Paella del Mar

Name: Paella del Mar
Ingredients: 1/2 teaspoons Saffron Threads; 1 cup Dry White Wine; 16 ounces, fluid Fish Stock Or Clam Juice; 6 ounces, weight Raw Shrimp, Peeled And Deveined; 6 ounces, weight Raw Sea Scallops; 1/4 teaspoons Salt; 1/4 teaspoons Fresh Ground Black Pepper; 2 Tablespoons Olive Oil, Divided; 1 whole Green Bell Pepper, Seeded And Chopped Coarsely; 1 whole Red Bell Pepper, Seeded And Chopped Coarsely; 1/2 whole Large White Onion, Coarsely Chopped; 2 cloves Garlic. Pressed And Finely Minced; 2 teaspoons Paprika (smoked Is Best); 1 whole Large Tomato, Seeded And Chopped; 1 cup Arborio Rice (short Grain Rice); 5 ounces, weight Small Mussels, Debearded; Hot Sauce, To Serve (optional)

17 ingredients

18 steps

Ingredients

1/2 teaspoons Saffron Threads
1 cup Dry White Wine
16 ounces, fluid Fish Stock Or Clam Juice
6 ounces, weight Raw Shrimp, Peeled And Deveined
6 ounces, weight Raw Sea Scallops
1/4 teaspoons Salt
1/4 teaspoons Fresh Ground Black Pepper
2 Tablespoons Olive Oil, Divided
1 whole Green Bell Pepper, Seeded And Chopped Coarsely
1 whole Red Bell Pepper, Seeded And Chopped Coarsely
1/2 whole Large White Onion, Coarsely Chopped
2 cloves Garlic. Pressed And Finely Minced
2 teaspoons Paprika (smoked Is Best)
1 whole Large Tomato, Seeded And Chopped
1 cup Arborio Rice (short Grain Rice)
5 ounces, weight Small Mussels, Debearded
Hot Sauce, To Serve (optional)

Directions

1

Preheat oven to 400 degrees F. In a small saucepan, bring saffron, white wine and fish stock to a low simmer.
2

Keep warm over low heat.
3

Combine shrimp and scallops in a bowl and sprinkle with salt and pepper.
4

Set aside.
5

Heat 1 tablespoon oil in a large skillet over medium-high heat.
6

Add fish mixture and saute for 1 minute (the mixture will not be completely done).
7

Remove fish mixture and any liquid from pan, and place in a bowl.
8

Heat remaining oil in the pan over medium-high heat.
9

Add bell peppers, onion, garlic, and paprika and saute for 3 minutes.
10

Stir in tomato; cook 2 additional minutes.
11

Stir in rice.
12

Add fish stock mixture and fish and bring to a low boil.
13

Cook for about 3 minutes.
14

Add mussels to the pan, nestling them into the rice mixture.
15

Bake at 400 degrees F for 12-15 minutes or until shells open; discard any unopened shells.
16

Remove from the oven, cover and let stand 10 minutes.
17

Serve with hot sauce of your choice (optional).
18

Nutrition info per 2 cup serving: 309 calories, 9 g fat, 22 g protein, 28 g carbohydrate, 2 g fiber