Paella de Marisco
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 60 min · Shellfish · pescatarian, gluten-free, high-protein
468 cal
30g protein
60g carbs
12g fat
per serving · estimated
Ingredients
- 2 cups (14 oz) bomba paella rice
- 5 oz raw shrimp
- 5 oz mussels
- 7 oz cleaned squid
- 2 1/2 oz canned grated tomato
- 1 pinch saffron threads
- 1/2 tsp sweet pimenton
- 2 cups fish stock
- 2 garlic cloves
- 1/4 cup olive oil
- 1 tsp fine salt
Method (tap to check — screen stays awake)
- Sear the shrimp briefly in olive oil in a paella pan and set aside; fry the sliced squid 3 minutes.
- Add the garlic, tomato, and pimenton and cook 3 minutes into a sofrito.
- Pour in the hot stock steeped with saffron, season, and simmer 5 minutes.
- Scatter in the rice evenly and do not stir.
- Cook 15 minutes, then nestle in the mussels and shrimp and cook 5 more minutes until the mussels open and the rice is tender.
- Rest 5 minutes off the heat before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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