Seafood Paella (Paella de Marisco)
User Reviews
5.0
255 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
431 kcal
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Course
Main Course
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Cuisine
Spanish
Seafood Paella (Paella de Marisco)
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The ultimate dish for seafood lovers, no wonder this delicious one-pot meal is the national dish of Spain!
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Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 medium green bell pepper, seeds and membranes removed, diced
- 1 small red bell pepper, seeds and membranes removed, diced
- 3 cloves garlic minced
- 1 1/2 cup Spanish bomba rice a special strain of short-grain rice grown in Spain that absorbs 30% more liquid than other rice yet remains nice and firm (if you can't find bomba, use the next best thing, arborio rice)
- 1/4 cup white wine
- 3/4 cup fresh or frozen peas
- 1 carton (34 ounce) Aneto Seafood Paella Cooking Base
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon salt
- 10 large shrimp
- 10 mussels scrubbed
- 10 littleneck clams scrubbed
- 1/3 cup grilled piquillo peppers cut into thin strips
- Chopped parsley and lemon wedges for serving
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Instructions
- Heat the oil in a pan (I'm using a 38 cm paella pan) and cook the onions until soft and translucent, 3-4 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for a minute.
- Add the rice and stir it around until the rice grains are covered in oil. (This accomplishes three things: 1) It helps prevent the rice from releasing too much starch while cooking, 2) it helps prevent the rice from sticking together, and 3) it helps improve the texture of the rice by preventing it from becoming mushy.) Add the white wine and bring it to a boil for one minute.
- Add the peas and smoked paprika and stir to combine. Spread the rice mixture out on the bottom of the pan so that it's evenly distributed. Pour in the Aneto Seafood Paella Cooking Base.
- Simmer the paella over medium-low heat until half of the liquid is absorbed.
- Position the seafood the way you want it to appear in the final dish. Add the piquillo peppers.
- Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.
- Remove from the heat and tent the pan with some aluminum foil for about 10 minutes. Remove the foil and serve immediately garnished with some fresh parsley and lemon wedges.
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
71g
(24%)
Protein
13g
(26%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
45mg
(15%)
Sodium
808mg
(34%)
Potassium
381mg
(11%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1545IU
(31%)
Vitamin C
82.7mg
(92%)
Calcium
50mg
(5%)
Iron
5.2mg
(29%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 808mg | 34% |
| Potassium | 381mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 82.7mg | 92% |
| Calcium | 50mg | 5% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
255 reviews
Excellent
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