Lakeside Paella

  • Serves2
  • DifficultyEasy
3 tablespoons olive oil
2 cups chopped leeks, washed
¾ cup diced celery
¾ cup diced carrot
2 tablespoons chopped fresh oregano or marjoram
2 cups Arborio or Carnaroli rice
8 cups chicken stock or water
3-4 threads saffron
1 ½ cups fresh corn, taken off the cob
1 cup diced red, orange or green (or mixed) bell pepper
1 cup diced zucchini
1 cup diced tomato
1 tablespoon finely grated lemon zest
2 pounds pasta clams, washed
2 pounds mussels, washed with beards removed
1 pound diced white fish, such perch or pickerel, or other fish, such as salmon
1 pound peeled shrimp
3 tablespoons lemon juice
2 tablespoons chopped fresh dill
salt and pepper

In a large sauté pan (or other flat-bottomed pan) over medium heat, heat oil and add leeks, celery, carrot and oregano or marjoram.

Sauté until leeks are translucent, about 5 minutes. Add rice and sauté 4 minutes, to coat with oil.

Pour in 3 cups of stock, add saffron and stir until mixture begins to simmer. Add corn, pepper, zucchini, tomato and another 3 cups of stock.

Once simmering again, add clams and cook until they begin to open. Add mussels, and again, simmer until they begin to open, adding more stock if needed.

Add white fish and shrimp and stir until shrimp turn pink.

Check that rice is tender (and cook a bit longer if needed), then add lemon juice, dill and season to taste. Serve immediately.

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