Seafood Paella
Ingredients
The base
-
6
cups
chicken broth
-
¼
teaspoon
saffron threads
-
3
tablespoons
olive oil
-
½
cup
onion, diced
-
½
cup
red bell pepper, diced
-
2½
teaspoons
garlic, minced
-
½
teaspoon
smoked paprika
-
2¼
cups
short grain rice
The protein
-
8
ounces
Spanish chorizo, sliced
-
12
ounces
shrimp, peeled and deveined
-
8
ounces
mussels, cleaned
-
12
ounces
clams, cleaned
The finishing touches
-
¼
cup
frozen peas, thawed
-
2
tablespoons
parsley, chopped
-
to taste
salt and pepper
-
as needed
lemon wedges for garnish
Instructions
- Simmer chicken broth and saffron in a pot, then let it stand for 15 minutes.
- Heat olive oil in a large skillet, then cook onion and bell pepper until softened.
- Add garlic and smoked paprika, cooking for another 30 seconds.
- Pour in the chicken broth mixture and rice, bring to a simmer, cover, and cook on low for 15 minutes.
- Add chorizo, shrimp, mussels, and clams to the pan, cover, and cook for 15-20 minutes until seafood is cooked.
- Increase heat to high for 5 minutes to form a crust on the rice.
- Remove from heat, add peas, cover for 5 minutes, then stir in parsley and serve with lemon wedges.
Nutrition Facts (estimated)
Servings
6
Calories
440
Total fat
9g
Total carbohydrates
65g
Total protein
22g
Sodium
1410mg
Cholesterol
151mg
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