High-Protein Shellfish Paella

Name: High-Protein Shellfish Paella
Cuisine: European, Mediterranean, Spanish
Ingredients: 8 cups shellfish stock; 0.4 g (large pinch) saffron; 80 ml extra virgin olive oil (reduced from original); 2 dried ñora peppers; 2 tomatoes; 300 g squid, cleaned and roughly chopped; 8 garlic cloves, finely chopped; 1 tsp sweet smoked paprika; 350 g Spanish paella rice (reduced from original); 200 g cauliflower, processed into rice-sized pieces; 250 g clams, cleaned; 500 g prawns or shrimp, heads and shells removed; 500 g langoustines; 1 red bell pepper, diced; 100 g frozen green peas; 150 g artichoke hearts, quartered; Salt, to taste; 2 Tbsp fresh parsley, chopped (for serving); 1 lemon, cut into wedges (for serving)

9 steps

Updated at: Fri, 18 Apr 2025 08:50:36 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories726.5 kcal (36%)

Total Fat25.8 g (37%)

Carbs90.8 g (35%)

Sugars5.2 g (6%)

Protein34.4 g (69%)

Sodium1532.6 mg (77%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 cupsshellfish stock

0.4gsaffron

80mlextra virgin olive oil

reduced from original

2dried ñora peppers

2tomatoes

300gsquid

cleaned and roughly chopped

8garlic cloves

finely chopped

1 tspsweet smoked paprika

350gpaella rice

Spanish, reduced from original

200gcauliflower

processed into rice-sized pieces

250gclams

cleaned

500gprawns

or shrimp, heads and shells removed

500glangoustines

1red bell pepper

diced

100gfrozen green peas

150gartichoke hearts

quartered

salt

to taste

2 Tbspfresh parsley

chopped, for serving

1lemon

cut into wedges, for serving

Instructions

Step 1

Heat the shellfish stock in a saucepan over low heat and crumble in the saffron. Keep warm over the lowest setting.

Step 2

Heat the olive oil in a paella pan and fry the ñora peppers over low heat for 2 minutes. Remove the peppers from the oil and blend to a paste with the tomatoes using a blender or food processor; set aside.

Step 3

Increase the heat to high, add the squid to the pan and sauté for about 7 minutes, or until golden in color. Season with salt.

Step 4

Add the garlic and diced bell pepper, sautéing for 2 minutes until slightly softened.

Step 5

Add the paprika and the tomato-pepper paste. Cook for about 2 minutes until the oil starts to separate from the tomato paste.

Step 6

Add the rice and cauliflower rice, stirring for a couple of minutes to ensure all grains are coated with oil.

Step 7

Add the hot stock to the pan and stir to distribute the rice evenly. Taste and adjust the seasoning. Cook over high heat for 8 minutes, then over medium heat for 3 minutes, without stirring.

Step 8

Add the clams, prawns, langoustines, green peas, and artichoke hearts, gently folding them through the rice and shaking the pan to flatten the paella. Cook for a further 4 minutes, without stirring.

Step 9

Remove from heat and let it rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.