Seafood Paella
Transport your taste buds to the sunny shores of Spain with this vibrant and flavorful Seafood Paella, a true celebration of fresh, ocean-inspired ingredients and bold, aromatic spices. Built on layers of smoky paprika, fragrant saffron threads, and a medley of plump shrimp, tender squid rings, and briny mussels, this iconic dish is cooked to perfection in a single pan. Short-grain rice absorbs the rich stock, creating the signature golden, slightly crisp socarrat at the bottom. Garnished with fresh parsley and a squeeze of zesty lemon, this hearty, crowd-pleasing meal is as much a feast for the eyes as it is for the palate. Perfect for gatherings or a special weeknight treat, this Spanish classic is your ticket to a culinary getaway.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 4 minced Garlic cloves
- 1 diced Red bell pepper
- 2 medium, grated Tomato
- 1 teaspoon Smoked paprika
- 1 pinch Saffron threads
- 4 cups Chicken or seafood stock
- 1.5 cups Short-grain rice (e.g., Bomba or Arborio)
- 12 large, peeled and deveined Shrimp
- 12 cleaned Mussels
- 0.5 pound, cleaned and sliced into rings Squid
- 0.5 cup Frozen peas
- 2 tablespoons, chopped Parsley
- 4 for serving Lemon wedges
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat.
Add the chopped onion, and cook for 3-4 minutes until softened.
Stir in the minced garlic and diced red bell pepper, and sauté for another 2 minutes.
Add the grated tomato, smoked paprika, and saffron threads, and cook for 5 minutes until the mixture thickens slightly.
Pour in the chicken or seafood stock and bring to a gentle simmer. Add salt and pepper to taste.
Sprinkle the rice evenly across the pan. Do not stir the rice after this point to allow it to cook evenly.
Reduce the heat to medium-low and let the rice cook for 15 minutes, uncovered.
Nestle the shrimp, mussels, and squid into the rice mixture, evenly distributing them. Scatter the frozen peas on top.
Continue to cook for another 10 minutes until the seafood is cooked through and the mussels have opened (discard any that remain closed).
Turn off the heat and cover the pan with a clean kitchen towel. Let the paella rest for 5 minutes.
Sprinkle the chopped parsley over the paella and serve with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
7801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 54.5 g | ||
| Cholesterol | 2938 mg | 979% | |
| Sodium | 29231 mg | 1271% | |
| Total Carbohydrate | 432.7 g | 157% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 37.5 g | ||
| Protein | 935.9 g | 1872% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2311 mg | 178% | |
| Iron | 281.8 mg | 1566% | |
| Potassium | 24688 mg | 525% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
