Skillet Seafood Paella
Serves 4-6
Ingredients
- 2 cups aborio rice
- 4 cups seafood stock
- 2 fish fillets about 500g cut into chunks (I used Alaskan Pollock)
- 12-16 bay scallops
- 15-20 prawns head & shells removed for stock (I used a mix of prawns and crayfish)
- 150 g French beans cut into 2 inch length
- 1 tsp + 1/2 tsp paprika
- Pinch of saffron
- 1 can chopped tomatoes 411g
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 tbsp butter
- Salt and pepper to taste
- Lime wedges to serve
- Chopped cilantro to garnish
Seafood stock
- 4.5 cups water
- Head and shells of prawn/crayfish
- Ends of onions and garlic optional
- Salt to taste
Instructions
Seafood stock
- Place all the ingredients into a pot and simmer until reduced to 4 cups stock.
Paella
- Season both sides of fish fillets with salt, pepper, and 1/2 tsp paprika.
- Set aside for use later.
- Melt 3 tbsp butter in skillet.
- Sauté onion and garlic until soft and translucent.
- Add rice, paprika, and saffron, then sauté for 2 minutes.
- Pour in diced tomatoes and French beans.
- Add in stock, stir, and bring to boil.
- Season with salt and pepper, then lower heat to a low simmer.
- Cover and cook on low heat for 20 minutes.
- Uncover, spread prawns, bay scallops, and fish fillets on top of the rice, pressing it down slightly.
- Cover and cook for 10-15 minutes, or until seafood is cooked through.
- Serve with lime wedges and garnish with chopped cilantro.
Notes
You can replace seafood stock with ready made chicken stock.