The broccoli and carrots in this straightforward, filling dish can be swapped out for any other fresh or frozen vegetable. This dinner is fantastic for the winter. Serve alongside rice or spaghetti.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely diced
- ½ tomato, finely diced
- 1 pinch salt
- ½ tablespoon smoked paprika
- 6 fresh romano or green beans
- ½ cup canned butter beans, drained and rinsed
- ½ cup white rice
- 6 large shrimp
- 6 mussels
- 6 clams
- 1 cup white wine
- 2 cups seafood stock
- 1 pinch saffron threads
- 1 teaspoon finely chopped fresh rosemary
- 1 cup fresh peas
- 5 baby squid, cut into rings and tentacles
- 1 lemon, cut into wedges
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- 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.
Nutrition Facts
| Calories | 784 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 301 mg |
| Dietary Fiber | 9 g |
| Protein | 53 g |
| Saturated Fat | 3 g |
| Sodium | 980 mg |
| Sugars | 5 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This paella was fantastic . The best I’ve ever made and the family loved it.
Pretty good! I didn’t follow the recipe exactly though. Used fresh tomatoes (canned might have actually tasted better), forgot turmeric (not on purpose!), added a generous pinch of saffron, a tsp of rosemary, and used short-grain rice, and a mix of shrimp, calamari and mussels instead of just shrimp. All-in-all, pretty tasty!
I loved making this dish, so much fun! We all loved the finished product. I added more tomatoes, some red pepper flakes and snow peas instead of Romano beans because I couldn’t find Romano beans. Also, no one in my house wants squid so I substituted bay scallops which were super!
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.
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 well as white wine.I also use scallops and lobster. I garnish with flat leaf parsley and piquillo peppers. Using a Paella Pan really does make a difference. It’s hard to scale down Paella. When you make it it usually serves a crowd. I also sneak in a little finely minced celery. What can I say, I’m american. Thanks for Paella for two.
Great recipe needs a little more salt and pepper – needs more rice – should be 2 cups not 1/2 cup; but GREAT RECIPE!