International•gourmet

Skillet Seafood Paella

Serves 4-6

Ingredients

Quantities are shown as originally provided.

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
4.5 cups water
Head and shells of prawn/crayfish
Ends of onions and garlic (optional)
Salt to taste

1
Seafood stock
2
Place all the ingredients into a pot and simmer until reduced to 4 cups stock.
3
Paella
4
Season both sides of fish fillets with salt, pepper, and 1/2 tsp paprika.
5
Set aside for use later.
6
Melt 3 tbsp butter in skillet.
7
Sauté onion and garlic until soft and translucent.
8
Add rice, paprika, and saffron, then sauté for 2 minutes.
9
Pour in diced tomatoes and French beans.
10
Add in stock, stir, and bring to boil.
11
Season with salt and pepper, then lower heat to a low simmer.
12
Cover and cook on low heat for 20 minutes.
13
Uncover, spread prawns, bay scallops, and fish fillets on top of the rice, pressing it down slightly.
14
Cover and cook for 10-15 minutes, or until seafood is cooked through.
15
Serve with lime wedges and garnish with chopped cilantro.