Classic Spanish Seafood Paella

1. 1

   Heat olive oil in a large skillet or paella pan over high heat.

2. 2

   Cook and stir the onion, tomato, salt, and smoked paprika in the hot oil until softened, about 3 minutes.

3. 3

   Add romano beans, butter beans, and rice; cook and stir until the rice is coated with oil, 2 to 3 minutes.

4. 4

   Arrange the shrimp, mussels, and clams on top of the rice mixture.

5. 5

   Pour in the white wine and seafood stock; sprinkle in the saffron threads and rosemary.

6. 6

   Bring the mixture to a simmer.

7. 7

   Turn the shellfish and continue cooking until the clams and mussels have opened and the shrimp are pink and cooked through, about 5 minutes.

8. 8

   Remove the clams, mussels, and shrimp and set them aside.

9. 9

   Stir the peas into the paella; simmer, uncovered, until the rice is tender and has absorbed the liquid, 20 to 25 minutes.

10. 10

    Stir in the squid, and return the clams, mussels, and shrimp to the pan.

11. 11

    Cook until the squid is opaque and cooked through, 2 to 3 more minutes.

12. 12

    Serve with lemon wedges and chopped parsley.

• Calories 831.12 kcal High
• Protein 58.63 g Good Source
• Carbs 86.17 g Moderate
• Total Fat 18.44 g High
• Saturated Fat 2.62 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 504.98 mg High
• Sodium 1485.45 mg High
• Fiber 11.5 g Good Source
• Sugar 7.29 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 328.87 mg Good Source
• Iron 12.41 mg Good Source
• Potassium 883.48 mg Moderate
• Vitamin A 64.55 mcg_rae Low Source
• Vitamin C 59.08 mg Good Source
• Vitamin D 0.68 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Tomatoes 🍅
• Onions 🧅
• Alcohol 🚫🍷