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Seafood Paella
Seafood Paella

Seafood Paella

Preparation 30 to 35 minutes
Cooking time 40 minutes
Servings 6

Ingredients

Tomato sauce:

  • 30 ml (2 tbsp) olive oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, chopped
  • 1 bell pepper, diced  
  • 1 can, 796 ml (28 oz), of diced tomatoes
  • 15 ml (1 tbsp) tomato paste
  • Salt and ground black pepper

Paella:

  • 30 ml (2 tbsp) olive oil
  • 24 shrimps, 21/25 or 18/21 count
  • 500 g (1 lb) calamari rings  
  • 12 large scallops
  • 24 large mussels
  • 1 lobster cooked and pelled about 1,5 pounds
  • 60 ml (1/4 cup) white wine
  • 500 ml (2 cups) long-grain rice
  • 1 pinch of saffron
  • 500 ml (2 cups) fish stock, clam juice or hot broth 
  • 500 ml (2 cups) tomato sauce
  • 125 ml (1/2 cup) frozen snow peas  
  • 60 ml (1/4 cup) fresh parsley, chopped

Preparation

Tomato sauce:

  1. In a cooking pot, heat 30 ml (2 tbsp) of oil over medium heat.
  2. Add the onion, garlic, pepper and soften.
  3. Add the tomatoes and tomato paste, season with salt and pepper.
  4. Simmer for 20 minutes.
  5. Set aside.

Paella:

  1. Preheat the oven to 190°C (375°F).
  2. In a skillet, heat some oil and cook the seafood with the exception of lobster and mussels. Deglaze with white wine. Set aside.
  3. Place the rice and saffron in an oven-safe dish.
  4. Add the fish stock and bring to a boil.
  5. Add 2 cups of tomato sauce.
  6. Stir and then cook in the oven for 20 to 25 minutes.
  7. Ten minutes before the end of the cooking time, add the seafood, the snow peas and spread the mussels over the rice.
  8. Continue baking until the mussels are opened.
  9. Before serving, drizzle with olive oil and garnish with parsley.
Availability in stores