Lakeside Paella
Lakeside Paella
Try this quick and easy Spanish rice dish recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 20 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
  • 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
  1. In a large saute pan (or other flat-bottomed pan) over medium heat, heat oil and add leeks, celery, carrot and oregano or marjoram
  2. Saute until leeks are translucent, about 5 minutes. Add rice and saute for 4 minutes, to coat with oil
  3. Pour in 3 cups of stock, add saffron and stir until mixture begins to simmer
  4. Add corn, pepper, zucchini, tomato and another 3 cups of stock. Simmer again, add clams and cook until they begin to open
  5. Add mussels, and again, simmer until they begin to open, add more stock if needed
  6. 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
  7. Serve immediately

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