Savor the Sizzle: Surf and Turf Paella Delight

Welcome to the world of Surf and Turf Paella! This dish combines the sea's bounty with the land's richness. It's a culinary delight that will amaze your friends and family. It's more than just a meal; it's an experience waiting to be enjoyed.

Print Recipe

Prep Time 20

Cook Time 35

Total Time 53

Cuisine American

Calories 370 kcal

Ingredients

1 cup basmati or short-grain rice
200 g shrimp peeled and deveined
200 g halal beef meatballs
1 red bell pepper diced
1 yellow bell pepper diced
1 green bell pepper diced
1 onion finely chopped
3 garlic cloves minced
2 medium tomatoes grated (or 1 cup tomato puree)
2 ½ cups chicken or vegetable broth
1 tsp smoked paprika
1/2 tsp turmeric powder
1/2 tsp ground cumin
Salt and pepper to taste
3 tbsp olive oil
Fresh parsley for garnish

Instructions

1️⃣ Prepare the base:

Heat 2 tablespoons of olive oil in a large skillet or paella pan. Sauté the onion and garlic until fragrant, about 2 minutes. Add the bell peppers and cook for another 5 minutes until softened.

2️⃣ Cook the meatballs and shrimp:

Push the vegetables to one side of the pan. Add the remaining olive oil, then cook the meatballs for about 5-6 minutes until browned. Remove and set aside. Sear the shrimp for 2-3 minutes until just pink. Set aside with the meatballs.

3️⃣ Create the flavorful rice:

Stir the grated tomatoes into the vegetable mixture and cook until slightly thickened. Add smoked paprika, turmeric, cumin, salt, and pepper. Stir in the rice, coating it evenly in the spices.

4️⃣ Simmer the paella:

Pour in the broth and bring to a gentle boil. Lower the heat, cover, and let it simmer for 15-18 minutes, stirring occasionally to prevent sticking.

5️⃣ Add the protein:

Once the rice is almost cooked, gently place the shrimp and meatballs back into the pan. Cover and cook for an additional 5 minutes until the shrimp is tender and the rice absorbs the remaining liquid.

6️⃣ Garnish and serve:

Sprinkle fresh parsley over the paella and serve it hot!