Seafood Paella
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
50 mins
-
Total Time
1 hr 5 mins
-
Servings
12 people
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Calories
349 kcal
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Course
Main Course, Dinner
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Cuisine
Spanish
Seafood Paella
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I mean, tell me this isn’t the most gorgeous Seafood Paella you’ve ever seen. And guess what – it’s crazy easy to make! Plus it feeds a crowd!
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Ingredients
For the Herb Sauce
- 1 jalapeño roughly chopped
- ⅓ cup cilantro fresh
- ⅓ cup parsley fresh
- 10 tablespoons olive oil divided
- kosher salt
For the Paella
- 1 yellow onion diced or sliced, large
- 1 red bell pepper sliced
- 6 garlic roughly chopped, cloves
- 2 teaspoons paprika
- 1 teaspoon smoked paprika hot, Spanish
- ½ cup dry sherry
- 3 cups short-grain rice
- 6-8 cups chicken broth low-sodium
- ½ teaspoon saffron threads
- 12 littleneck clams scrubbed
- 8 green onions both ends trimmed
- 12 prawn or shrimp, shell-on
- black pepper freshly ground
- 3 lemon quartered, plural
Instructions
- In a small food processor, blend the jalapeño, cilantro, parsley, and 6 tablespoons of the olive oil until smooth and season with salt to taste. Set aside until ready to serve.
- Heat 1 tablespoon of the remaining olive in a large 15-inch paella pan over medium-high. Add the yellow onion and bell pepper and saute for 8–10 minutes until soft. Add garlic and both paprikas and stir until fragrant, about 1 minute. Carefully add sherry, bring to a simmer, and cook, stirring constantly, until pan is almost dry, about 3 minutes.
- Add the rice and toast until rice is coated and starting to turn translucent, about 3 minutes. Stir in 2 cups of the broth at a time while simmering and saffron and season with salt. Bring broth to a boil, adding the remaining broth until you've used it all and then reduce heat, and simmer until rice is cooked. If liquid evaporates and the rice is still al dente, add another cup of stock or broth or water and continue to cook. Nestle the clams into the rice and cover and continue to cook until clams open, 12–15 minutes. After 15 minutes, discard any clams that don’t open. Remove the pan from the heat, keeping it covered and let rice continue to steam for 10 minutes.
- While paella cooks, heat a grill pan or skillet over medium-high. Separately, toss green onions and prawns with 1 tablespoon of oil each in their respective bowls; and season with salt and pepper. Char or grill the green onions, turning occasionally, until greens are charred and bulbs are tender, about 5 minutes. Char or grill prawns until cooked through and shells are charred, about 3 minutes per side. Finally, char or grill lemons until charred, about 1 minute per side.
- Tuck the green onions and prawns into the paella. Drizzle dish with the herb infused oil and squeeze lemon juice on top. Place remaining lemons alongside the paella and serve.
Notes
- A paella pot is an extremely wide skillet with low sides. It is also generally a thinner material to heat quickly. You can use whatever large skillet you have on hand.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.002g
(0%)
Cholesterol
26mg
(9%)
Sodium
157mg
(7%)
Potassium
392mg
(8%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
868IU
(17%)
Vitamin C
33mg
(37%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 26mg | 9% |
| Sodium | 157mg | 7% |
| Potassium | 392mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 33mg | 37% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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