Seafood Paella
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
440 kcal
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Course
Main Course
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Cuisine
Spanish
Seafood Paella
Description
This Seafood Paella recipe begins with infusing chicken broth with saffron threads, which imparts a distinctive aromatic and golden hue to the dish. Olive oil is heated in a large deep skillet or paella pan to sauté diced onion and red bell pepper until softened, then garlic and smoked paprika are added to deepen the flavor base. Seasoning with salt and black pepper balances the aromatics.
Short grain rice is added along with the saffron broth and simmered covered on low heat, allowing the rice to absorb the flavorful liquid. After about 15 minutes, sliced Spanish chorizo, peeled shrimp, cleaned mussels, and clams are added on top, covered again to steam the seafood until cooked—shrimp turn pink and opaque, shellfish open.
The heat is then raised to create the socarrat, or crust, at the bottom of the rice. After removing from heat, peas are stirred in, and the pan is covered briefly to blend the residual heat. Parsley and lemon wedges finish the dish with brightness and herbaceous notes. The final paella offers a mixture of tender seafood, spicy sausage, and fragrant rice in a unified dish well-suited as a hearty main course.
Ingredients
- 6 cups chicken broth
- 1/4 teaspoon saffron threads
- 3 tablespoons olive oil
- 1/2 cup onion diced
- 1/2 cup red bell pepper peeled, cored and diced
- 2 1/2 teaspoons garlic minced
- 1/2 teaspoon smoked paprika
- 2 1/4 cups short grain rice such as bomba, calasparra or arborio
- 8 ounces chorizo sausage sliced, Spanish
- 12 ounces Shrimp peeled and deveined
- 8 ounces mussels cleaned
- 12 ounces clams cleaned
- 1/4 cup peas thawed, frozen
- 2 tablespoons parsley chopped
- lemon wedges for garnish
- salt to taste
- black pepper to taste
Instructions
- Pour the chicken broth into a pot and bring to a simmer. Stir in the saffron and 1/2 teaspoon salt. Remove the pot from the heat and let stand for 15 minutes.
- Heat the olive oil in an extra large deep skillet or paella pan (14 inches or larger) over medium heat. Add the onion and bell pepper, then cook for 4-5 minutes or until softened. Add the garlic and smoked paprika, then cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- Pour in the chicken broth mixture and rice, and bring to a simmer. Cover and cook over low heat for 15 minutes.
- Add the sausage, shrimp, mussels and clams to the pan. Cover and cook for 15-20 minutes, or until shrimp are pink and opaque and shellfish have opened. You may need to flip the shrimp halfway through so that they cook evenly. Turn the heat to high, and cook for 5 more minutes to form a crust on the bottom of the rice.
- Remove the pan from the heat. Add the peas, then cover the pan for 5 minutes. Uncover the pan, add the parsley, then serve, garnished with lemon wedges if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 151mg | 50% |
| Sodium | 1410mg | 59% |
| Potassium | 420mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 686IU | 14% |
| Vitamin C | 42mg | 47% |
| Calcium | 114mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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