Description
Spanish kitchens inspire this surf n turf paella, blending ocean-fresh seafood with succulent land meats in a saffron-infused rice masterpiece. Passionate cooks can savor Mediterranean magic that brings robust flavors dancing across your plate with authentic Spanish flair.
Ingredients
Scale
Proteins:
- 6 ounces (170 grams) boneless strip steak
- 1/2 pound (226 grams) large shrimp, shelled and deveined
Grains and Pasta:
- 1 1/4 cups uncooked basmati brown rice, rinsed
- 1/4 cup broken whole-wheat spaghetti
Vegetables and Seasonings:
- 1 onion, sliced
- 1 bell pepper, seeded and chopped
- 2 plum tomatoes, coarsely chopped
- 1 cup frozen peas
- 2 garlic cloves, minced
- 6 olives, coarsely chopped
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 teaspoon crushed saffron threads
- 2 teaspoons olive oil
- Cooking spray
- 1 1/2 cups chicken broth
Instructions
- Prepare rice in a generously salted pot of boiling water, cooking for approximately 30 minutes until perfectly tender and fluffy.
- Generously season the steak with salt and freshly ground pepper, then sear in a preheated nonstick skillet sprayed with cooking spray over medium-high heat for 5 minutes per side. Allow the meat to rest and relax its fibers.
- Using the same skillet, warm olive oil and gently sauté minced garlic, diced onions, and colorful bell peppers until they become soft and fragrant, approximately 10 minutes.
- Introduce chopped tomatoes, broken spaghetti strands, rich chicken broth, and aromatic saffron to the skillet. Simmer until pasta reaches optimal doneness, around 8 minutes.
- Thoroughly drain the cooked rice and fold it into the skillet alongside vibrant green peas, ensuring even distribution of ingredients.
- Delicately arrange raw shrimp across the rice surface, then cover the skillet and steam for 3 minutes until shrimp transform into a beautiful pink color and cook completely.
- Slice the rested steak into elegant 1/4-inch thin strips and strategically layer them atop the paella.
- Remove from heat, garnish with fresh chopped cilantro and briny olives, then serve immediately while piping hot directly from the cooking pan.
Notes
- Choose short-grain rice like Bomba or Calasparra for authentic Spanish paella texture and better absorption of flavors.
- Pat seafood and steak dry before cooking to ensure proper searing and prevent steaming instead of browning.
- Consider marinating steak in garlic, olive oil, and herbs for extra tenderness and deeper flavor profile before cooking.
- Adapt recipe for dietary needs by substituting proteins: use plant-based alternatives for vegetarian version or swap shrimp with tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 56 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 150 mg