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Spanish Paella with Seafood

Prep Time:

40 min

Cook Time:

​

Serves:

​

Level:

Advanced

Ingredients

  • 1 cup brown rice

  • 1/2 tsp saffron threads (soaked in 2 tbsp warm water)

  • 1/2 lb shrimp, peeled and deveined

  • 1/2 lb mussels, cleaned

  • 1/2 lb clams, cleaned

  • 1 medium onion, finely chopped

  • 1 red bell pepper, diced

  • 1/2 cup green peas

  • 2 medium tomatoes, diced

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • 3 cups low-sodium chicken or seafood broth

  • 1 tsp smoked paprika

  • 1/2 tsp ground black pepper

  • Fresh parsley (for garnish)

  • Lemon wedges (for serving)

Preparation

1. Prepare the base:

  • Heat 1 tbsp olive oil in a large, shallow skillet or paella pan over medium heat.

  • Add the onion, garlic, and bell pepper, sautéing until softened (about 5 minutes).

  • Stir in the tomatoes and cook for 2-3 minutes until slightly reduced.

2. Toast the rice:

  • Add the brown rice to the skillet and stir to coat with the vegetable mixture.

  • Stir in the smoked paprika and saffron water.

3. Cook the rice:

  • Pour in the low-sodium broth, bring to a boil, then reduce to a simmer.

  • Cover and let cook for 25-30 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.

4. Add the seafood:

  • Arrange the shrimp, mussels, and clams on top of the rice.

  • Cover and cook for an additional 10 minutes until the shrimp are pink and opaque and the shellfish have opened (discard any that don’t open).

5. Add vegetables and finish:

  • Stir in the peas and cook for another 2 minutes to heat through.

  • Drizzle with the remaining olive oil for added richness.

6. Garnish and serve:

  • Sprinkle with fresh parsley and serve with lemon wedges on the side for an added citrus kick.

Nutrition Facts in Servings

Pink Gradient

254

Calories

Pink Gradient

2

Carbs

Pink Gradient

3

Protein

Pink Gradient

1

Fat

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