Seafood Paella, Spanish Mama Style Recipe

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Ingredients:

Serving

4 cups fish stock
2 tsp sweet smoked paprika
1 pinch salt
1/4-1/2 cup extra virgin olive oil
2 small lobsters, split in half (before cutting, put them in the freezer a few minutes, to put them to sleep)
1 1/2 large brown onions, peeled & diced (about 2 cups)
1 red bell pepper , seeds & stem removed , cut into 1-inch pieces
3 garlic cloves, peeled & minced
2 cups arborio rice (strongly recommend bomba,but short grain rice will work just fine too)
1 dozen small clam , scrubbed (see note)
2 fillets, white fish fillets cut into 2-inch wide pieces (flat , such as sole)
2 tbsp parsley (roughly chopped )
2 lemons, cut into wedges, for serving

Directions:

Combine the fish broth, pimenton and salt to taste in a soup pot and keep warm over a low flame. Meanwhile, heat the olive oil until nearly smoking in a 16-inch paella pan set on a barbeque or paella burner or stradling 2 burners. Add the prawns and cook, flipping occasionally, for 6-7 minutes or until a bit browned. Remove to a plate and then add the lobsters to the pan, shell side down and cook 4-1/2 minutes, flip, and then cook for another 4-1/2 minutes. Put the lobsters on the plate with the prawns. If the pan is a bit dry, add a few more Tablespoons of oil. TTurn the heat down to medium, add the onions, pepper and garlic, and cook, stirring, for about 10 minutes, or until just softened. Pour the rice into the pan, in an even cross) (this is the way I was taught and I don's mess with tradition) and then stir to combine with the vegetables. Add the broth, bring to a boil, and then lower the heat to simmer and cook for 10 minutes. Arrange the prawns, lobster, clams and fish on top of the rice, cover with 1-2 large piece of tinfoil, add cook for 10 minutes. Remove the tinfoil and cook 5 more minutes. The clams should be open and the rice cooked through. You might start to hear a crackling sound - this is a good thing, it means your'e forming a crust at the bottom of the pan (the soccarat ), which distinguishes all great paellas. Remove the pan from the heat sourse, cover with you piece of large tinfoil, and let it sit undisturbed for 15 minutes before serving, sprinkled with parsley.
Bring the pan to the table, scoop plenty of everything onto everyone's plates, and encourage your guests to squeeze lots of lemon on their dinner.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	548.17 Kcal (2295 kJ)
Calories from fat	171.13 Kcal
		% Daily Value*
Total Fat	19.01g	29%
Cholesterol	86.78mg	29%
Sodium	521.27mg	22%
Potassium	635.42mg	14%
Total Carbs	59.97g	20%
Sugars	2.41g	10%
Dietary Fiber	2.19g	9%
Protein	26.77g	54%
Vitamin C	25.8mg	43%
Vitamin A	0.5mg	17%
Iron	9.2mg	51%
Calcium	100.2mg	10%

Amount Per 100 g
Calories	130.44 Kcal (546 kJ)
Calories from fat	40.72 Kcal
		% Daily Value*
Total Fat	4.52g	29%
Cholesterol	20.65mg	29%
Sodium	124.03mg	22%
Potassium	151.2mg	14%
Total Carbs	14.27g	20%
Sugars	0.57g	10%
Dietary Fiber	0.52g	9%
Protein	6.37g	54%
Vitamin C	6.1mg	43%
Vitamin A	0.1mg	17%
Iron	2.2mg	51%
Calcium	23.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.1

Points
14

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium

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