How to Make Valencian Seafood Paella
Paella is known as arroz en paella in its homeland of Spain. Original paella recipes consisted of rabbit, chicken, snails, and beans. The paella pans were rubbed in ash and cooked over orange wood. This “party in a pot” is said to be a descendant of Arabian kabsah, a similar dish originating in the Arabian peninsula. Arabs introduced rice into southern Spain in the ninth century, along with spices like saffron.
10 min prep time
40 min cook time
8servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- Cook paella, uncovered, for 30–40 minutes or until all liquid is absorbed, stirring occasionally. When paella is done, allow to stand at room temperature for 10 minutes. Garnish with pimientos, and serve warm.
- Heat oil in a large, wide skillet over medium heat. Add onion, and cook until golden brown (about 5 minutes). Add shrimp, squid, and fish to pan. Cook until barely opaque. Add rice and lima beans, and stir in saffron, paprika, garlic, and parsley. Pour the stock over the top of the mixture, and add salt. Increase heat to high to bring to a boil, then reduce heat to low, and stir.
Nutrition facts
8 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
280
- % Daily value*
-
Total Fat
4.5g
6%-
Saturated Fat
0.8g
4% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
145mg
48% -
Sodium
240mg
10% -
Total Carbohydrate
39g
14%-
Dietary Fiber
3g
11% -
Total Sugars
1g
-
Dietary Fiber
-
Protein
20g
-
Potassium
360mg
8%
Ingredients
olive oil
2 tbsp
yellow onion (diced)
1
jumbo shrimp (peeled and deveined)
1/4 lbs
baby squid (cleaned and sliced into rings)
1 lbs
boneless white fish fillets, such as cod or swai
1/2 lbs
medium-grain Spanish rice
1 1/2 cup
frozen lima beans (thawed and drained)
1/2 lbs
saffron
1 pinch
sweet paprika
2 tsp
garlic (chopped)
1 clove
finely chopped fresh parsley
2 tbsp
fish or seafood stock
5 cup
salt
1/2 tsp
jarred pimiento peppers
1/4 cup