Seafood and Sausage Paella Recipe

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Seafood and Sausage Paella
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Ingredients
33
Count
Nutrition
664
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Peel and devein the shrimp, reserving the shells.
  2. Bundle the sprigs of parsley, bay leaf, sprigs of thyme, leek, and cloves into a Bouquet Garni. You may use a string to tie them together.
  3. In a 3-4 quart pot, combine the quartered onion, 2 garlic cloves, sliced carrot, Bouquet Garni, and broth or water. Bring to a boil, then reduce heat and simmer 45 minutes, or until fragrant.
  4. Strain, discard the solids, season with salt, and set aside.
  5. Scrub the littleneck clams and place in a medium pot with white wine, 2 garlic cloves, 2 tbsp chopped onion. Bring to a boil, reduce heat, cover, and cook for 5-6 minutes, until the clams have opened.
  6. Remove from heat, allow to cool enough to handle, and remove clams from shells. Set aside.
  7. Strain the broth through a fine-mesh strainer lined with cheesecloth and combine with enough of the shrimp broth to measure 7 cups. Season the broth with salt.
  8. Transfer the broth to a saucepan and stir in the saffron threads, set aside.
  9. Heat a medium skillet over medium-high heat and add the olive oil and chorizo. Cook, turning occasionally, until browned and blistered on all sides and cooked through. This should take about 10 minutes. Remove from heat and cut into 1/2 slices. Set aside.
  10. Season the fish with salt.
  11. Set a 12 or larger paella pan, braising pan, or 15 nonstick skillet over medium-high heat. Add and heat 2 tbsps olive oil.
  12. Add the fish and sear until the surface is opaque, about 1 minute each side. Set aside on a platter. Add the shrimp to the pan and cook, stirring, just until they turn pink, about 1 minutes. Transfer to a platter.
  13. Add olive oil and onion to the pan.
  14. Cook, stirring occasionally until the onion begins to color. Meanwhile, bring the reserved broth to a simmer.
  15. Add 8 cloves garlic and bell pepper to the onion. Cook, stirring for 30-60 seconds ensuring the garlic does not burn.
  16. Add tomatoes, paprika and salt, stir and cook until fragrant (2-3 minutes).
  17. Stir in the chorizo to the onion pan, then stir in the rice until it is coated with oil.
  18. Add the bay leaf, peas, and green beans.
  19. Add the broth and mussels. Be sure to push the mussels down into the broth.
  20. Arrange the clams, shrimp, and fish over the top without pushing into the broth. Cook uncovered, at a moderate bubble, without stirring or poking for 20-24 minutes or until the broth has been absorbed.
  21. Remove from heat, cover with foil and let sit undisturbed for 10-15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 664.15 Kcal (2781 kJ)
Calories from fat 290.72 Kcal
% Daily Value*
Total Fat 32.3g 50%
Cholesterol 66.36mg 22%
Sodium 1660.64mg 69%
Potassium 1041.6mg 22%
Total Carbs 37.24g 12%
Sugars 7.26g 29%
Dietary Fiber 5.66g 23%
Protein 26.29g 53%
Vitamin C 40.9mg 68%
Vitamin A 0.4mg 12%
Iron 7.5mg 42%
Calcium 84.6mg 8%
Amount Per 100 g
Calories 121.21 Kcal (507 kJ)
Calories from fat 53.06 Kcal
% Daily Value*
Total Fat 5.9g 50%
Cholesterol 12.11mg 22%
Sodium 303.08mg 69%
Potassium 190.1mg 22%
Total Carbs 6.8g 12%
Sugars 1.32g 29%
Dietary Fiber 1.03g 23%
Protein 4.8g 53%
Vitamin C 7.5mg 68%
Vitamin A 0.1mg 12%
Iron 1.4mg 42%
Calcium 15.4mg 8%

* 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

  • 15.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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