Seafood and Spinach Paella
 
Prep time
Cook time
Total time
 
A surprisingly simple, family-friendly dish of rice, spinach, and all kinds of seafood.
Author:
Serves: 6-8 servings
Ingredients
  • ¼ cup olive oil
  • 1 large onion, finely chopped
  • 6 cloves of garlic, grated with a microplane or finely minced
  • 1 knob of ginger, grated with a microplane or finely minced
  • 1 cup piquillo peppers, roughly chopped
  • 1 14-ounce can crushed tomatoes
  • 1 tablespoon smoked paprika
  • 1 large pinch saffron (optional, but recommended)
  • 1 teaspoon kosher salt
  • 2 cups Matiz paella rice (or arborio, in a pinch)
  • 2 cups Aneto Natural Paella base (or seafood or chicken stock
  • 1 cup water
  • 1 cup white wine, plus a splash for the mussels and clams
  • 1 large bunch of spinach, cleaned and roughly chopped
  • 10 jumbo shrimp, shells on
  • 10 mussels, cleaned
  • 10 clams, cleaned
Instructions
  1. In a paella pan or a large, flat skillet, heat your olive oil over medium heat. Add in your onion and cook for 5 minutes, until translucent. Add in your garlic and ginger, stir for a few minutes until fragrant, then add in the chopped peppers, crushed tomatoes, paprika, saffron, and salt. Stir to combine.
  2. Add in your rice and stir to combine. Add in the stock, water, and wine, stir, and then add in the spinach. Stir again to combine, and bring the liquid up to a boil. Once boiling, reduce the heat to medium-low and spread the rice out so that it is flat and even. Don't stir again after this - you want to create a nice, crispy bottom layer of rice! Arrange your shrimp over the top of the rice as it's cooking, then flip them over after about 10 minutes, cover the paella with foil, and cook for an additional 10-15 minutes, until the rice is cooked through.
  3. While the rice and shrimp cooks, place your clams and mussels in a heavy-bottomed pot with a lid. Add about ¼ cup water and a splash (or two) of white wine to the pot, cover, and let the mussels and clams steam for 10-15 minutes or so, until they've opened. Set aside until ready to use - you can keep them warm by removing them from the heat but keeping the lid on the pot.
  4. When you're ready to eat, remove the foil from the paella and arrange the mussels and clams over the rice. Sprinkle a little more salt, paprika, and/or saffron over everything, and serve hot! This is one of my favorite things to make for a big dinner party.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2016/03/25/seafood-and-spinach-paella/