
Seafood paella

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Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. This is a standard, delicious and dependable recipe for seafood paella.
ingredients
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serves: 6
1 (1-lb/450-g) cooked lobster
5 cups (1.2 liters) Chicken Stock
2 leaves bay
1 large leek (sliced)
12 mussels (cleaned)
1/3 cup (85 ml) extra virgin olive oil
1 lb (450 g) monkfish fillet (cut into slices about 1/2 inch (1 cm) thick)
6 oz (175 g) skinless, boneless chicken breast (cut into thin strips)
4 oz (100 g) small prepared squid
1 onion (minced)
8 cloves garlic (4 minced and 4 cut into quarters)
1 red bell pepper (seeded and thinly sliced)
2 cups (450 g) Arborio or Valencia rice
1/2 teaspoon saffron strands
6 large cooked shrimp in shell
Servings Per Recipe: 6
Amount per Serving
Calories: 977
- Total Fat: 21.4 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Cholesterol: 205.6 mg
- Sodium: 680.5 mg
- Total Carbs: 139 g
- Dietary Fiber: 10.7 g
- Sugars: 6.1 g
- Protein: 61.5 g
preparation

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