Grilled Seafood Paella Recipe

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Grilled Seafood Paella
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Ingredients
24
Count
Nutrition
683
Calories
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Ingredients:

Directions:

  1. MAKE THE BROTH: In a large saucepan, heat the oil. Add the shrimp shells and cook over moderate heat, stirring, until browned, about 5 minutes. Add the onion and carrot and cook, stirring, until the onion begins to brown, 5 minutes longer. Stir in the tomato paste and cook for 2 minutes, stirring. Add the sherry and boil for 1 minute, then add the water and return to a boil. Stir in the garlic, thyme, bay leaves, chipotle and saffron and simmer over low heat for 25 minutes.
  2. Strain the broth into a saucepan, pressing hard on the solids; you should have 6 cups. Season with salt. Cover and keep warm over low heat.
  3. MAKE THE PAELLA: Light a grill. If using charcoal, build a large fire that will last at least 30 minutes. Start more coals in a chimney starter to feed the fire. If using a gas grill, set the center burner on high heat and the side or front and back burners on low.
  4. Place a 14- to 16-inch paella pan or a 14-inch stainless steel roasting pan over a medium-hot fire. Add the olive oil and heat until sizzling. Add the scallions, onion and poblano. If using charcoal, move the pan over to the cooler side of the grill; if using gas, reduce the heat to low. Cook, stirring with a large wooden paddle or spoon, until the vegetables soften, about 5 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the tomatoes, corn, green beans and salt.
  5. Add the hot broth to the rice; shake the pan to distribute the rice evenly. Move the pan to the hotter part of a charcoal grill or increase the heat to moderately low on a gas grill. If using charcoal, scatter the herbs over the coals. If using a gas grill, place the herbs in the smoker box or scatter over the heat bars. Cover the grill and let the paella cook, shaking the pan once or twice, until the broth has been absorbed and the rice is almost tender, about 20 minutes. The rice should cook at a steady simmer; add hot coals to the fire if it starts to fade.
  6. Scatter the shrimp over the rice and nestle the mussels in the paella, hinge side down. Cover the grill; cook until the shrimp are pink and the mussels open, about 5 minutes. Discard any mussels that do not open. Using a large wooden paddle or spoon, transfer the seafood paella to plates, scraping up the crusty rice from the bottom of the pan, and serve.
  7. Wine Recommendation: A Portuguese Vinho Verde is a refreshing match for the smoky chiles here. Look for a Nonvintage Quinta da Aveleda or the 2000 Grinalda.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 682.74 Kcal (2858 kJ)
Calories from fat 308.67 Kcal
% Daily Value*
Total Fat 34.3g 53%
Cholesterol 98.34mg 33%
Sodium 2274.81mg 95%
Potassium 889.79mg 19%
Total Carbs 65.9g 22%
Sugars 7.04g 28%
Dietary Fiber 6.14g 25%
Protein 27.5g 55%
Vitamin C 35.3mg 59%
Vitamin A 0.4mg 13%
Iron 6.8mg 38%
Calcium 146.3mg 15%
Amount Per 100 g
Calories 85.63 Kcal (359 kJ)
Calories from fat 38.71 Kcal
% Daily Value*
Total Fat 4.3g 53%
Cholesterol 12.33mg 33%
Sodium 285.3mg 95%
Potassium 111.59mg 19%
Total Carbs 8.26g 22%
Sugars 0.88g 28%
Dietary Fiber 0.77g 25%
Protein 3.45g 55%
Vitamin C 4.4mg 59%
Iron 0.9mg 38%
Calcium 18.3mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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