#FishFridayFoodies ~ Seafood Paella

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com.Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

For January's event, Sue from Palatable Pastime invited us to take a trip to the Mediterranean! Any seafood recipe from that region of the world. I adore paella, but have only had it a handful of times. That saffron infused rice, full of tender meats and veggies, and crisped rice around the edges. There's nothing quite like it, and I thought today was a perfect day to make and share this delicious - special - recipe. I really don't cook with seafood that often - but every time I do I'm always so pleased with the results - and how quickly it cooks! I'm grateful for this group - it gets me out of my comfort zone and bringing more tasty seafood dishes into my kitchen!

This seafood paella comes together quickly after a little bit of prep, and the result is a stunning, fresh dish full of vibrant colors and tender seafood. It was absolutely delicious - and a I would call this a date worthy meal for sure, but easy and quick enough to throw together on a busy work night!

Fish Friday Foodies January 2020

Mediterranean Fish and Seafood

• • Baccala Soup from Palatable Pastime
  • Seafood Paella from Making Miracles
  • Greek Seafood Rice from Karen's Kitchen Stories
  • Greek Bronzini Pan-fried Paleo Dish from Of Goats and Greens
  • Zarzuela de Pescado from Culinary Adventures with Camilla
  • Linguine Pescatore from Food Lust People Love
  • Moroccan Chermoula Baked Fish Fillet for One from Sneha's Recipe
  • Coquilles St Jacques from Caroline's Cooking
  • Mediterranean Shrimp from A Day in the Life on the Farm

Seafood Paella adapted from The Mediterranean Dish

Ingredients

2 TBS olive oil
1 large yellow onion, chopped
2 cups Spanish rice or medium-grain rice
3 cups vegetable broth
1 TBS minced garlic
2 large pinches of Spanish saffron threads soaked in 1/2 cup water
1 tsp sweet Spanish paprika
1/2  tsp cayenne pepper
1/2 tsp salt (more to taste)
2 large Roma tomatoes, finely chopped
6 oz French green beans, trimmed
1 lb scallops
1 lb prawns or large shrimp or your choice, peeled and de-veined

Directions


1. Soak the rice (in a bowl, covered with water) for 15-20 minutes and then drain before proceeding with recipe. 
2. Heat olive oil in a large skillet, saute the onion for about 3 minutes, stirring occasionally. Add in the drained rice and saute for another 2-3 minutes.
3. Add in the minced garlic, vegetable broth, soaked saffron with its soaking liquid, paprika, cayenne pepper, salt, diced tomatoes, and green beans. Stir mixture gently a few times to combine.
4. Reduce heat to low, cover and cook for 20 minutes.
5. Remove lid and place scallops evenly across the top, pushing them down into the rice gently. Cook 3-4 minutes. Remove lid and add shrimp as well, also pushing down into rice and cook about 7-8 minutes, until seafood is fully cooked through and shrimp is pink.
6. Serve immediately.