Easiest-Ever Paella
Ingredients
- ⅓ cup olive oil
- ½ lb large peeled deveined shrimp
- 8 oz squid (bodies), rinsed, patted dry and sliced into rings
- 1 onion, finely chopped
- 1 (14-oz) can fire-roasted diced tomatoes, drained
- 3 cloves garlic, chopped
- 1½ cups Arborio rice
- 3½ cups seafood broth
- 1 (8-oz) bottle clam juice
- 12 littleneck clams, scrubbed
- Parsley and lemon wedges, for serving
Instructions
- Heat oil in deep 12-inch cast- iron skillet, on medium-high until hot but not smoking. Add shrimp, squid and pinch salt and cook, stirring once, until shrimp begin to brown, about 2 minutes. With slotted spoon, transfer seafood to medium bowl.
- Reduce heat to medium Add onion and tomatoes and cook, stirring often for 8 minutes. Add garlic and cook 2 minutes. Add rice and cook, stirring for 2 minutes.
- Add broth and clam juice to skillet and stir to distribute rice evenly in pan. Bring to boil, then boil, without stirring, for 15 minutes. Nestle the clams on top of rice, cover and cook for 8 minutes.
- Add shrimp and squid and cook covered until the clams open and rice is tender, 5 to 8 minutes more. Let rest, covered for at least 5 minutes, then sprinkle with parsley and serve with lemon wedges.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
390
|
390
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 21 | 21 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 935 | 935 |
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