Shellfish Paella
20m prep 35m cook 55m ready
A Spanish shellfish paella made with shrimp and mussels, optionally flavored with chorizo and cooked in fish or shellfish stock. Served with lemon wedges.
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 208 mg
- Iron: 27.1 mg
- Magnesium: 235 mg
- Phosphorus: 1360 mg
- Potassium: 2287 mg
- Zinc: 10.9 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Fish Stock
- lemon wedges
Prepare
- Dice 4 oz Spanish chorizo
- 1 lb large shrimp, peeled and deveined
- 18 mussels, scrubbed and debearded
Let's Cook
-
Step 1.
Prepare Paella Valenciana, omitting the rabbit and rosemary, and using Fish Stock or Shellfish Stock instead of chicken stock. If desired, add (4 ounces Spanish chorizo, diced) along with the onions and tomatoes. After the rice has cooked for 12 minutes, arrange 1 pound large shrimp, peeled and deveined, on top of the rice in a circular pattern. Cook, uncovered, for 10 minutes more. Arrange 18 mussels, scrubbed and debearded, on top of the rice, pressing them down slightly to embed them in the rice, and cook until the mussels open, about 5 minutes. Proceed as directed. Serve garnished with lemon wedges.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.