Photo: Lily Banse
Seafood Paella
12 ingredients
Serves 4.
openrecipes
This version of the classic Spanish rice dish known as paella is prepared with a variety of seafood. Saffron imparts a golden hue to the rice.
Estimated Nutrition (whole recipe, rough)
938
Calories
86g
Protein
32g
Fat
73g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups chicken broth or fish stock
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, sliced
- 1 cup paella or Arborio rice
- 1/2 tsp. saffron threads
- 1 1/2 tsp. salt
- 2 roasted red bell peppers, cut into wide strips
- 18 mussels and/or small clams, scrubbed and debearded if necessary
- 3/4 lb. shrimp, peeled and deveined
- 5 oz. bay scallops
- 1 cup frozen peas, thawed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes