Project Description

PAELLA WITH SEAFOOD

Seafood paella is one of the most popular recipes in Spanish cuisine.

DISH

Paella

KITCHEN

Spanish

DIFFICULTY

Medium

NUTRITIONAL VALUES / 400 g PORTION

540
Calories

20g
Fat

68g
Carbohydrates

17g
Protein

There are several types of paella, each with different ingredients: chicken, vegetables or seafood
, the one presented today by us.

Detailed recipe

There are several types of paella, each one with different ingredients: chicken, vegetables or seafood. The recipe proposed by us today, is complete regarding the ingredients that make it really tasty and appetizing; it is a very nutritious dish, that can be cooked all year for special event or for a lunch with family or friends.

INFORMATIONS
  • Kitchen: Spanish

  • Preparation: 30 min

  • Cooking time: 30 min

  • Total time: 60 min

  • Calories: 540

  • Fat: 20g

  • Carbohydrates : 68g

  • Protein: 20g

INGREDIENTS FOR 2 – 3 PORTIONS
  • 250gr. round rice
  • 250gr. shrimps
  • 200gr. mussels
  • 100gr. cuttlefish
  • 100gr. squid rings
  • 150gr. grated carrots
  • 1 onion
  • 3 garlic cloves

  • 1 green pepper
  • 1 red pepper
  • 100gr. peas
  • 4 spoons extravirgin olive oil
  • saffron or turmeric
DIRECTIONS
  • Start by preparing the seafood that you will use. Clean the mussels from impurities using a brush and bol in 150 ml of water until they open. Take the mussels out on o plate and keep the water used for boiling. Peel the shrimps and put them on a plate. Boil in 500 ml of water the head and cover of the shrimps. After 15 min separate the water from the shrimps’ head and covers boiled.
  • Now we need a “paellera” or a pan with a thick ground and large diameter, put the olive oil, add the thin chopped onion and garlic. Once the onion turns translucent, add the chopped peppers, grated carrots, the thin chopped cuttlefish and cook at low heat for 5-6 min.
  • Add the rice and fry and after 2-3 min add the hot soup from the shrimps and the one from the mussels, approx.. 750 ml.
  • Add the squid rings and the peas and let boil at medium heat. Add saffron or turmeric for color and season to taste. After 15 min we add the peeled shrimps and reduce the heat to minimum. When the rice is cooked, we add the mussels and let the pan covered for 5 min, with the fire off.

    Enjoy!

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