Seafood Paella
Source of Recipe
Star Tribune Jan. 24, 2002
Recipe Introduction
From Tanya Siebenaler of Sapor Cafe and Bar in Minneapolis. The restaurant uses shrimp that are sized 16 to 20 to a pound, but any size will do. Siebenaler prepares shrimp the Spanish way -- without peeling it first.
List of Ingredients
Makes 6 servings.
• 6 to 8 saffron threads (about 1/4 tsp.)
• 3 c. chicken stock
• 1 c. white wine
• 2 c. clam juice
• 3 tbsp. olive oil
• 1 onion, diced
• 1 red pepper, cored, seeded and diced
• 2 cloves garlic, peeled and finely chopped
• 3 c. short-grain or arborio rice
• Salt and pepper to taste
• 2 tomatoes, peeled, seeded and diced
• 3/4 lb. (any size) shrimp (not peeled)
• 3/4 lb. scallops
• 3/4 lb. mussels
• 1 bunch parsley, chopped
Recipe
Preheat oven to 400 degrees. In a large saucepan over high heat, crumble saffron threads into chicken stock, wine and clam juice; bring to a boil and remove from heat.
In a paella pan or a wide, flat-bottomed, low-sided oven-ready pan warm olive oil over medium heat, and saute onion, red pepper and garlic until onions are translucent, about 5 minutes. Add rice, stir, then add liquid mixture. Salt and pepper to taste.
Remove pan from stove and bake in oven for 18 to 22 minutes, or until most liquid has been absorbed. Add tomatoes, shrimp, scallops and mussels (seam side up), and bake 6 to 8 additional minutes or until shellfish is cooked through (and mussels have opened up -- discard any that haven't opened) and all liquid is absorbed. Rice should be firm to bite, but not crunchy. Remove and let stand from oven for 5 minutes, garnish with chopped parsley and serve.
Nutrition information per serving:
Calories 545
Carbohydrates 82 g
Protein 30 g
Fat 9 g
including sat. fat 1 g
Cholesterol 103 mg
Sodium 411 mg
Calcium 120 mg
Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable exch., 5 bread/ starch exch., 2 lean-fat meat exch., and 1/2 fat exch.
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