Seafood Paella Recipe

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Ingredients:

Serving

2 tomatoes
1 lb raw shrimp
1/2 lb white fish fillet
1/2 lb black mussels
1/2 lb squid ring
3 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 red bell pepper, sliced
1 small red chili pepper, chopped
2 tsp paprika
1 tsp ground turmeric
1 tsp tomato paste
2 cups medium grain rice
1/2 cup white wine
1/4 tsp saffron thread , soaked in 1/4 cup hot water
5 cups fish stock
3 tbsp chopped flat leaf parsley
lemon wedge

Directions:

Cut a cross in the base of the tomatoes. Submerge in boiling water for 30 seconds, then submerge in cold water for 30 seconds. Peel skin off by hand. Chop flesh and reserve.
Peel shrimp and remove dark vein. Cut fish into 1 cm cubes. Scrub mussels to remove dirt and pull out beards (if the mussels you bought were not already de-bearded). Throw out any broken mussels or any mussels that are open and do not shut when tapped on the counter. Rinse mussels. Reserve all seafood in the fridge.
Heat oil in a large, deep, covered pan (stove-safe dutch oven works great). Add onion, garlic, and peppers. Cook over medium heat for 2 minutes. Add paprika, turmeric, and 1 tsp salt and cook 2 more minutes.
Add chopped tomatoes and cook 5 minutes. Add tomato paste and rice, and stir to coat. Stir-fry rice for 2 minutes.
Add wine and simmer until almost absorbed. Add saffron and its liquid. Add fish stock. Increase heat to high and bring to the boil. Cover, reduce heat to low and simmer 20 minutes or until rice is almost cooked. The inside of the rice should still be a bit crunchy.
Add mussels, poking them under the rice. Cover and simmer 3 minutes. Add shrimp on top of rice, cover and cook 3 minutes. Add fish on top of rice, cover and cook 3 minutes. Add squid on top of rice, cover and cook 2 minutes.
If seafood is fully cooked, serve immediately. Shrimp should be pink, fish should be opaque and flake easily, squid should be white and tender. Cover and continue simmering if seafood is not cooked, but take care not to overcook.
Discard and mussels that have not opened!
Garnish with parsley and lemon wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	117.93 Kcal (494 kJ)
Calories from fat	57.07 Kcal
		% Daily Value*
Total Fat	6.34g	10%
Cholesterol	39.98mg	13%
Sodium	328.34mg	14%
Potassium	221.85mg	5%
Total Carbs	7.5g	2%
Sugars	0.72g	3%
Dietary Fiber	0.55g	2%
Protein	6.95g	14%
Vitamin C	10.7mg	18%
Vitamin A	0.1mg	4%
Iron	3mg	17%
Calcium	23.6mg	2%

Amount Per 100 g
Calories	97 Kcal (406 kJ)
Calories from fat	46.94 Kcal
		% Daily Value*
Total Fat	5.22g	10%
Cholesterol	32.88mg	13%
Sodium	270.06mg	14%
Potassium	182.47mg	5%
Total Carbs	6.17g	2%
Sugars	0.59g	3%
Dietary Fiber	0.45g	2%
Protein	5.72g	14%
Vitamin C	8.8mg	18%
Vitamin A	0.1mg	4%
Iron	2.5mg	17%
Calcium	19.4mg	2%

* 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

2.8

Points
3

PointsPlus

Good Points

saturated fat free

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