Seafood Paella Recipe

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Seafood Paella
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Ingredients
14
Count
Nutrition
954
Calories
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Ingredients:

Directions:

  1. Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
  2. Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
  3. Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
  4. Arrange the mussels on top of the paella.
  5. Variations •Add 4 quartered small artichoke hearts or bottoms, fresh or defrosted frozen, a good handful of peas, green beans or broad beans cut into short lengths, or roasted red peppers, cut into strips, with the rice. •In Alicante, they use the pulp of 1 or 2 dried and soaked ñora peppers, which they grow, instead of pimentón. •Use clams instead of mussels. •You can make this into an arroz caldoso, or soupy rice, by adding 1 more cup of boiling stock, but do not cook it for any longer or the rice will be soggy. •If you want to use lobster, ask the fishmonger to cut a live lobster into pieces. Boil it for minutes only, until it turns red. Or boil it whole and cut it up.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 953.63 Kcal (3993 kJ)
Calories from fat 543.83 Kcal
% Daily Value*
Total Fat 60.43g 93%
Cholesterol 47.5mg 16%
Sodium 1641.72mg 68%
Potassium 1487.27mg 32%
Total Carbs 40g 13%
Sugars 5.11g 20%
Dietary Fiber 12.25g 49%
Protein 53.35g 107%
Vitamin C 12.6mg 21%
Iron 6.6mg 37%
Calcium 219.7mg 22%
Amount Per 100 g
Calories 217.22 Kcal (909 kJ)
Calories from fat 123.88 Kcal
% Daily Value*
Total Fat 13.76g 93%
Cholesterol 10.82mg 16%
Sodium 373.96mg 68%
Potassium 338.78mg 32%
Total Carbs 9.11g 13%
Sugars 1.16g 20%
Dietary Fiber 2.79g 49%
Protein 12.15g 107%
Vitamin C 2.9mg 21%
Iron 1.5mg 37%
Calcium 50.1mg 22%

* 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

  • 23.3
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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