Name: Spanish seafood paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3.5 oz shrimp, peeled and deveined; 2.5 oz mussels, scrubbed and debearded; 3.5 oz cod fillet, cut into 1-inch pieces; 1/4 cup Spanish short-grain rice; 1 tsp extra virgin olive oil; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 2 3/4 tsp tomato paste; 1/2 tsp smoked paprika; a pinch of saffron threads; 3/4 cup reduced-sodium chicken broth; 1/4 tsp salt; 1 1/2 tbsp fresh parsley, chopped; 1 oz lemon, cut into wedges

Nutrition

Per serving

449 calories

Protein: 48g; 42% of calories
Carbs: 46g; 41% of calories
Fat: 9g; 17% of calories

Instructions

Prep 15 min · Cook 30 min

Heat the oil in the skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, tomato paste, smoked paprika, and saffron, and cook for 1 minute until fragrant.
Stir in the rice and salt to coat with the oil. Pour in the broth and bring to a simmer. Reduce heat to low and simmer, uncovered and without stirring, for 15 minutes until the rice is nearly tender and most liquid is absorbed.
Nestle the shrimp, cod, and mussels into the rice. Cover the pan and cook for 5 to 7 minutes until the shrimp are pink and opaque, the cod flakes easily, and the mussels have opened. Discard any mussels that do not open. Done when shrimp opaque and mussels opened, 145°F.
Remove from the heat and let the paella rest, covered, for 5 minutes. Top with parsley and serve with lemon wedges.

Nutrition

Ingredients

Instructions

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