Vincent Price Vegetable Rice Shellfish Pilaf a La Valenc
Bring a touch of old-world glamour to your table with Vincent Price's Vegetable Rice Shellfish Pilaf à la Valenc, a dish inspired by the vibrant flavors of Spanish cuisine. This stunning one-pan recipe combines tender short-grain rice infused with saffron and paprika, a medley of fresh vegetables, and succulent seafood including shrimp, mussels, and clams. Simmered in a delicate seafood stock, every bite exudes richness and sophistication. Perfectly balanced with the brightness of lemon wedges and optional fresh parsley, this pilaf not only delivers bold Mediterranean flavors but also makes an impressive centerpiece. With just 20 minutes of prep and 40 minutes of cook time, it's an elegant yet approachable meal for special occasions or indulgent weeknight dinners.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium bell pepper (red or yellow), diced
- 2 medium tomatoes, diced
- 1 cup frozen green peas
- 1.5 cups short-grain rice (such as Arborio or Bomba)
- 3 cups seafood stock or chicken stock
- 1 pinch saffron threads
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 large shrimp, deveined and tails peeled
- 1 pound mussels, cleaned
- 1 pound clams, cleaned
- 1 lemon, cut into wedges (for garnish)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
Add the chopped onion and sauté until soft and translucent, about 4 minutes.
Stir in the minced garlic and diced bell pepper. Cook for another 2-3 minutes until the vegetables are slightly softened.
Add the diced tomatoes and frozen peas to the pan. Cook for 2 minutes, stirring occasionally.
Stir in the rice, ensuring that it is well coated in the olive oil and mixed with the vegetables.
In a small bowl, bloom the saffron threads in 2 tablespoons of warm seafood stock for about 5 minutes.
Pour the saffron-infused stock into the pan along with the remaining seafood stock. Stir in the paprika, salt, and pepper.
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pan with a lid or foil and simmer for 15 minutes, undisturbed.
Arrange the shrimp, mussels, and clams on top of the partially cooked rice, tucking them slightly into the mixture.
Cover the pan again and cook for another 12-15 minutes, until the seafood is fully cooked (shrimp should be pink and opaque, and mussels and clams should open).
Discard any mussels or clams that do not open during cooking.
Remove the pan from heat and let the pilaf rest for 5 minutes, still covered.
Garnish with lemon wedges and freshly chopped parsley (if using), and serve immediately.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1589 mg | 69% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 273 mg | 21% | |
| Iron | 37.9 mg | 210% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
