Seafood Paella Recipe
User Reviews
4.9
Seafood Paella Recipe
Description
Seafood Paella is prepared by first soaking cleaned clams and seasoning shrimp with lemon juice and Old Bay seasoning. Chorizo slices are sautéed with onions, garlic, and smoked paprika, creating a flavorful base. Short grain rice is added and coated in oil, then simmered with diced tomatoes, chicken broth, crumbled saffron threads, and bay leaf. Red bell pepper strips are placed over the cooking rice to infuse mild sweetness.
After 15 minutes of covered cooking, clams, shrimp, and peas are added and steamed until the clams open and shrimp are fully cooked. The paella is then uncovered and heat is raised to medium-high to create the toasted, slightly crispy crust of rice at the bottom known as socarrat, adding texture contrast to the dish. The results are a fragrant, colorful rice dish with a rich mix of seafood, sausage, and aromatic spices.
This paella is often garnished with coarsely chopped parsley and served as a communal dish. The saffron and paprika impart the characteristic paella flavors, complemented by tender seafood and smoky chorizo. Careful timing and layering of ingredients ensure even cooking and flavor melding.
Ingredients
- 16 cherrystone clams
- 16 extra jumbo Shrimp (peeled and deveined)
- 1/2 tablespoon lemon juice
- 1/4 teaspoon Old Bay seasoning
- 2 1/2 teaspoons olive oil (divided)
- 1 small chorizo sliced thin (1.75 oz) I use Goya, cooked
- 1/2 cup onion chopped
- 3 garlic sliced thin, cloves
- 1 teaspoon smoked paprika
- 1 1/4 cups short grain rice or medium grain rice
- 1/3 cup tomato finely diced
- 2 1/2 cups chicken broth or vegetable broth
- 1 1/4 teaspoon kosher salt
- 1/4 teaspoon saffron threads
- 1 bay leaf
- 1/2 red bell pepper (sliced thin strips)
- 1/4 cup peas frozen
- 1 tablespoon parsley for garnish, coarsely chopped
Instructions
- Clean the clams and soak in cold water for 20 minutes.
- Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay.
- Heat a large, deep nonstick skillet over medium heat.
- Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3 minutes.
- Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.
- Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf.
- Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, cook 15 minutes. Uncover, add the clams, shrimp and peas.
- Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes.
- Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes.
- Discard the bay leaf and garnish with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 3/4 cup rice with 4 clams, 4 shrimp | |
| Calories | 263kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 6.5g | 10% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 100.5mg | 34% |
| Sodium | 1435mg | 60% |
| Fiber | 1.5g | 6% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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