Lakeside Paella
Try this quick and easy Spanish rice dish recipe from Fresh with Anna Olson.
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Moderate
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Simmer
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20 minutes
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15 minutes
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2 servings
Ingredients
- 3 tablespoons (45ml olive oil)
- 2 cups (500ml) chopped leeks, washed
- ¾ cup (175ml) diced celery
- ¾ cup (175ml) diced carrot
- 2 tablespoons (30ml) chopped fresh oregano or marjoram
- 2 cups (500ml) Arborio or Carnaroli rice
- 8 cups (2 litre) chicken stock or water
- 3-4 threads saffron
- 1½ cups (375ml) fresh corn, taken off the cob
- 1 cup (250ml) diced red, orange or green (or mixed) bell pepper
- 1 cup (250ml) diced zucchini
- 1 cup (250ml) diced tomato
- 1 tablespoon (15ml) finely grated lemon zest
- 907 grams (900g) pasta clams, washed
- 907 grams (900g) mussels, washed with beards removed
- 454 grams (450g) diced white fish, such perch or pickerel, or other fish, such as salmon
- 454 grams (450g) peeled shrimp
- 3 tablespoons (45ml) lemon juice
- 2 tablespoons (30ml) chopped fresh dill
- Salt and pepper
Method
- In a large saute pan (or other flat-bottomed pan) over medium heat, heat oil and add leeks, celery, carrot and oregano or marjoram
- Saute until leeks are translucent, about 5 minutes. Add rice and saute for 4 minutes, to coat with oil
- Pour in 3 cups of stock, add saffron and stir until mixture begins to simmer
- Add corn, pepper, zucchini, tomato and another 3 cups of stock. Simmer again, add clams and cook until they begin to open
- Add mussels, and again, simmer until they begin to open, add more stock if needed
- Add white fish and shrimp and stir until shrimp turn pink. Check that rice is tender (and cook a bit longer if needed), then add lemon juice, dill and season to taste
- Serve immediately
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