Shrimp Seafood Paella

Shrimp Seafood Paella is an abundance of flavour ready in a short time. The recipe includes wonderful seafood such as squid, clams and shrimp. I also like to include octopus and chorizo and swap the clams for mussels depending on what’s available. Serve as a main dish with a glass of chilled wine. This recipe is produced somewhat differently from other paellas as you add the liquid to rice in one go and not spend time stirring a ladle at a time. I find this recipe to be easier to produce and very tasty. Hope you do to.

Shrimp Seafood Paella

An amazing dish full of colour, texture and flavours. This dish is easy o produce and looks so impressive when in fact even I can do it.

4.66 from 121 votes

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Course: Main Dish

Cuisine: Spanish

Keyword: Chorizo, Clams, Mussels, Octopus, Rice, Seafood, Shrimp, Squid, Stock

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 People

Calories: 450kcal

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Ingredients

 

MetricImperial

• 1 cup Arborio rice
• ½ lbs clams washed
• 1 lbs shrimp prawn/devein/peel
• 9 oz squid rings
• 2 cloves garlic peel/mince
• ½ pinch saffron
• 1 tbsp tomato puree paste
• 1 tsp smoked paprika
• 2 cups water
• 2 cup fish stock or chicken stock
• 3½ oz peas frozen
• 3½ oz carrots diced
• ¼ cup olive oil
• salt to taste
• ground pepper to taste

Instructions

• Season the shrimp with salt and pepper.
  1 lbs shrimp, salt, ground pepper
• Place a large frying pan over a high heat and add the oil. Once the oil is hot, add the Arborio rice to the pan and stir to coat in the oil and shrimp juice. Cook for about 2 minutes until the rice turns cloudy/opaque.
  1 cup Arborio rice, ¼ cup olive oil
• Add the tomato puree/paste, garlic, paprika and saffron and stir well to fully combine. Continue to cook until the rice is almost fizzing and toasting, normally only about 1 minute.
  2 cloves garlic, 1 tbsp tomato puree, 1 tsp smoked paprika, ½ pinch saffron
• Add the vegetable stock and water and gently stir bringing the contents to a boil.
  2 cups water, 2 cup fish stock
• Continue to boil until about half of the liquid has been absorbed by the rice about 10 – 12 minutes.
• Reduce the heat so the liquid just simmers.
• Add the clams and squid rings, frozen peas and carrots and stir to mix. Cover with a lid to simmer for about 6 – 8 or until the rice has a little bite. squid rings
  ½ lbs clams
• Finally add the shrimp on top or the rice and cover with a lid again. Simmer until the shrimp are cooked, the clams have opened (discard any that haven’t) and the rice is perfect. Normally only a couple of minutes.
  9 oz squid rings, 3½ oz peas, 3½ oz carrots

Nutrition

Calories: 450kcal | Carbohydrates: 47g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 185mg | Sodium: 573mg | Potassium: 609mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6797IU | Vitamin C: 5mg | Calcium: 137mg | Iron: 4mg