Ww Seafood Paella
Dive into the vibrant flavors of Mediterranean cuisine with this Weight Watchers-friendly Seafood Paella—a wholesome, one-pan dish brimming with tender shrimp, succulent mussels, and perfectly cooked calamari. Infused with aromatic saffron threads and smoky paprika, this classic Spanish recipe features short-grain rice simmered in a rich, savory broth packed with fresh vegetables like tomatoes and red bell peppers. Each bite is a delightful medley of textures and flavors, topped off with a sprinkle of green peas, a touch of parsley, and a burst of brightness from freshly squeezed lemon wedges. Ready in just 50 minutes, this satisfying and healthy paella is perfect for a quick weeknight dinner or an impressive centerpiece for gatherings.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 large Red bell pepper, chopped
- 2 medium Tomatoes, diced
- 1 teaspoon Smoked paprika
- 1 pinch Saffron threads
- 1 cup Short-grain rice (such as Arborio or Bomba)
- 3 cups Low-sodium chicken or seafood broth
- 12 large Shrimp, peeled and deveined
- 8 large Fresh mussels, cleaned and debearded
- 1 cup Calamari (squid), sliced into rings
- 1 cup Frozen green peas, thawed
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, shallow skillet or paella pan over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the chopped red bell pepper and diced tomatoes. Cook for 5 minutes until softened, stirring occasionally.
Stir in the smoked paprika and a pinch of saffron threads. Allow the spices to bloom for about 30 seconds.
Add the rice and toast it lightly for 1-2 minutes, ensuring it is well coated with the oil and spices.
Pour in the broth and season with 0.5 teaspoons of salt and 0.5 teaspoons of black pepper. Stir gently to combine, then spread the rice mixture evenly across the pan.
Bring the mixture to a simmer and cook uncovered for 15 minutes, without stirring, to allow a crust to form on the bottom of the pan.
Arrange the shrimp, mussels, and calamari on top of the rice. Cover the pan with a lid or aluminum foil and cook for an additional 10 minutes until the seafood is cooked through and the mussels have opened. Discard any mussels that remain closed.
Uncover the pan and sprinkle the thawed green peas on top. Cook for another 2 minutes to warm the peas.
Remove the pan from the heat and let the paella rest for 5 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 2989 mg | 130% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 33.2 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 398 mg | 31% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3494 mg | 74% | |
*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.
