Seafood paella
User Reviews
4.7
Seafood paella
Description
The Seafood paella recipe features a blend of shrimp, calamari, and mussels simmered with short-grain rice in a smoky, tomato-infused broth seasoned with smoked paprika. Initially, the seafood is seared lightly to develop color without fully cooking, ensuring a delicate texture in the final dish. Then, onions, garlic, and tomatoes form a fragrant base, enhanced by the rice absorbing the richly flavored chicken or fish stock. Adding the seafood back toward the end creates a balance of tender shellfish and perfectly cooked rice.
The finished paella offers a combination of textures: the slightly firm calamari, tender shrimp, and succulent mussels all complement the creamy, well-seasoned rice. The gentle steaming under partial cover allows the flavors to infuse without breaking the rice crust at the bottom, characteristic of traditional paellas. Serving with lemon wedges and fresh chopped parsley adds brightness and freshness to the dish.
This seafood paella suits a gathering or a special meal, bringing together a classic mix of seafood with vibrant Mediterranean flavors. Its methodical cooking steps ensure the seafood remains tender and the rice is moist but not mushy. Using short-grain rice like Arborio or Bomba helps the dish hold its texture while absorbing the broth's seasoning.
Ingredients
- 500 g (1lb) Shrimp peeled and deveined, or prawns
- 250 g (½lb) calamari
- 250 g (½lb) mussels half-shell
- 1 onion finely chopped
- 4 garlic crushed, cloves
- 400 g (14oz) tomato chopped
- 1 tsp smoked paprika
- 2 cups short-grain rice Arborio, Bomba
- 4 cups chicken stock or fish stock
- 2 tsp salt
- 1 tsp black pepper
- lemon for serving, wedges
- parsley for serving, chopped
Instructions
- Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels.
- Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn't cooked fully yet.
- Remove the seafood from the pan and set aside.
- In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
- Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
- Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
- Pour in the stock then reduce the heat, partially cover and allow to simmer for 10-12 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
- Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
- Season to taste and serve with lemon wedges and chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 37g | 74% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 319mg | 106% |
| Sodium | 1707mg | 71% |
| Potassium | 676mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 17mg | 19% |
| Calcium | 197mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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