Thursday, July 7, 2011

80--- Paella del Mar

Alright land-lovers. It's time to take a little gastronomic trip to the ocean. The flavors of the sea come together perfectly in this dish. We have a fantastic fish market here in Bozeman and they receive shipments three times per day! That is a novelty in our landlocked state.

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!

Paella del Mar
Serves 4

6 oz large shrimp, peeled and deveined
4 -6 oz small mussels
6 oz sea scallops
16 oz fish stock (or clam juice)
1 cup dry white wine
1/2 tsp saffron threads
2 Tbsp olive oil, divided
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1/2 large white onion, coarsely chopped
2 cloves garlic, pressed and finely minced
2 tsp paprika
1 large red tomato, seeded and chopped
1 cup Arborio rice (short grain)
1/4 tsp salt
1/4 tsp fresh ground black pepper

Preheat oven to 400°. 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 Tbsp 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 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 ~3 minutes. Add mussels to pan, nestling them into rice mixture.

Bake at 400° for 12-15 minutes or until shells open; discard any unopened shells. Remove from 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


  1. Oh this looks delish! I love seafood and I'm so excited at the low cal rating on this large 2-cup serving! I'm bookmarking it to try...thanks!

  2. Looks awesome! I made an "easy" paella recently but it didn't satisfy my craving for good paella. Will have to try this one!

  3. Oh how I love Paella! I keep meaning to make it for myself. This looks so very good and authentic.