- Level: Intermediate
- Total: 1 hr 35 min
- Active: 55 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 455
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 143 mg
- Sodium
- 1021 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 55 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 455
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 143 mg
- Sodium
- 1021 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Combine the saffron and lemon juice in a small bowl and crush the threads with the back of a spoon until the mixture turns bright yellow. Let sit for 5 minutes.
- Toss the shrimp with 1 teaspoon of the smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
- Heat the olive oil in a Dutch oven over medium-high heat. When hot, add the roasted peppers, onion, parsley and bay leaf. Saute until the onion is translucent, 5 to 8 minutes. Add the garlic, cumin and the remaining 1 teaspoon smoked paprika; saute until fragrant, 30 seconds. Add the rice and toast until slightly browned, 2 to 3 minutes.
- Pour in the wine, scrapping up any browned bits from the bottom of the pan. Cook, stirring, until the wine is fully absorbed. Pour in the tomatoes, stock, saffron mixture, 1 teaspoon salt and 1/2 teaspoon pepper; stir until combined. Bring to a simmer, then nestle the clams into the rice. Cover and let simmer for 5 minutes. Add the mussels, shrimp and lobster. Cover and transfer to the oven for 25 to 30 minutes, until the clams and mussels are opened.
- Place the pot back on the stovetop over medium-high heat. Add the peas. Cook until the bottom of the rice forms a crust, about 5 minutes. Serve the paella with lemon wedges.
