Seafood Paella

Name: Seafood Paella
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Spanish, European
Ingredients: 1 bay leaf; 8 servings Coarse salt; 340 grams halibut steak, or similar fish; 2 cloves garlic, crushed; 8 servings Lemon wedges for garnish; 2 lobsters, 1¼–1½ pounds each, split lengthwise (optional); 18 smalls mussels; 118 milliliters olive oil; 1 medium onion, chopped; 1 small onion, peeled; 2 sprigs parsley; 2 Tbsps minced parsley for garnish; 59 milliliters peas; 2 pimientos, imported, cut in strips; 0 teaspoons saffron, crumbled; 710 milliliters short grain rice; 340 grams shrimp, in their shells; 3 mediums squid , cleaned and cut in rings; 1 teaspoons thyme; 1 medium tomato, skinned and chopped; 2 liters water; 340 grams A whiting, cleaned, head on

The recipe Seafood Paella could satisfy your European craving in approximately 2 hours. This recipe makes 8 servings with 571 calories, 38g of protein, and 17g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaf, peas, water, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a pretty expensive main course. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Skin and bone the halibut, then cut into l-inch cubes. Reserve the scraps.

Ingredients you will need

Halibut

Bone

Sprinkle the halibut pieces with coarse salt and let sit until ready to use. Shell the shrimp and reserve the shells. In a large pot place 7 cups water, the reserved shrimp shells, the halibut scraps, whiting, bay leaf, thyme, parsley sprigs, salt, and the peeled onion. Bring to a boil, cover, and simmer 1 hour. Strain and reserve 6 cups of the broth. Flake the whiting, removing the skin and bones, and add this fish to the broth.

Ingredients you will need

Salt

Bay Leaves

Halibut

Parsley

Whiting

Pasta Shells

Shrimp

Broth

Onion

Thyme

Water

Fish

Equipment you will use

Pot

Heat the oil in a metal paella pan with about a 15-inch base and saut the shrimp and lobster until they turn pink (leave the lobster a little longer than the shrimp).

Ingredients you will need

Lobster

Shrimp

Base

Cooking Oil

Equipment you will use

Frying Pan

Remove.

Add the halibut pieces to the pan and saut a minute.

Ingredients you will need

Halibut

Equipment you will use

Frying Pan

Remove. In the remaining oil, saut the squid rings quickly, then add the chopped onion and cook until it is wilted.

Ingredients you will need

Onion

Squid

Cooking Oil

Add the tomato and cook a minute or two until most of the tomato liquid has evaporated. Stir in the rice and coat well with the oil.

Ingredients you will need

Tomato

Rice

Cooking Oil

Pour in the reserved fish broth, boiling hot, the peas, saffron, and salt. Boil, uncovered and stirring occasionally, about 10 minutes, or until the rice is no longer soupy but some liquid remains.

Ingredients you will need

Saffron

Broth

Fish

Peas

Rice

Salt

Add the crushed garlic and stir in the shrimp, the halibut pieces, and the pimiento strips. Arrange the lobster on top and push the mussels into the rice.

Ingredients you will need

Pimiento