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Posts Tagged ‘white wine’

Healthy Paella / Cooking Light Magazine

  • Paella, surely the most famous and beloved of all Spanish dishes, has traveled the world. Seafood paellas are as varied as the cooks who make them. The constants are good broth, short grain rice, Spanish smoked paprika, and a paella pan–although a 13-inch skillet will work, too. Although saffron in traditional in paella, it’s not crucial.
 

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Nutritional Information

Amount per serving

  • Calories: 179
  • Calories from fat: 32%
  • Fat: 6.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 15g
  • Carbohydrate: 15g
  • Fiber: 1.3g
  • Cholesterol: 97mg
  • Iron: 2.1mg
  • Sodium: 322mg
  • Calcium: 44mg
$ 4 ingredients on sale for ZIP 63146

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Ingredients

  • 1/2 cup dry white wine
  • 1/4 teaspoon saffron threads, crushed (optional)
  • 3 (8-ounce) bottles clam juice
  • 1/4 pound large shrimp, peeled and deveined
  • 1/2 pound grouper or other white fish fillets, cut into 1-inch pieces
  • 1/2 pound cleaned skinless squid, cut into 1/2-inch-thick slices
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil, divided $
  • 1/2 cup chopped green bell pepper $
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion $
  • 4 garlic cloves, minced
  • 2 1/2 teaspoons Spanish smoked paprika or regular paprika
  • 1 cup chopped tomato $
  • 1 1/2 cups uncooked short-grain rice (such as Calasparra or Arborio)
  • 1 pound small mussels, scrubbed and debearded

Preparation

  1. Preheat oven to 400°.
  2. Bring first 3 ingredients to a simmer in a small saucepan (do not boil). Keep warm over low heat.
  3. Peel the shrimp, leaving tails intact. Combine shrimp, grouper, and squid in a bowl; sprinkle with salt, let stand 5 minutes. Heat 1 tablespoon oil in a 13-inch paella pan or large skillet over medium-high heat. Add fish mixture, and saute for 1 minute (the mixture will not be completely done). Remove fish mixture and any liquid from pan, and place in a bowl.
  4. Heat 2 tablespoons oil in pan over medium-high heat. Add bell peppers, onion, garlic, and paprika; sauté 3 minutes. Stir in tomato; cook 2 minutes. Stir in rice, and coat well. Add clam juice mixture; bring to a boil, and cook 3 minutes. Add reserved fish; cook 2 minutes. Add mussels to pan, nestling them into rice mixture.
  5. Bake at 400° for 15 minutes or until shells open; discard any unopened shells. Remove from oven; cover and let stand 10 minutes.

Cooking Light 
AUGUST 2001

Fish stew (because you’re sick of turkey!)

From FineCooking:

Halibut and Mussel Stew with Fennel, Peppers, and Saffron

by Ivy Manning

This seafood stew, brimming with some of Spain’s most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version of the stew.

Serves four.

2 Tbs. extra-virgin olive oil, more for the bread
1 medium yellow onion, thinly sliced (2 cups)
1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)
1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)
3 Tbs. tomato paste
2 medium cloves garlic (1 minced, 1 whole)
1/2 cup dry white wine, such as Albariño
One 15.5-oz. can chickpeas, drained and rinsed
1 tsp. chopped fresh thyme
1/8  tsp. pimentón (smoked paprika)
2 pinches saffron
1 bay leaf
Kosher salt and freshly ground black pepper
4 baguette slices, 3/4 inch thick
11 oz. skinless halibut fillets or other firm white fish, cut into 1-inch chunks
13 mussels, scrubbed and debearded

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.

Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.

Gently stir the halibut and mussels into the stew, cover, and simmer until all the mussels have opened and the fish is cooked through, 4 to 8 minutes. Discard any mussels that do not open. Ladle into wide, shallow bowls and serve with the garlic toasts.

Variations

To serve 1 vegetarian and 3 meat lovers: Reduce the halibut to 8 oz. and the mussels to 10. Just before stirring the halibut and mussels into the stew, transfer 2 cups of the stew to a wide, shallow bowl, cover and keep warm while you cook the fish and mussels in the remaining stew. Sprinkle the vegetarian stew with 2 Tbs. grated Manchego and serve with one of the garlic toasts.

nutrition information (per serving):
Calories (kcal): 470; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 34; Monounsaturated Fat (g): 7; Carbohydrates (g): 48; Polyunsaturated Fat (g): 3; Sodium (mg): 770; Cholesterol (mg): 40; Fiber (g): 13;