Seafood Paella with Artichokes
Transport your taste buds to the sunny coasts of Spain with this stunning Seafood Paella with Artichokes. This one-pan masterpiece harmonizes briny shrimp, tender squid, and sweet mussels with the earthiness of saffron-infused rice and tangy frozen artichoke hearts. The dish is elevated by smoky paprika, a medley of aromatic vegetables, and a burst of vibrant green peas for color and texture. Perfect for entertaining or a special weeknight dinner, this paella recipe is cooked to perfection in a traditional shallow pan, where the rice develops a golden, crispy crust known as socarrat. Finished with fresh parsley and a squeeze of citrusy lemon, this recipe delivers bold Mediterranean flavors and an impressive presentation. From its blend of seafood to its artichoke twist, it's a paella that celebrates both tradition and creativity.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron threads
- 2 large tomatoes, grated or crushed
- 2 cups short-grain Spanish rice (e.g., Bomba or Arborio)
- 4 cups chicken or seafood stock, warmed
- 1 cup frozen artichoke hearts, thawed
- 12 large shrimp, peeled and deveined
- 12 mussels, scrubbed and debearded
- 1 cup squid, cleaned and cut into rings
- 0.5 cup frozen peas
- 2 tablespoons flat-leaf parsley, chopped
- 4 lemon wedges, for serving
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, shallow skillet or paella pan over medium heat.
Add the chopped onion and diced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic, smoked paprika, and saffron threads. Cook for 1 minute until fragrant.
Add the grated tomatoes to the pan and cook for another 3-4 minutes, allowing the mixture to thicken slightly.
Stir in the rice, ensuring it is evenly coated with the tomato mixture. Cook for another 2 minutes.
Pour in the warmed stock and season with salt and black pepper. Stir gently to distribute the rice, then bring the mixture to a boil.
Reduce the heat to medium-low and scatter the artichoke hearts across the pan. Simmer without stirring for 15 minutes.
Evenly distribute the shrimp, mussels, and squid over the rice. Gently press them into the liquid. Continue simmering for 10-12 minutes, or until the seafood is cooked through and the mussels have opened.
Sprinkle the frozen peas over the top and cook for an additional 2-3 minutes. If needed, add a splash of stock or water to prevent the rice from drying out.
Remove the pan from the heat, cover it with a clean kitchen towel, and let it rest for 5 minutes.
Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 8.3 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 516 mg | 40% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2600 mg | 55% | |
*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.
