Otherchewoutloud5.0
Easy Seafood Paella
You can have this Easy Seafood Paella on the table in much less time than with traditional methods, as we remove the extra steps of mortar/pestle paste-making. No need for a paella pan here. An extra-large pan or skillet will work.
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- skillet
- pan
📝 Preparation Steps
1
Warm Broth and Clam Juice
clam juice (bottled, found in grocery stores)2 cups
2
In a pot, heat up 4 cups of chicken broth and the clam juice. Cover and keep warm. Thoroughly dry the fish and shrimp with paper towels, keeping them separate. Sprinkle both with a layer of kosher salt and black pepper. Set aside and continue with recipe.
clam juice (bottled, found in grocery stores)2 cupskosher salt
3
Cook In A Skillet
4
In an extra large heavy skillet/pan (or cast iron pan, but NOT non-stick,) heat up the salted butter on high heat. Add the onions and garlic, cooking and stirring for ⏱️ 1 minute.
salted butter4 tablespoonsmedium onion (chopped)1fresh garlic (minced)8 cloves
5
Cover and Cook
6
Add the cilantro, basil, and scallions, stirring for ⏱️ 1 min. Add smoked paprika, cayenne (if using), and tomatoes, stirring to combine well. Cover and let cook ⏱️ 3-4 minutes until tomatoes become soft.
smoked paprika (see notes)3 teaspoons
7
Add Broth
8
Pour in the hot broth/clam juice mixture. Bring to a boil. Add salt and pepper to taste - use more rather than less, as the rice will absorb it all.
clam juice (bottled, found in grocery stores)2 cups
9
Sprinkle Rice
10
Sprinkle rice over the pan. Boil for ⏱️ 3 minutes uncovered, stirring occasionally. Smooth out the rice.
11
Add Fish
12
Add fish evenly over the rice. If needed, press down so that the fish is mostly submerged in liquid. Do not stir at all from here on out.
13
Cook Uncovered
14
Lower heat to a low boil and cook uncovered until most of the liquid is absorbed, but there is still enough to continue cooking, ⏱️ 10 minutes - add up to 1/4 cup extra broth if it's too dry.
15
Add Shellfish
16
Add all of the shellfish evenly over the top, placing shells so that they will open face up. Cook over low boil uncovered for ⏱️ 15 minutes, until rice is tender and shrimp is opaque. Turn shrimp over once halfway through cooking to ensure it cooks through.
17
Serve
18
Turn heat off and immediately cover with a domed lid or foil and let sit for ⏱️ 10 minutes. Discard any unopened shellfish. Serve immediately with wedges of lemon, lime, or cilantro as desired.
Nutrition Facts
calories
355 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
885 mg
protein Content
20 g
trans Fat Content
0.2 g
cholesterol Content
66 mg
carbohydrate Content
51 g
saturated Fat Content
4 g
unsaturated Fat Content
3 g
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