Ingredients55 m servings 784 cals
- Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
- Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
- Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.
Per Serving: 784 calories; 20.1 g fat; 73.5 g carbohydrates; 53 g protein; 301 mg cholesterol; 980 mg sodium. Full nutrition
ReviewsRead all reviews 5
Great recipe needs a little more salt and pepper - needs more rice - should be 2 cups not 1/2 cup; but GREAT RECIPE!
This is a nice scaled down version. There is no green pepper in the sofrito to start with and this is key.I think it needs more tomato and garlic.I use Spanish Bomba Rice and lobster stock as we...
Yes, this will become a regular at our table. I made the recipe with out changes
It was GREAT! I made a few changes, useing what I had. Added Whitefish and used chicken broth.