Easy Seafood Paella

Love food, love cooking. And the joy of sharing the spoils with good friends over a bottle or three.

According to this History of Paella article, paella combines the Roman and Arabic cultures. Arab conquerors introduced rice in Valencia. The word “paella,” may have stemmed from the Arabic word “baquia,” which means leftovers. So, historically, paella was introduced as the delicious solution to leftovers. And depending on where you live, you would utilize ingredients available in that region. It makes sense then that there are many variations of paella today!

4 small lobster tails (6 to 12 oz each)

Water

3 tbsp olive oil

1 large yellow onion, chopped

2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained

4 garlic cloves, chopped

2 large pinches of Spanish saffron threads soaked in ½ cup water

1 tsp paprika

1 tsp cayenne pepper

½ tsp aloppo pepper flakes

Salt

2 large Roma tomatoes, finely chopped

6 oz French green beans

1 lb prawns or large shrimp or your choice, peeled and deveined

¼ cup chopped fresh parsley

Directions at themediterraneandish.com

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