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Delicious paella, Sherwin. The calorie count is way off - seems to be a problem with the website's nutritional data for cod fish, which shows 62 grams of fat in every 62 grams of cod fish. LOL, I guess cod fish are made of butter. Actually under 1 gram of fat in cod fish (see nutrition.gov), which makes calories per serving more like 350 (not 916).
Main point though, it's very good - and very low in fat and calories. Thanks for sharing!
 01 - Seafood Paella Served |
 02 - Seafood Paella in Le Creuset 30cm |
 03 - Seafood Paella - Cooking in olive oil - onions - bell peppers- garlic - Japanese ginger - black olives |
 04 - Soup stock mixed with salt - basil - tumeric |
 05 - Half of a bell pepper sliced |
 06 - One bunch of Maitake mushroom sliced |
 07 - one bulb of Japanese ginger (myoga) and three cloves garlic minced |
 08 - one onion diced |
 09 - Seafood marinating in soup stock - cod - clams - shrimp - scallops |
 10 Ingredients -Scallops-Tumeric-Rice-Basil-Salt-Shrimp-Olive Oil-Black Olives-Cod Fish-Asari Clams-Scallop Soup Stock-Bell Pepper-Garlic-Myoga Ginger-Maitake Mushroom-Onion-Parsley |
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This is a very nice Paella dish that I make in a Le Creuset 30cm casserole. I cook it over a gas range. It is filled with seafood. It is not spicy or very heavy. Very good for lunch or dinner.
Ingredientes
- 300ml Scallop Kaibashira Soup Stock
- 3 cloves garlic (minced)
- 1 piece Japanese Myoga Ginger (Minced)
- Half Bell Pepper (Sliced)
- 1 Head Maitake Mushroom (Sliced)
- 1 Large Onion (Diced)
- 1/4 cup (60ml) Black Olives (Sliced)
- 1 Cup (250ml) Rice
- 2 Tablespoons Olive Oil
- 1 Teaspoon Tumeric
- 1 Teaspoon Dry Basil
- 1 Teaspoon Salt
- 100 grams Asari Clams
- 250 grams Cod Fish
- 200 grams Shrimp
- 150 grams Scallops
- 1 Lemon (Sliced into Wedges)
Direcciones
1.
Create soup stock. I use Youki brand. 1Tsp for every 100ml of water.
2.
Place all seafood in soup stock to marinate while preparing rest of ingredients.
3.
Slice onion
4.
Put olive oil and sliced onion into casserole. Mix, cover, and cook on low heat.
5.
Mince garlic and Japanese Myoga ginger.
6.
Add garlic and ginger to casserole.
7.
Stir and cover.
8.
Slice bell pepper and then add to casserole.
9.
Stir and cover.
10.
Slice Maitake mushroom and then add to casserole.
11.
Stir and cover.
12.
Slice black olives and then add to casserole.
13.
Stir and cover.
14.
Total cook time for onions should be about 10 minutes.
15.
Stir and cover as needed until onions are soft. Raise heat if required; be careful not to burn.
16.
Drain soup stock to bowl.
17.
Mix Tumeric, Salt, and Basil into soup stock.
18.
Add rice and soup stock mixture to casserole.
19.
Stir and cover.
20.
Continue to cook on low to medium low heat for another 20 minutes; stir occasionally and add up to 100ml of water if required.
21.
Check rice to make sure it is no longer hard.
22.
Mix in seafood and continue cooking for 10 minutes.
23.
Slice lemon into wedges.
24.
Prior to serving, garnish casserole with pieces of parsley and lemon wedges.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 1030 | |
| Calories from Fat 761 | 74% |
| Total Fat 84.54g | 106% |
| Saturated Fat 17.27g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 445mg | 148% |
| Sodium 721mg | 30% |
| Potassium 352mg | 10% |
| Total Carbs 45.31g | 12% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.73g | 1% |
| Protein 20.57g | 33% |
