5 from 32 votes
Seafood Paella
Seafood Paella combines short grain rice cooked in saffron-infused chicken broth with Spanish chorizo, shrimp, mussels, clams, and peas. The dish is flavored with aromatic onions, red bell pepper, garlic, and smoked paprika. The rice absorbs the savory broth and seafood flavors for a moist but slightly crusty texture that is traditional to paella.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
6
Calories:
440 kcal
Course:
Main Course
Cuisine:
Spanish
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 440
% 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.