One Pot Seafood Paella
One Pot Seafood Paella
A traditional Spanish rice dish bursting with rich flavors of the sea, including fresh shrimp, mussels, and clams, perfectly complemented by saffron-infused rice.
Nutrition
Calories: 450cal
Carbohydrate: 60g
Protein: 30g
Fat: 12g
Cholesterol: – -mg
Sodium: 800mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 1/4 teaspoon saffron threads
- 2 1/2 cups chicken broth
- 1 cup diced tomatoes
- 1 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned
- 1/2 pound clams, cleaned
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped parsley
- Lemon wedges for serving
Instructions
- Heat olive oil in a large pan over medium heat. Add chopped onion and red bell pepper, cooking until softened, about 5 minutes.
- Add minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Stir in the Arborio rice and saffron threads, ensuring the rice is well-coated with oil and vegetables.
- Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to low and let simmer for 10 minutes without stirring.
- Arrange shrimp, mussels, and clams over the rice. Sprinkle with paprika, salt, and pepper.
- Cover the pan and cook for 15-20 minutes, or until the shellfish have opened and the shrimp are pink and opaque. Discard any that do not open.
- Sprinkle with chopped parsley and serve with lemon wedges on the side for added zest.
- For a crispy bottom (socarrat), increase the heat to medium-high for the last 2-3 minutes, but keep a close watch to prevent burning.