This time next year (hopefully), I will be gearing up for my study abroad adventure in Spain. I’ll live with a gracious host family at their quaint and cozy home in the heart of breathtaking Sevilla; study language and culture; take traditional cooking classes; dance at salsa clubs; venture to the beautiful coast, Madrid, Barcelona, and Valencia; savor authentic cuisine at the best restaurants as well as my family’s kitchen; and basically waltz around trying to convince people I belong there with my Spanish…con tal de que me acento de Alabama no sea obvio. 
For now, though, I’ll have to stick with experiencing Spain in a slightly less direct manner:
THIS PAELLA
I think I can live with that.
As a disclaimer, the most authentic “paella” has a pretty strict ingredient list and precise preparation method, so this is a twist on the traditional. But while I’ve never had paella from Spain, I hope it would taste something like this.
This dish bursts with flavor, texture, and vibrant colors from sweet and smoky spices, succulent jumbo lump crab or shrimp and melt-in-your-mouth fish, whole grain rice, and loads of tasty veggies. It’s healthy, hearty, filling, quick, and all made in ONE PAN! Gotta love it.
Seafood and Vegetable Paella
A spin on the cherished Spanish classic, this paella is bursting with succulent sea bass, shrimp or crab, bright fresh vegetables, and explosive flavor. Perfect for special occasions and quick and easy for weeknight dinners!
Notes
*You can sub any white flaky fish, another type of shellfish, or even chicken.
**You can also sub scallops and cook as directed; or use 3 oz jumbo lump crab meat added at the end when stirring in cooked seafood.
***Note the cooking time on the package of rice and adjust the simmering time as necessary, adding additional broth as needed.
Ingredients
- 1.5 tsp EVOO, divided
- 4 oz raw sea bass, chopped*
- 4 oz raw shrimp**
- 1.5 tsp lemon juice, divided
- 1/2 Tbsp white wine
- 1/2 small yellow onion, chopped
- 1 small red bell pepper
- 2 tsp minced garlic
- 1 cup canned fire-roasted diced tomatoes
- 1/2 cup rice (25-minute brown rice)***
- 3/4 cup chicken broth
- 1/2 tsp + dash smoked paprika
- 1/4 tsp + dash dried oregano
- pinch crushed saffron threads
- generous pinch sea salt
- black pepper (or cayenne), to taste
- 4 oz chopped asparagus
- ~1/3 cup canned artichoke hearts, sliced
- 1/2 cup baby sweet peas, frozen and thawed
- 2 pimiento-stuffed green olives, sliced
Instructions
- Heat 1/2 tsp EVOO (or more if needed) in a medium skillet. Add seafood, along with a dash smoked paprika, dried oregano, and black pepper. Sauté until shrimp are pink and fish opaque; splash with 1/2 tsp lemon juice. Set seafood aside and cover with foil.
- In the same skillet over medium heat, deglaze with wine. Add remaining 1 tsp EVOO; swirl to coat. Add onion, bell pepper, and garlic; cook about 1 minute, until fragrant. Then stir in tomatoes, broth, 1/2 tsp smoked paprika, 1/4 tsp dried oregano, saffron, salt and pepper (to desired taste), chopped artichokes, and sliced olives. Bring to a simmer. Cover, reduce heat to low, and cook about 25 minutes***, or until rice is al dente.
- Stir in chopped asparagus and re-cover. Simmer on low-medium heat 5-8 minutes, until rice and asparagus are tender.
- Finally, stir in peas, additional 1 tsp lemon juice, and cooked seafood. Adjust salt and pepper to taste.
- Divide into 2 bowls and enjoy!