Surf ‘n Turf Paella Recipe

As part of Bikinis in the Snow Week 2 – New Recipes for Dinner, we made this Surf ‘n Turf Paella recipe. I spent a semester in Spain in college and ate lots of paella while I was there.

If you are not familiar with paella, it Spanish rice dish typically made with chicken, seafood, saffron, veggies, and more. The dish originated in Valencia, where people would prepare it with whatever ingredients they happened to have available – rabbit, snails, beans.

We were not quite that adventurous.  We stuck with the more familiar ingredients. We found this Surf and Turf Paella Recipe on the Food Network website.

Surf ‘n Turf Paella Recipe

Ingredients:
1 1/4 cups uncooked basmati brown rice, rinsed
1 (6-ounce) boneless strip steak
1/2 teaspoon salt
Freshly ground black pepper
Cooking spray
2 teaspoons olive oil
2 garlic cloves, minced (Quick Kitchen Tip – How to Easily Peel Garlic)
1 onion, sliced
1 bell pepper, seeded and chopped
2 plum tomatoes, coarsely chopped
1/4 cup broken whole-wheat spaghetti
1 1/2 cups chicken broth
1/2 teaspoon crushed saffron threads
1 cup frozen peas
1/2 pound large shrimp, shelled and deveined
2 tablespoons chopped fresh cilantro leaves
6 olives, coarsely chopped

For step-by-step instructions, read the recipe here.

Surf ‘n Turf Paella Recipe Review

This Surf ‘n Turf Paella Recipe was a lot easier than I thought it would be. Together, with my husband, it took less prep time than stated in the recipe.  I’m thinking we spent about 15 minutes prepping for the meal. There are lots of steps that you will need to make sure to follow, but nothing it too complicated.

Table of Contents

Surf ‘n Turf Paella Recipe

Experience the taste of Spain with this Surf ‘n Turf Paella recipe. Perfectly balanced with seafood, chicken, and vegetables.

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Servings 4 people

Calories 459 kcal

Ingredients

  

• 1 1/4 cups uncooked basmati brown rice rinsed
• 1 6-ounce boneless strip steak
• 1/2 teaspoon salt
• Freshly ground black pepper
• Cooking spray
• 2 teaspoons olive oil
• 2 garlic cloves minced
• 1 onion sliced
• 1 bell pepper seeded and chopped
• 2 plum tomatoes coarsely chopped
• 1/4 cup broken whole-wheat spaghetti
• 1 1/2 cups chicken broth
• 1/2 teaspoon crushed saffron threads
• 1 cup frozen peas
• 1/2 pound large shrimp shelled and deveined
• 2 tablespoons chopped fresh cilantro leaves
• 6 olives coarsely chopped

Instructions

 

• Cook rice per package instructions.
• Season the steak with salt and pepper, cook, and set aside.
• In a pan, sauté garlic, onion, bell pepper, and tomatoes in olive oil.
  
• Add broken spaghetti, chicken broth, saffron, and peas. Simmer.
• Place shrimp on top, cover, and cook until shrimp are done.
  
• Slice steak, serve over the rice mix, and garnish with cilantro and olives.
  

Conclusion

Overall, we were very impressed with the end result. The shrimp was very tasty. I had never made shrimp by steaming it over a rice dish before. The shrimp were very moist and flavorful. Our son was even adventurous enough to try it and he said he liked it.

We would make this recipe again, though it probably won’t be one of our often repeated weekly meals. It takes a little longer (with prep and cook time) than we normally spend on our meals during the week.

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