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Seafood Paella
One of Spain's greatest exports.
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Course:
Main Dish
Cuisine:
Spanish
Keyword:
Paella, Rice, Seafood
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
People
Calories:
1499
kcal
Equipment
Frying Pan (High Sided)
Cook Mode
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Ingredients
Metric
Imperial
175
g
king prawns
raw
150
g
mussels
Whelks etc.
150
g
squid rings
raw
900
ml
fish stock
250
g
Paella rice
1 1/2
tbsp
extra-virgin olive oil
1
large
onion
3
cloves
garlic
1
bunch
parsley
chop
1
pinch
saffron
1
tsp
paprika
285
g
roasted peppers
drain/rinse/slice
227
g
chopped tomatoes
1
whole
lemon
wedged
Instructions
Pour the fish stock into a large pan over a medium heat and bring to the boil. Add the saffron and put to one side for now.
In a large frying pan (with high sides) heat the olive oil over a medium heat ,
Finely chop the onion and add to the frying pan and fry until soft and golden. About 5 minutes.
Peel and crush the garlic cloves and add to the pan together with the tinned tomatoes, stalks of the parsley and paprika. Fry for a couple of minutes.
Add the paella rice and stir well.
Season well with salt and pepper.
Pour the fish stock over the mix and bring back to the boil.
When boiling, reduce to a simmer and leave alone for the rice to cook. for 10 minutes. Do not str.
Slice the roasted peppers and add to the pan.
Give the pan a jiggle to mix things up and leave to cook for a further 5 minutes.
Whilst still simmering, I add a handful of frozen peas to bring a bit of colour.
Scatter the raw king prawns, mussels and squid rings and cook for a final 5 minutes.
Finally. take the pan off the heat, cover with foil or a lid and let the paella relax for a few minutes.
Serve with the chopped flat leaf parsley leaves and lemon wedges.
Nutrition
Calories:
1499
kcal
|
Carbohydrates:
248
g
|
Protein:
53
g
|
Fat:
32
g
|
Saturated Fat:
5
g
|
Cholesterol:
21
mg
|
Sodium:
7361
mg
|
Potassium:
2772
mg
|
Fiber:
14
g
|
Sugar:
14
g
|
Vitamin A:
7805
IU
|
Vitamin C:
249
mg
|
Calcium:
677
mg
|
Iron:
16
mg