Seafood, Spanish

Seafood Paella

Seafood Paella

Serves 6

  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1 onion, thinly sliced
  • 3 to 4 garlic cloves, minced
  • 1 1/2 cups uncooked rice
  • 2 14.5 ounce cans chicken broth
  • 1 pound medium shrimp, thawed, peeled, deveined and tails removed
  • 1/2 pound scallops, thawed
  • 2 tilapia fillets, cut into smaller chunks
  • 1/4 teaspoon pepper
  • Pinch saffron threads (a pinch is all you need to savor the entire skillet!)
  • 1 pound mussels
  • 2 tablespoons fresh parsley or cilantro, chopped
  1. In a large nonstick skillet heat oil to medium heat. Add bell pepper and onions and saute for 3 minutes. Add garlic and saute for 3 more minutes until it starts to brown slightly.
  2. Add the rice and stir-fry for 2 minutes.
  3. Add the broth, shrimp, scallops, tilapia, pepper and saffron; bring to a boil. Reduce heat and simmer, covered, until broth is almost absorbed and rice is tender, about 15 minutes.
  4. Add mussels, cover skillet and cook until mussels open about 7 minutes longer. Discard any mussels that do not open.
  5. Serve sprinkled with parsley.

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Discussion

10 thoughts on “Seafood Paella

  1. When I ordered paella at a restaurant, I was told that it’s not served for lunch, only dinner. I really appreciate you posting a recipe for it. I no longer have to wait and can have it at ANY time. Thanks for sharing!

    Posted by createengwp | November 29, 2012, 1:03 pm
  2. Mmmm…looks delicious!…pinning right now : )

    Posted by 1visionmultimedia | November 24, 2012, 6:55 am
  3. This looks yum! I absolutely love Paella and I have never attempted to make it myself. Nice recipe!

    Posted by danyandy | November 20, 2012, 11:05 am
  4. Now that looks mouth watering delicious. Beautiful presentation too.

    Posted by dianeskitchentable | November 20, 2012, 10:08 am
  5. Looks delicious!

    Posted by myhealthyohana | November 19, 2012, 9:17 pm

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