, squid, crab)
  • 2 tbs olive oil
  • 1 large onion, minced
  • 4 tsp minced garlic
  • 4 cups vegetable broth
  • 1 small green bell pepper, seeded and chopped
  • 2 small tomatoes, seeded and chopped
  • 1 tsp saffron powder
  • 2 cups white rice
  • 1 tbs fresh lemon juice
  • 1/2 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1/2 lime

    Clean seafood and if using fresh fish cut into one-inch chunks. Marinate seafood in one teaspoon minced garlic mixed with salt, black pepper and one tablespoon olive oil. Squeeze juice of a half a lime over seafood and stir to combine. Let sit for about ten minutes. Wash rice in several changes of water and place in a strainer until ready for use. Heat one tablespoon oil in a paella pan (a large shallow pan) or saute pan. Add seafood and flash fry for about five minutes. Remove to a bowl. Add a little extra oil to pan if needed, add onions and garlic and sauté until fragrant. Add tomatoes and green peppers. Toss to combine. Add rice and turn to coat rice with the flavoured ingredients in the pot. Stir saffron powder into broth, add broth to rice and bring to a boil. Cover and simmer for about 20 minutes. At this point return the seafood to the pot, adding all the drippings from the seafood. Cover and cook for about ten minutes more. Sprinkle with lemon juice and parsley. Serves four to six

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