Shellfish Paella
Dive into the vibrant flavors of the sea with this classic Shellfish Paella, a Spanish culinary masterpiece that brings together perfectly cooked rice, aromatic spices, and fresh seafood. Infused with saffron threads for a golden hue and rich, earthy flavor, this one-pan dish is layered with a sofrito base of tomatoes, garlic, and sweet paprika. Juicy shrimp, tender mussels, and briny clams are delicately cooked atop the rice, creating a showstopping centerpiece ideal for gatherings. Prepared in just under an hour, this recipe delivers restaurant-quality taste at home, complete with a garnish of fresh parsley and a drizzle of lemon juice for a zesty finish. Perfect for seafood lovers, this Shellfish Paella balances simplicity with elegance, making it a must-try for your next dinner party or family meal.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 large Red bell pepper, diced
- 4 cloves Garlic, minced
- 2 large Tomatoes, grated or diced
- 1 teaspoon Sweet paprika
- 0.5 teaspoon Saffron threads
- 1 teaspoon Sea salt
- 2 cups Bomba or arborio rice
- 5 cups Chicken or seafood stock
- 12 large Peeled and deveined shrimp
- 12 pieces Mussels, cleaned and debearded
- 12 pieces Clams, cleaned
- 2 tablespoons Flat-leaf parsley, chopped
- 4 pieces Lemon wedges
Instructions
Heat the olive oil in a large, shallow paella pan or wide skillet over medium heat.
Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the grated or diced tomatoes, sweet paprika, saffron threads, and sea salt. Cook for 5-7 minutes until the mixture thickens into a rich sofrito.
Add the Bomba or arborio rice to the pan and stir to coat the grains evenly with the sofrito mixture.
Pour in the chicken or seafood stock, stirring briefly to combine. Bring the mixture to a boil, then lower the heat to medium-low.
Let the rice cook undisturbed for 15 minutes or until most of the liquid has been absorbed.
Arrange the shrimp, mussels, and clams on top of the rice, pressing them slightly into the mixture. Cover the pan with a lid or aluminum foil.
Continue cooking for another 10 minutes or until the shellfish have opened and the shrimp are opaque. Discard any mussels or clams that do not open.
Remove the pan from heat and let it rest for 5 minutes, uncovered, to allow the flavors to meld.
Sprinkle the chopped parsley over the paella and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 8006 mg | 348% | |
| Total Carbohydrate | 391.6 g | 142% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 23.1 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 618 mg | 48% | |
| Iron | 64.2 mg | 357% | |
| Potassium | 4276 mg | 91% | |
*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.
