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Paella del Mar
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Description
Mussels, aka “poor man’s oysters,” are a great source of lean protein. They are also high in omega-3 fatty acids and iron. These little creatures filter the oceans. Therefore, due to possible pollution in the area of harvest, I recommend cultured mussels (most typically found in fish markets and grocery stores). Make sure that your mussels are live prior to cooking them to ensure that they are fresh!
Ingredients
- ½ 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
- ¼ teaspoons Salt
- ¼ 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
- ½ 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)
Preparation
Preheat oven to 400°F. In a small saucepan, bring saffron, white wine and fish stock to a low simmer. Keep warm over low heat.
Combine shrimp and scallops in a bowl and sprinkle with salt and pepper. Set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add fish mixture and saute for 1 minute (the mixture will not be completely done). Remove fish mixture and any liquid from pan, and place in a bowl.
Heat remaining oil in the pan over medium-high heat. Add bell peppers, onion, garlic, and paprika and sauté for 3 minutes. Stir in tomato; cook 2 additional minutes. Stir in rice. Add fish stock mixture and fish and bring to a low boil. Cook for about 3 minutes. Add mussels to the pan, nestling them into the rice mixture.
Bake at 400°F for 12-15 minutes or until shells open; discard any unopened shells. Remove from the oven, cover and let stand 10 minutes. Serve with hot sauce of your choice (optional).
Nutrition info per 2 cup serving: 309 calories, 9 g fat, 22 g protein, 28 g carbohydrate, 2 g fiber
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2 Comments
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Lindsay {Eighty Twenty Dietitian} on 7.11.2011
Covering prior to baking may make your rice mushy. You may want to check the progress halfway through cooking– I am at high altitude!
beckysingson on 7.11.2011
This sounds lovely. Do you cover the pot when you throw it in the oven?