🦐 Seafood Paella

Name: Seafood Paella
Total time: 55 min
Yield: 4
Cuisine: Spain · Valencia
Ingredients: 320 g short-grain rice (such as bomba); 250 g raw shrimp; 300 g mussels, cleaned; 250 g clams, cleaned; 200 g squid, cut into rings; 1 pinch saffron; 1 l fish stock; 1 tomato, grated; 2 cloves garlic, chopped; 3 tbsp olive oil, salt

Origin: Spain · Valencia

508kcal

per serving · 350 g

145kcal

per 100 g

28 gProtein8 g / 100 g

14 gFat4 g / 100 g

66 gCarbs19 g / 100 g

Paella de mariscos is the all-seafood version of Spain's famous rice dish: short-grain rice cooked in fish stock with saffron, then topped with shrimp, mussels, clams and squid. The rice turns golden and briny, soaking up the flavour of the shellfish, and forms a toasted crust on the bottom of the pan. It is served straight from the pan, often with lemon wedges.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, mussels, clams, squid, fish stock

Not veganbecause of: shrimp, mussels, clams, squid, fish stock

Not keto19 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish ⚠ Molluscs

What it is made of

riceshrimpmusselsclamssquidsaffronfish stock

Recipe

4 servings55 min

Ingredients

320 g short-grain rice (such as bomba)
250 g raw shrimp
300 g mussels, cleaned
250 g clams, cleaned
200 g squid, cut into rings
1 pinch saffron
1 l fish stock
1 tomato, grated
2 cloves garlic, chopped
3 tbsp olive oil, salt

Method

Heat the oil in a paella pan and sear the squid for 2 minutes; add the garlic and grated tomato and cook for 5 minutes.
Pour in the hot fish stock with the saffron, season with salt and bring to a boil.
Scatter the rice evenly and simmer for 10 minutes without stirring.
Arrange the shrimp, mussels and clams on top, pressing them in slightly.
Cook for 8–10 minutes until the liquid is absorbed and the shells open, then rest for 5 minutes before serving.

How to make it lighter

Seafood is lean, so most calories come from rice and oil; keep the oil to 2 tbsp (≈ 240 kcal) per pan.
Fill half the plate with salad or grilled vegetables.
A portion of about 300 g fits most calorie budgets better than a heaped plate.

History

Paella comes from the rice-growing area around the Albufera lagoon near Valencia, where farm workers cooked rice in a wide, shallow pan over an open fire; the word 'paella' is Valencian for that pan. Seafood versions became common along the Mediterranean coast, where fish stock replaced the meat of the inland original.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →