Wash and dry produce
1. Prep the ingredients
•Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into 1/4-inch-thick half-moons, enough to measure 1 1/2 cups (3 cups). Soak the half moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
•Finely chop, press, or grate enough garlic to measure 2 teaspoons (4 tsp).
•Cut away the core from the tomato; coarsely chop the tomato.
•Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
2. Cook the paella
In a large frying pan over medium-higg heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the leek and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the tomato, roasted red peppers, tumeric, paprika, and rice and cook without stirring until the rice is slightly translucent, 3 to 4 minutes.
Add either 2 cups (3 cups) water and 1/2 cup (1 cup) white wine (from your pantry) or a total of 2 1/2 cups (4 cups) water. Bring to a boil, reduce to a simmer, cover, and cook without stirring, removing the lid halfway through cooking, until the rice is tender and most of the liquid is absorbed, 20 to 25 minutes.
When the paella is almost done, prepare the remaining ingredients.
3. Prep and cook the shellfish; finish the paella
•Coarsely chop the cilantro
For the shrimp or jumbo shrimp:
•Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
To the pan with the paella, stir in the shrimp and cook, undisturbed, until firm and cooked through, 3 to 4 minutes. Remove from the heat and season with salt and pepper.
For the scallops:
•Pat the scallops dry with a paper towel; season lightly with salt.
In a medium frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Transfer to the pan with the paella, stir to combine, and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Remove from the heat and season to taste with salt and pepper.
Transfer the paella to individual plates, garnish with the cilantro, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (77g)|
|Recipe Makes: 1|
|Calories from Fat: 5 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 3.8mg||0 %|
|Potassium 213.4mg||6 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 3.4g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 30
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