Recipes Main Courses Seafood Seafood Paella

Seafood Paella

Seafood Paella is rated 3.5 out of 5 by 2.
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This version of the classic Spanish rice dish known as paella is prepared with a variety of seafood. Saffron imparts a golden hue to the rice.

Ingredients:

  • 3 cups chicken broth or fish stock  
  • 2 Tbs. olive oil  
  • 1 yellow onion, chopped 
  • 2 garlic cloves, sliced 
  • 1 cup paella or Arborio rice  
  • 1/2 tsp. saffron threads 
  • 1 1/2 tsp. salt 
  • 2 roasted red bell peppers, cut into wide strips 
  • 18 mussels and/or small clams, scrubbed and debearded if necessary 
  • 3/4 lb. shrimp, peeled and deveined 
  • 5 oz. bay scallops 
  • 1 cup frozen peas, thawed  

Directions:

Cook the onion and rice
Position a rack in the lower third of an oven and preheat to 400°F.

In a saucepan over medium heat, bring the broth to a simmer. In an ovenproof 12-inch fry pan or a paella pan over medium-low heat, warm the olive oil. Add the onion and garlic and sauté until the onion is soft but not browned, about 5 minutes. Add the rice, crumble in the saffron and cook, stirring, until all the grains are well coated, about 2 minutes. Pour all but 1/2 cup of the warm broth into the pan and stir in the salt. Bring to a boil, spread the rice in an even layer, arrange the pepper strips on top and transfer the pan to the lowest rack of the oven. Cook until the rice has absorbed nearly all of the liquid, about 20 minutes.

Cook the shellfish
Meanwhile, add the mussels to the saucepan with the remaining broth, discarding any that do not close to the touch. Cover, bring to a boil and cook, shaking the pan occasionally, until the mussels open, about 2 minutes. Using a slotted spoon, transfer the mussels to a bowl, discarding any that have failed to open. Add the shrimp to the pan, remove from the heat and let stand until opaque. Add the scallops and set the pan aside.

Finish the paella
Press the mussels, hinge side down, into the rice. Using the slotted spoon, spread the shrimp and scallops over the rice. Scatter the peas over all. Pour the liquid from the saucepan over the rice and bake for 10 minutes more. Let stand for 5 to 10 minutes before serving. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).

Rated 3 out of 5 by from Missing many ingredients. Recommended if you alter the recipe a little....... We've had paella in Spain (both in Madrid and Barcelona) and at home from another recipe that took a few too many steps. I made this recipe last night and found that cooking it in the oven for another 5 to 7 minutes longer made it not too moist. However, we really missed the fresh parsley, minced (not sliced) garlic, fresh thyme, chopped scallions, and especially the sweet smoked paprika that the other recipe calls for. I saved last night's dinner by sprinkling on some paprika after serving and tasting ........ P.S. I used 1-1/2 dozen little neck clams, 1/2 pound bay scallops and 12 shrimp (21-25/pound size), and it was the correct ratio for 3 hungry adult servings. Our 12.5 inch Classic Scanpan Chef's Pan did a great job and cleanup was a breeze!
Date published: 2016-02-02
Rated 4 out of 5 by from A little moist for my taste I was looking for a pure seafood paella for Christmas dinner. Most have chorizo or chicken, so I gave this one a shot. I went with Manilla Clams from Bristol Farm rather than mussels...does anyone really like mussels for anything beyond the color contrast? It wasn't very difficult to prepare, but I was wary of the oven rather than stove top preparation. While I know that authentic paella is not stirred but rather left alone for a crunchy outer layer, I still prefer to stir in order to "fluff" the rice a bit. That's not possible with this method, and the result was a bit moist for my taste. Also note that with just one cup of rice in a 12" pan, the yield isn't much and there was almost "too much" seafood for the amount of rice here. I would prefer two cups and to use my more traditional 14" paella pan. Measure out your saffron in advance. I would also reduce the salt to 1 tsp. Despite my observed shortcomings, it was a crowd pleaser. I would make it again, but I've made better as well.
Date published: 2015-12-27
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