Healthy Paella Recipe

An overhead shot of seafood paella with a wooden spoon scooped.

5 from 2 votes

This delicious healthy paella recipe is packed with nutritious vegetables and lean protein. Made with saffron-infused rice, this classic Spanish dish is both satisfying and nutritious.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: Spanish

Diet: Low Calorie, Low Fat

Servings:

Calories: 334kcal

Author: Clara

Equipment

1 Paella pan (Stainless steel pan works)

Ingredients

Salmorreta

1 tablespoon Olive Oil
2 cloves Garlic
½ Yellow Onion
1 Roma Tomato
1 Jalapeno

Shrimp Shell Stock

Shrimp Heads and Stock
1 clove Garlic (Smashed)
½ Yellow Onion
3 sprigs Parsley
½ teaspoon Black Peppercorn
4 cups Water

Seafood and Rice

4 oz Shrimp
6 oz Scallop
3 oz Clam
¾ cups Paella Rice

Instructions

Make the shrimp shell stock – Start by peeling the shells off the shrimp and placing them in a large pot. Cover the shells with water and add in a quartered onion, minced garlic, peppercorns, and a few sprigs of parsley. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes. Strain the stock and discard the solids.
Make the Salmorreta – Mince the onion, garlic, jalapeno, and tomato into small pieces. In the paella pan, add the olive oil, then add in the onion. Cook for about 2-3 minutes, or until the onions begin to wilt. Add in the garlic and cook for about a minute, then add in the peppers and tomatoes. Stir everything together until the vegetables begin to soften and cook down.
Toast the rice –. Pour in the rice and stir until coated in the oil mixture. Toast the rice for 2-3 minutes until slightly golden.
Add the shrimp shell stock – Pour in the shrimp shell stock and saffron threads, and bring to a boil. Reduce heat to a simmer and let it cook for 10-15 minutes until the rice is almost fully cooked. Sprinkle generously with salt.
Add the seafood – Add in the shrimp, scallops, and clams, arranging them on top of the rice. Cover the pan with a lid and let it cook for another 5-7 minutes until the seafood is fully cooked and the rice is tender. Add salt and pepper to taste.

Notes

Substitutions and Variations

Risotto rice – If you cannot find paella rice, risotto rice would also work. If you only have normal rice, opt to make scallop fried rice instead.

Broth options – You can make your own paella stock, buy premade paella stock, or just use chicken broth.

Expert Tips

Don’t move the paella – While it may be tempting to stir the paella when cooking, let the paella sit and cook by itself to ensure even cooking.

Watch for the shellfish top open– If you are cooking with shellfish such as mussels and clams, be sure to watch out for the shells to fully open to indicate that the shellfish is fully cooked. When clams and mussels don’t open, it’s likely a sign that they have gone bad and should be disposed of.

Nutrition