Paella – Seafood Stew
Cook
35 mins
Prep Time
15 mins
Total Time
50 mins
Serves
4-6
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup Arborio or Bomba rice (traditional for paella)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon saffron threads (optional for authentic flavor)
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1/2 cup dry white wine (optional)
- 3 cups seafood or chicken broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, scrubbed and debearded
- 1/2 lb clams, scrubbed
- 1/2 lb calamari, sliced into rings
- 1/2 cup frozen peas
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
- Salt and black pepper to taste
Kitchen Tools Needed:
- Large, wide pan or paella pan
- Wooden spoon or spatula
- Lid or foil (if needed to cover)
Steps
- Sauté the Vegetables: Heat the olive oil in a large wide pan (or paella pan) over medium heat. Add the chopped onion and bell pepper and cook for 5-7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Add the Rice and Spices: Stir in the rice, smoked paprika, saffron (if using), and red pepper flakes (optional). Toast the rice for 1-2 minutes, stirring constantly to coat it with the oil and spices.
- Deglaze with White Wine: Pour in the white wine (if using) and let it simmer for 2-3 minutes until reduced by half.
- Add the Broth and Tomatoes: Pour in the seafood or chicken broth and the diced tomatoes with their juices. Stir to combine and season with salt and pepper to taste. Bring the mixture to a simmer, then lower the heat. Let the rice cook uncovered for about 15 minutes, stirring occasionally.
- Cook the Seafood: Add the shrimp, mussels, clams, and calamari on top of the rice, nestling them into the liquid. Cover the pan with a lid or foil and cook for another 10-15 minutes, until the mussels and clams open and the shrimp turn pink. (Discard any mussels or clams that do not open.)
- Add Peas and Rest: Sprinkle the frozen peas over the top and cook for an additional 2-3 minutes until the peas are heated through. Remove the pan from the heat and let the paella rest for 5 minutes.
- Garnish and Serve: Garnish with chopped parsley and serve with lemon wedges on the side for squeezing over the paella.
Macros:
Total Calories: 380
Carbs: 40g
Proteins: 30g
Fats: 12g