Tag: seafood paella

This is a mediterranean seafood paella, the kind that sits at the heart of the Sicily table. Chef Marco doesn’t

How to make this mediterranean seafood paella

This Italian mediterranean seafood paella takes about 15 minutes to prep and 20 minutes to cook. The flavor comes from Sicily, where Chef Marco of Taormina has made it the same way for years. The Mediterranean diet pattern this dish belongs to was recognized by UNESCO in 2010 as an Intangible Cultural Heritage, with Sicily as one of its emblematic communities.

Ingredients for mediterranean seafood paella

• 300g (2 cups) Arborio rice
• 400ml (1.7 cups) fish stock
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 250g mixed seafood (shrimp, mussels, calamari)
• 1 lemon, zested and juiced
• 1 cup fresh peas
• Handful of parsley, chopped

Method, the Sicily way

1. Mediterranean Seafood Paella recipe: Start by heating the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until translucent.
2. Stir in smoked paprika and rice to coat with oil. Pour in fish stock, bring to a boil, then reduce heat and simmer for 15 minutes or until almost all liquid is absorbed.
3. Add mixed seafood, lemon zest, and peas to the pan. Cook for an additional 2-3 minutes until seafood is cooked through.
4. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.

Tips from Chef Marco of Taormina

The traditional way in Sicily is to keep it simple. Researchers behind the PREDIMED trial found that the mediterranean seafood paella pattern, anchored in olive oil and short ingredient lists, cuts cardiovascular risk roughly 30%. Crete, Sardinia, and the Aegean islands are blue-zone communities where dishes like this are eaten weekly.

Serving, storage, and what to drink

Serves 4. Best the day it’s made. Leftovers keep in the fridge for two days. For more Italian recipes see our seafood and recipes sections, or pair it with a glass of regional wine from Crete or Sicily.

The Mediterranean diet pattern this dish belongs to was recognized by UNESCO (2010) as an Intangible Cultural Heritage of communities including Crete, Sicily, and Andalusia. The evidence base comes from the PREDIMED trial and earlier work at the Harvard T.H. Chan School of Public Health.