Paella is the most emblematic dish of Spain. This version with seasonal vegetables and fresh seafood preserves socarrat and saffron with a balanced nutritional profile and low in saturated fat.
Mediterranean
Vegetable and Seafood Paella
Healthy vegetable and seafood paella with bomb rice, saffron and shrimp. Authentic Mediterranean recipe, low in fat.
- Spain
- MAIN COURSES
- High protein
- Low fat
- High fiber
- Low sugar
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 28 g
- Fiber 4 g
- Carbohydrates 55 g
- Fat 9 g
- Sodium 580 mg
Story behind the dish
Preparation
Vegetable and Seafood Paella is a preparation from Spain with medium difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 320 g of bomb rice.
- Have ready: 400 g of fresh shrimp.
- Have ready: 200 g of clams.
- Have ready: 150 g of squid in rings.
- Have ready: 1 red and 1 green pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat the broth separately and dissolve the saffron in a little broth…
Heat the broth separately and dissolve the saffron in a little hot broth. Booking. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
In the paella pan
In the paella pan, heat the oil and fry the squid until golden. Remove and reserve. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
in the same oil
In the same oil, sauté the chopped onion and peppers for 8 minutes. Add garlic and paprika; cook 1 more minute. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the grated tomato and sauté for 5 minutes until you get a soft sauce…
Add the grated tomato and sauté for 5 minutes until you obtain a concentrated sauce. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the rice and sauté it for 2 minutes.
Add the rice and fry it for 2 minutes. Pour in the saffron broth, green beans and reserved squid. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Place shrimp and clams on top
Place shrimp and clams on top. Cook over high heat for 5 minutes, then gently for 15 minutes without stirring. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Increase the heat for 2 minutes for the socarrat
Increase the heat for 2 minutes for the socarrat. Rest covered for 5 minutes. Serve with lemon wedges. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Chef's tips
- Socarrat (toasted bottom rice) is obtained by raising the heat during the last minute of cooking.
- Respect the time without stirring: in rice and stews it marks the final texture.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.