Close
Photo: Andrew Scrivani
Prep Time:1 hr 15 minsAdditional Time:20 minsTotal Time:1 hr 35 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:1 hr 15 minsAdditional Time:20 minsTotal Time:1 hr 35 minsServings:6Yield:6 servings
Prep Time:1 hr 15 mins
Prep Time:
1 hr 15 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6tablespoonsextra-virgin olive oil, divided2cupsdiced onion1cupdiced fennel3mediumtomatoes, grated on the large holes of a box grater (skins discarded)4clovesgarlic, thinly sliced2tablespoonswhite-wine vinegar1teaspoonsea salt, divided½teaspoonground pepper½teaspooncrushed red pepperPinch of saffron1largefresh artichoke1cupCalasparra rice or other paella rice2cupsseafood stock1cupgreen beans, trimmed and cut into 2-inch pieces4ouncessquid bodies, sliced into rings6-12 clams and/or mussels, scrubbed8ouncesskinned monkfish (see Tip) or cod, cut into 1-inch-thick pieces
Cook Mode(Keep screen awake)
Ingredients
6tablespoonsextra-virgin olive oil, divided
2cupsdiced onion
1cupdiced fennel
3mediumtomatoes, grated on the large holes of a box grater (skins discarded)
4clovesgarlic, thinly sliced
2tablespoonswhite-wine vinegar
1teaspoonsea salt, divided
½teaspoonground pepper
½teaspooncrushed red pepper
Pinch of saffron
1largefresh artichoke
1cupCalasparra rice or other paella rice
2cupsseafood stock
1cupgreen beans, trimmed and cut into 2-inch pieces
4ouncessquid bodies, sliced into rings
6-12 clams and/or mussels, scrubbed
8ouncesskinned monkfish (see Tip) or cod, cut into 1-inch-thick pieces
Directions
Heat 3 tablespoons oil in a 13- to 14-inch paella pan over medium-high heat. Add onion and fennel; cook, stirring often, until the onion is translucent, about 5 minutes. Add tomatoes, garlic, vinegar, 1/2 teaspoon salt, pepper, crushed red pepper and saffron. Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomato liquid has evaporated, 20 to 25 minutes.
Meanwhile, clean artichoke (see Tips). Cut lengthwise into 6 wedges. Heat 2 tablespoons oil in a large skillet over medium heat until very hot but not smoking. Add the artichoke wedges; sprinkle with 1/8 teaspoon salt and cook until browned, about 2 minutes per side. Transfer to a plate.
Preheat oven to 375 degrees F.
When the tomato liquid has evaporated, add rice to the paella pan, increase heat to medium and cook, stirring, for 2 minutes. Add stock. Turn on a second burner so both the front and rear burner on one side of the stove are on; bring to a boil over high heat.
Spread the rice evenly in the pan and nestle the artichokes and beans into it. Reduce heat to maintain a low simmer and cook for 10 minutes, rotating and shifting the pan around the burners periodically to help the rice cook evenly. Season squid with 1/8 teaspoon salt and place on the rice. Cook, without stirring but continuing to rotate the pan, for 5 minutes more.
Nestle clams and/or mussels into the rice with the open edges facing up. Season fish with the remaining 1/4 teaspoon salt and place on top of the rice. Remove the paella from the heat and very carefully cover the pan with foil.
Transfer the pan to the oven and bake for 10 minutes. Let stand, covered, for 10 minutes before serving.
Tips
Equipment: 13- to 14-inch paella pan
Tips: Monkfish is known for its huge mouth and teeth, but only the tail is edible. It’s sometimes called “poor man’s lobster” for its similarity in taste and texture. Look for sustainably caught monkfish from the U.S. Atlantic.
Originally appeared: EatingWell Magazine, March/April 2017
Rate ItPrint
Nutrition Facts(per serving)354Calories15gFat38gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
