Paella del Mar Recipe

Name: Paella del Mar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/2 teaspoons Saffron Threads; 1 cup Dry White Wine; 16 ounces, fluid Fish Stock Or Clam Juice; 6 ounces, weight Raw Shrimp, Peeled And Deveined; 6 ounces, weight Raw Sea Scallops; 1/4 teaspoons Salt; 1/4 teaspoons Fresh Ground Black Pepper; 2 Tablespoons Olive Oil, Divided; 1 whole Green Bell Pepper, Seeded And Chopped Coarsely; 1 whole Red Bell Pepper, Seeded And Chopped Coarsely; 1/2 whole Large White Onion, Coarsely Chopped; 2 cloves Garlic. Pressed And Finely Minced; 2 teaspoons Paprika (smoked Is Best); 1 whole Large Tomato, Seeded And Chopped; 1 cup Arborio Rice (short Grain Rice); 5 ounces, weight Small Mussels, Debearded; Hot Sauce, To Serve (optional)

Servings: persons

1/2 teaspoons Saffron Threads
1 cup Dry White Wine
16 ounces, fluid Fish Stock Or Clam Juice
6 ounces, weight Raw Shrimp, Peeled And Deveined
6 ounces, weight Raw Sea Scallops
1/4 teaspoons Salt
1/4 teaspoons Fresh Ground Black Pepper
2 Tablespoons Olive Oil, Divided
1 whole Green Bell Pepper, Seeded And Chopped Coarsely
1 whole Red Bell Pepper, Seeded And Chopped Coarsely
1/2 whole Large White Onion, Coarsely Chopped
2 cloves Garlic. Pressed And Finely Minced
2 teaspoons Paprika (smoked Is Best)
1 whole Large Tomato, Seeded And Chopped
1 cup Arborio Rice (short Grain Rice)
5 ounces, weight Small Mussels, Debearded
Hot Sauce, To Serve (optional)

1
Preheat oven to 400 degrees F. In a small saucepan, bring saffron, white wine and fish stock to a low simmer.
2
Keep warm over low heat.
3
Combine shrimp and scallops in a bowl and sprinkle with salt and pepper.
4
Set aside.
5
Heat 1 tablespoon oil in a large skillet over medium-high heat.
6
Add fish mixture and saute for 1 minute (the mixture will not be completely done).
7
Remove fish mixture and any liquid from pan, and place in a bowl.
8
Heat remaining oil in the pan over medium-high heat.
9
Add bell peppers, onion, garlic, and paprika and saute for 3 minutes.
10
Stir in tomato; cook 2 additional minutes.
11
Stir in rice.
12
Add fish stock mixture and fish and bring to a low boil.
13
Cook for about 3 minutes.
14
Add mussels to the pan, nestling them into the rice mixture.
15
Bake at 400 degrees F for 12-15 minutes or until shells open; discard any unopened shells.
16
Remove from the oven, cover and let stand 10 minutes.
17
Serve with hot sauce of your choice (optional).
18
Nutrition info per 2 cup serving: 309 calories, 9 g fat, 22 g protein, 28 g carbohydrate, 2 g fiber

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 teaspoons Saffron Threads, 1 cup Dry White Wine, 16 ounces, fluid Fish Stock Or Clam Juice, 6 ounces, weight Raw Shrimp, Peeled And Deveined, and more.

Yes, Paella del Mar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paella del Mar

How did you like this recipe?

Frequently Asked Questions