Authentic Seafood Paella

Authentic Seafood Paella

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"Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining."
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55 m servings 784 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 784 kcal
  • 39%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 73.5g
  • 24%
  • Protein:
  • 53 g
  • 106%
  • Cholesterol:
  • 301 mg
  • 100%
  • Sodium:
  • 980 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
  2. Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
  3. Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.


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Great recipe needs a little more salt and pepper - needs more rice - should be 2 cups not 1/2 cup; but GREAT RECIPE!

This is a nice scaled down version. There is no green pepper in the sofrito to start with and this is key.I think it needs more tomato and garlic.I use Spanish Bomba Rice and lobster stock as we...

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