Ingredients

Adjust Servings:

	1 large onion, finely chopped
	5 tbsp olive oil
	2 garlic cloves, crushed to a paste or finely chopped
	2 tomatoes, peeled and chopped
	1/2 tsp sugar
	salt
	1 tsp pimentón dulce (or sweet paprika)
	a good pinch of saffron threads
	4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
	2 cups medium-grain Spanish paella rice or risotto rice, such as arborio or carnaroli
	3 cups fish or chicken stock, plus more if needed
	1 cup dry white wine
	12 jumbo shrimp in their shells
	16 mussels, scrubbed and debearded

Nutritional information

518

calories

58.5 g

carbohydrates

27 g

protein

13.5 g

fat

0 mg

sodium

0 mg

cholesterol

Seafood Paella

Name: Seafood Paella
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 large onion, finely chopped; 5 tbsp olive oil; 2 garlic cloves, crushed to a paste or finely chopped; 2 tomatoes, peeled and chopped; 1/2 tsp sugar; salt; 1 tsp pimentón dulce (or sweet paprika); a good pinch of saffron threads; 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole; 2 cups medium-grain Spanish paella rice or risotto rice, such as arborio or carnaroli; 3 cups fish or chicken stock, plus more if needed; 1 cup dry white wine; 12 jumbo shrimp in their shells; 16 mussels, scrubbed and debearded

Features:

Cuisine:

Spanish

30 mins
Serves 4
Easy

Ingredients

1 large onion, finely chopped
5 tbsp olive oil
2 garlic cloves, crushed to a paste or finely chopped
2 tomatoes, peeled and chopped
1/2 tsp sugar
salt
1 tsp pimentón dulce (or sweet paprika)
a good pinch of saffron threads
4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
2 cups medium-grain Spanish paella rice or risotto rice, such as arborio or carnaroli
3 cups fish or chicken stock, plus more if needed
1 cup dry white wine
12 jumbo shrimp in their shells
16 mussels, scrubbed and debearded

How to make Seafood Paella

Heat broth in a large pot. Stir in saffron. Pat fish and shrimp dry with paper towels. Sprinkle with salt and let sit 10 minutes. Use a mortar and pestle to mash parsley, garlic, thyme and 1/8 tsp salt into a paste; stir in paprika. Add water if necessary, to form a paste.
Heat 6 tbsp of oil in 15" paella pan over medium high heat and quickly brown the fish 1-2 minutes. Do not fully cook. Remove to warm platter. Add remaining 2 tbsp of oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Add all reserved fish (but not shrimp). Stir in parsley paste. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.
Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with foil. Let sit 10 minutes. Garnish with lemon wedges and serve with fresh alioli.

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