Seafood Paella With Saffron Rice And Red Mustard Greens
3
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From thespicyolive1
Ready in under an hour, this uber-delicious meal is comforting and satisfying. Mustard greens add a twist to this usually time-consuming classic.
Taking them back to Spain tonight with a meatless Monday seafood paella with saffron rice and a kick of winter red mustard greens!!
Taking them back to Spain tonight with a meatless Monday seafood paella with saffron rice and a kick of winter red mustard greens!!
SERVINGS 4-6 | PREP & COOK TIME 1 hour
Ingredients:
2 tbsp. olive oil
3 large garlic cloves, minced
1 medium onion, finely chopped
2 medium tomatoes, diced
4 cup (946 mL) vegetable broth
2 pinch saffron
2 cup short grain rice
1 tsp smoked paprika
10 -12 medium shrimp, deveined and tails left on
4 large squid, cut in ½ inch rings with tentacles
About 1 lb mussels, cleaned and beard removed
1 cup red mustard greens, roughly chopped
Salt and freshly ground pepper
Preparation
1. In a medium pot, heat broth. Add saffron and set aside to infuse.
2. Meanwhile, in a paella pan or large deep pan, heat oil over medium heat. Add onions, garlic and sauté until translucent, 2-3 minutes.
3. Add tomatoes and sauté for another 1-2 minutes.
4. Stir in rice and smoked paprika until well coated.
5. Add broth and simmer for 15 minutes, stirring occasionally.
6. Add seafood and cover. Cook for another 5-6 minutes until seafood has cooked and liquid has absorbed into the rice. Discard any mussels that have not opened.
7. Stir in mustard greens and season with salt and freshly ground pepper. (Note: if mustard greens are not available, you can substitute for arugula)
Ingredients:
2 tbsp. olive oil
3 large garlic cloves, minced
1 medium onion, finely chopped
2 medium tomatoes, diced
4 cup (946 mL) vegetable broth
2 pinch saffron
2 cup short grain rice
1 tsp smoked paprika
10 -12 medium shrimp, deveined and tails left on
4 large squid, cut in ½ inch rings with tentacles
About 1 lb mussels, cleaned and beard removed
1 cup red mustard greens, roughly chopped
Salt and freshly ground pepper
Preparation
1. In a medium pot, heat broth. Add saffron and set aside to infuse.
2. Meanwhile, in a paella pan or large deep pan, heat oil over medium heat. Add onions, garlic and sauté until translucent, 2-3 minutes.
3. Add tomatoes and sauté for another 1-2 minutes.
4. Stir in rice and smoked paprika until well coated.
5. Add broth and simmer for 15 minutes, stirring occasionally.
6. Add seafood and cover. Cook for another 5-6 minutes until seafood has cooked and liquid has absorbed into the rice. Discard any mussels that have not opened.
7. Stir in mustard greens and season with salt and freshly ground pepper. (Note: if mustard greens are not available, you can substitute for arugula)