Fresh Paella
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Healthy, because
Even smarter
This dish has tons of healthy ingredients, including protein-rich fish and poultry, and vegetables like red peppers and green beans, which are packed with minerals.
Pro tip: the crunchy bottom of paella is the most delicious part!
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 8 Tbsps olive oil
- 1 ½ cups boneless, skinless Chicken thigh (trimmed and cut into 1)
- salt
- peppers
- 1 dozen mussels (de-bearded and scrubbed)
- 1 dozen small clam (scrubbed)
- 3 cups Monkfish (cut into 2)
- 3 cups extra-large shrimp (raw)
- 3 cups Squid (cleaned and cut into 1/2)
- 3 cups low-sodium Chicken broth
- 0.333 cup dry white wine
- 1 medium onion (diced)
- 2 Tbsps garlic cloves (minced)
- 2 cups canned Diced tomatoes (drained and chopped)
- 1 cup frozen peas (thawed)
- ½ cup fresh Green beans (washed and trimmed)
- ½ tsp Saffron (crumbled)
- 1 bay leaf
- 2 cups Arborio rice
- 1 cup canned Artichoke hearts (drained)
- 1 red Bell pepper (de-seeded and cut into 1/2)
- 1 green Bell pepper (de-seeded and cut into 1/2)
- 2 Tbsps fresh parsley (chopped)
Preparation steps
1.
Heat 4 tablespoons oil in a deep, oven-proof frying pan or a paella pan over medium high heat. Add chicken thigh pieces and saute until mostly cooked through, about 4 minutes. Remove chicken from pan, season with salt and pepper and set aside. Add clams and mussels to pan and saute until they just open. Remove from heat and set aside; discard any that remained closed.
2.
In same pan add fish pieces and saute for about a minute. Add shrimp and continue to cook for an additional 2 minutes. Add squid and cook for no longer than 1 minute. Remove pan from heat and remove seafood from pan; set aside.
3.
In medium saucepan bring chicken broth and white wine to a boil.
4.
Return paella pan to heat and add remaining olive oil. Saute onion and garlic until translucent. Add the tomatoes, peas and beans and saute for about 5 minutes. Stir in saffron and bay leaf. Season generously with salt and pepper. Add rice and boiling broth. Stir well and reduce heat to a simmer. Continue to simmer until rice has absorbed most of the liquid, about 25 minutes. While rice is simmering preheat oven to 350 F.
5.
Remove paella pan from heat. Add artichokes, bell pepper strips and parsley and stir well. Arrange chicken, shellfish, fish, shrimp and calamari on the rice. Cover pan with foil and bake for 15-20 minutes. Serve immediately.
