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Delishar

Skillet Seafood Paella

Serves 4-6
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Ingredients Method Notes

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

Method
 

Seafood stock
  1. Place all the ingredients into a pot and simmer until reduced to 4 cups stock.
Paella
  1. Season both sides of fish fillets with salt, pepper, and 1/2 tsp paprika.
  2. Set aside for use later.
  3. Melt 3 tbsp butter in skillet.
  4. Sauté onion and garlic until soft and translucent.
  5. Add rice, paprika, and saffron, then sauté for 2 minutes.
  6. Pour in diced tomatoes and French beans.
  7. Add in stock, stir, and bring to boil.
  8. Season with salt and pepper, then lower heat to a low simmer.
  9. Cover and cook on low heat for 20 minutes.
  10. Uncover, spread prawns, bay scallops, and fish fillets on top of the rice, pressing it down slightly.
  11. Cover and cook for 10-15 minutes, or until seafood is cooked through.
  12. Serve with lime wedges and garnish with chopped cilantro.

Notes

You can replace seafood stock with ready made chicken stock.