Paella de Marisco | Seafood Paella

Name: Paella de Marisco | Seafood Paella
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: Spanish, European, Mediterranean
Ingredients: 6 cups seafood broth; 1 tsp saffron; 1 1/2 lb firm-fleshed fish, cut in bite-sized pieces; 12 shrimp, raw, whole; 1 lb sea scallops, raw, large; 12 mussels, optional; 12 clams, optional; 1/8 tsp sea salt; 2 tbsp parsley, minced; 8 cloves garlic, minced; 1 tbsp fresh thyme; 2 tsp sweet smoked paprika; 8 tbsp olive oil; 1 medium onion, finely diced; 6 scallions, finely chopped; 1 red bell pepper, finely diced; 1 large tomato, grated; 20 oz Bomba paella rice; Lemon wedges

6 steps

Prep:1hCook:35min

Paella de Marisco is a summer favorite in Spain and all year round in Texas with its hot summer and warm winter. It is not considered a traditional paella but is loved for its colorful presentation and delicious seafood flavor. In Texas, we prefer fresh local seafood from the Gulf of Mexico — Red Snapper, Brown or White shrimp, etc. Giant frozen sea scallops are my personal favorite in this dish. 15” paella for 6-8 portions | 6 cups stock + 2.5 cups Bomba 18” paella for 10-12 portions | 8 cups stock + 1.9 cups Bomba

Updated at: Thu, 17 Aug 2023 09:02:43 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories532 kcal (27%)

Total Fat19.1 g (27%)

Carbs63.1 g (24%)

Sugars2.7 g (3%)

Protein30.5 g (61%)

Sodium1095.2 mg (55%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Heat seafood broth in a large pot. Stir in saffron. Pat fish and shrimp dry with paper towels. Sprinkle with salt and let sit for 10 minutes.

Step 2

Use a mortar and pestle to mash parsley, garlic, thyme, and 1/8 tsp salt into a paste; stir in the paprika. Add water if necessary to make a paste.

Step 3

Heat olive oil in a 15” paella pan over medium-high heat. Add onion, scallions, and bell pepper to the paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes.

Step 4

Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring the rice occasionally.

Step 5

Stir in the aromatic paste. Refrain from stirring after this point. Lower the heat, and continue to simmer until the rice is no longer soupy but enough liquid remains to continue cooking for about 10 min. Add extra liquid if necessary.

Step 6

Arrange seafood over the rice. If using mussels and clams, place them, so they open facing up. Cook, covered, for 15-20 minutes until the rice is almost done. Remove the pan from or turn off the heat and let sit for 10 minutes, covered. Garnish with lemon wedges and pickles of your choice and serve.