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Easiest-Ever Summer Paella

The sea’s most delicious treasures — clams, shrimp and squid — come together over aromatic Arborio rice in this simple recipe. Who says a fancy seafood dinner has to be a challenge?

Ingredients

  • 1/3 c. extra virgin olive oil
  • 8 oz. (16 to 20 ct.) shelled, deveined shrimp
  • 8 oz. squid (bodies), rinsed, patted dry and sliced
  • 1 medium onion, finely chopped
  • 1 can (14 oz.) fire-roasted diced tomatoes, drained
  • 3 cloves garlic, chopped
  • 1 1/2 c. Arborio rice
  • 3 1/2 c. seafood broth
  • 1 bottle (8 oz.) clam juice
  • 12 littleneck clams, scrubbed
  • Parsley and lemon wedges, for garnish

Directions

  1. In deep 12-inch cast iron skillet, heat oil on medium-high until hot but not smoking. Add shrimp, squid and pinch salt. Cook 2 minutes or until shrimp start to brown, stirring once. With slotted spoon, transfer to medium bowl.
  2. Reduce heat to medium. Add onion and tomatoes. Cook 8 minutes, stirring often. Add garlic; cook 2 minutes. Add rice; cook 2 minutes, stirring.
  3. To skillet, add broth and clam juice, stirring to distribute rice evenly in pan. Heat to boiling on medium-high. Boil, without stirring, 15 minutes. Nestle shrimp, squid and clams on top of rice. Cover skillet with lid or foil; cook another 10 to 16 minutes or until clams open and rice is just tender. Remove from heat. Let stand, covered, 10 minutes before serving. Garnish with parsley and lemons.
Nutritional information (per serving): About 390 calories, 21 g protien, 45 g carbs. 14 g fat (2 g saturated fat), 3 g fiber, 935 mg sodiumWine and beer pairing suggestion
If we were choosing a wine to pair with this paella recipe it will be a simple sharp wine with a little body (i.e. Sauvignon Blanc). For beer I’d go in the same direction and choose a saison.

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