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Fisherman’s Paella

Fisherman’s Paella Recipe

  • 8 1/3 cups water
  • ½ pound small clams, purged of sand (see Notes)
  • Salt
  • ½ pound mussels, scrubbed and debearded
  • 1 pound monkfish steaks, or 10 ounces grouper fillets, or another firm-fleshed white fish steak or fillet, deboned and broken into pieces
  • Freshly ground pepper
  • 6 tablespoons extra virgin olive oil
  • Flour for dredging
  • 1 green bell pepper, cored, seeded, and cut into 1-inch-square pieces
  • 1 pound cuttlefish or squid, cleaned and cut into 2-by-½-inch pieces (see Notes)
  • 18 large raw head-on shrimp with shells
  • 1 garlic clove, finely chopped
  • 4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see Notes)
  • ½ teaspoon sweet pimenton
  • 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
  • 3 cups short or medium grain rice
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 698kcal (35%)
Total Fat 18g (27%)
Saturated Fat 3g (13%)
Cholesterol 157mg (52%)
Total Carbohydrate 87g
Dietary Fiber 3g
Sugars 3g
Protein 44g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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