Red Lobster - South Beach Seafood Paella Recipe

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Red Lobster - South Beach Seafood Paella
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Ingredients
21
Count
Nutrition
721
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. In a heavy 12 skillet, heat 3 tablespoons olive oil until hot. Add the onions and pepper, and cook, stirring for 5 minutes until they’re soft and transparent.
  2. Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick.
  3. Put the sofrito aside for later.
  4. Seafood and Sausage:.
  5. Season the fish, shrimp and scallops with salt and pepper.
  6. In a skillet, heat 3 tablespoons of olive oil over moderately high heat until hot.
  7. Add the fish, shrimp and scallops, as well as the mussels, and sauté for 3-5 minutes.
  8. Add the sausage and cook until light brown.
  9. Transfer to a plate and deglaze pan with 1/2 cup of dry white wine.
  10. Paella:.
  11. About 30 minutes before you plan to serve the paella, preheat an oven to 400 degrees F.
  12. In a 14 paella pan or shallow casserole dish at least 14 in diameter, combine the sofrito, rice and saffron.
  13. Pour in 3 cups of chicken stock and 2 cups of clam juice (save 1 cup for the end). Stirring constantly, bring to a boil over high heat.
  14. Remove the pan from the heat immediately and season with salt and pepper.
  15. Arrange the seafood on the top of the rice.
  16. Set the pan on the lowest shelf in the oven and bake uncovered for 20 minutes. Do not stir the paella once it goes in the oven.
  17. Sprinkle the sugar snap peas and the red pepper strips over the whole paella, and bake for 5-10 minutes more, or until all of the liquid has been absorbed by the rice and the grains are tender, but not too soft. If the rice needs to be softer, add the remaining cup of clam juice.
  18. Remove from stove and let stand for five minutes before serving. Garnish with parsley.
  19. Estimated cooking time: 30 minutes (not including prep time).
  20. Chef's Tips:.
  21. Paella, which originated in Spain, can be made with chicken, pork, sausage or seafood. Make sure you use the freshest seafood for this recipe. You can tell if the shrimp and scallops are fresh by making sure that they have a nice aroma that is not overpowering. Mussels and clams are fresh if their shells are closed. Once you cook them, they will open up. This paella dish reheats well. If you make it the night before, put it in the oven at 350-400 degrees F for approximately 30-40 minutes covered (to keep the dish moist, add either more chicken stock or clam juice before putting it in the oven).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 721.18 Kcal (3019 kJ)
Calories from fat 353.4 Kcal
% Daily Value*
Total Fat 39.27g 60%
Cholesterol 121.72mg 41%
Sodium 1884.1mg 79%
Potassium 1088.59mg 23%
Total Carbs 43.06g 14%
Sugars 11.51g 46%
Dietary Fiber 2.53g 10%
Protein 45.19g 90%
Vitamin C 92.1mg 154%
Vitamin A 1.4mg 45%
Iron 55.9mg 310%
Calcium 73.3mg 7%
Amount Per 100 g
Calories 103.6 Kcal (434 kJ)
Calories from fat 50.77 Kcal
% Daily Value*
Total Fat 5.64g 60%
Cholesterol 17.49mg 41%
Sodium 270.67mg 79%
Potassium 156.39mg 23%
Total Carbs 6.19g 14%
Sugars 1.65g 46%
Dietary Fiber 0.36g 10%
Protein 6.49g 90%
Vitamin C 13.2mg 154%
Vitamin A 0.2mg 45%
Iron 8mg 310%
Calcium 10.5mg 7%

* 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

  • 17.2
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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