Ingredients for Seafood Paella
- Saffron Threads
- Olive Oil
- Onion
- 1 ½ cups paella rice (or short-grain rice)
- 1 (28-ounce) can crushed tomatoes
- Garlic Cloves
- 4 cups hot chicken broth
- Mussels
- Prawns
- Crab Claws
- Littleneck Clams
- White Fish Fillets
- ½ cup frozen peas
- ½ red bell pepper, sliced
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How to Make Seafood Paella
- Steep 1/2 teaspoon saffron threads in 2 tablespoons of hot water for at least 10 minutes to release maximum flavor.
- Heat 2 tablespoons olive oil in a large paella pan or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and cook for 4 minutes, until softened.
- Stir in 1 ½ cups paella rice (or short-grain rice) and the saffron-infused water. Cook for 2 minutes, stirring constantly, until the rice is lightly toasted.
- Add 1 (28-ounce) can crushed tomatoes, 2 cloves garlic (minced), and 4 cups hot chicken broth. Bring to a boil.
- Reduce heat to low, add 1 cup of your favorite seafood (e.g., shrimp, mussels, clams), ½ cup frozen peas, and ½ red bell pepper (sliced).
- Season generously with salt and freshly ground black pepper.
- Gently stir once to combine.
- Add the remaining 1 cup of seafood on top of the paella.
- Cover the pan tightly with parchment paper and then the lid.
- Simmer for 30 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during simmering!
- Remove from heat and let the paella rest, covered, for 5 minutes before serving. This allows the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
29g
Fat
11g
Carbs
24g
