Easy Seafood Paella Recipe
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
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Total Time
1 hr
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Servings
6
-
Calories
405 kcal
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Course
Main Course
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Cuisine
Mediterranean, Spanish
Easy Seafood Paella Recipe
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This easy seafood paella recipe calls has all the delicious flavors of Spain in one bite. It's simple yet so delicious and calls for a handful of ingredients. Follow my instructions to make this Spanish favorite at home!
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Ingredients
- 1/4 tsp saffron ground
- 3 tbsp olive oil
- 1 onion diced, small
- 2 cloves garlic minced
- 2 Roma tomato diced
- 1/2 red bell pepper
- 1 tsp paprika
- 2 cups short grain rice rinsed
- 1 tsp kosher salt
- 5 cups vegetable stock
- 1/2 cup peas frozen
- 1 lb mussels cleaned
- 8-10 Shrimp peeled and tail-on, large
- 8 oz calamari thawed
- 2 tbsp parsley chopped
Instructions
- Sprinkle the ground saffron on 3 cubes of ice and set aside to melt. This will be your bloomed saffron.
- Heat the olive oil in a large, wide and shallow pan over medium high heat. Saute the onion until translucent. Add in the garlic and cook for a minute or two.
- Add the bell pepper and tomatoes. Stir and cook for 5 minutes until the tomatoes starts releasing their juice.
- Add the rice followed by the bloomed saffron, paprika and salt . Stir and add the vegetable stock. Gently jiggle the pan so the rice is in one even layer. Make sue not to stir the rice at this point.
- Bring to a low simmer, cover with a lid and cook for 15 to 20 minutes until the rice is tender. If the rice is still firm, add 1/4 cup more water or stock.
- Top the rice with the green peas, mussels, shrimp and calamari. Cover and cook for another 5 to 8 minutes. Let it sit for 5 minutes before serving. Top with parsley.
Notes
- You can use classic Spanish paella pan if available. However, you can use any large, wide shallow pan with flat surface.
- It's best to use Spanish rice, also known as Bomba rice to make paella. If that's not available, use any short or medium grain rice. Long grain rice won't work for this recipe.
- To get the crispy bottom known as socarrat, make sure not to stir the rice after adding the stock.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
63g
(21%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
99mg
(33%)
Sodium
1303mg
(54%)
Potassium
412mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1343IU
(27%)
Vitamin C
29mg
(32%)
Calcium
39mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 99mg | 33% |
| Sodium | 1303mg | 54% |
| Potassium | 412mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1343IU | 27% |
| Vitamin C | 29mg | 32% |
| Calcium | 39mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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