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Seafood Paella

Seafood Paella

Seafood Paella


Makes 10 servings


1 tablespoon olive oil
4 cloves garlic, minced
4-1/2 cups finely chopped onions
2 cups uncooked long-grain white rice
2 cups clam juice
2 cups dry white wine
3 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/4 cup boiling water
1/2 teaspoon saffron or ground turmeric
1-1/2 cups peeled and diced plum tomatoes
1/2 cup chopped fresh parsley
1 jar (8 ounces) roasted red peppers, drained, thinly sliced and divided
1 pound bay scallops
1-1/2 cups frozen peas, thawed
10 clams, scrubbed
10 mussels, scrubbed
1 cup water
20 large shrimp (1 pound), shelled and deveined


  1. Preheat oven to 375°F. Heat oil in large ovenproof skillet or paella pan over medium-low heat until hot. Add garlic and cook just until garlic sizzles. Add onions and rice; cook and stir 10 minutes or until onions are soft. Stir in clam juice, wine, lemon juice and paprika; mix well.
  2. Combine boiling water and saffron in small bowl; stir until saffron is dissolved. Stir into onion mixture. Stir in tomatoes, parsley and half the red peppers. Bring to a boil over medium heat. Remove from heat; cover. Place on lowest shelf of oven. Bake 1 hour or until all liquid is absorbed. Remove from oven; stir in scallops and peas. Turn oven off; return paella to oven.
  3. In Dutch oven, steam clams and mussels 4 to 6 minutes in 1 cup water, removing each as shell opens. (Discard any unopened clams or mussels.) Steam shrimp 2 to 3 minutes just until shrimp turn pink and opaque. Remove paella from oven and arrange clams, mussels and shrimp on top. Garnish with remaining red pepper.

Nutritional Information

Sodium 281 mg
Protein 27 g
Fiber 3 g
Carbohydrate 46 g
Cholesterol 98 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 9 %
Calories 357

Dietary Exchange

Meat 2
Vegetable 2-1/2
Starch 2-1/2

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