Seafood Paella with Artichokes

Transport your taste buds to the sunny coasts of Spain with this stunning Seafood Paella with Artichokes. This one-pan masterpiece harmonizes briny shrimp, tender squid, and sweet mussels with the earthiness of saffron-infused rice and tangy frozen artichoke hearts. The dish is elevated by smoky paprika, a medley of aromatic vegetables, and a burst of vibrant green peas for color and texture. Perfect for entertaining or a special weeknight dinner, this paella recipe is cooked to perfection in a traditional shallow pan, where the rice develops a golden, crispy crust known as socarrat. Finished with fresh parsley and a squeeze of citrusy lemon, this recipe delivers bold Mediterranean flavors and an impressive presentation. From its blend of seafood to its artichoke twist, it's a paella that celebrates both tradition and creativity.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium red bell pepper, diced
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 0.5 teaspoon saffron threads
• 2 large tomatoes, grated or crushed
• 2 cups short-grain Spanish rice (e.g., Bomba or Arborio)
• 4 cups chicken or seafood stock, warmed
• 1 cup frozen artichoke hearts, thawed
• 12 large shrimp, peeled and deveined
• 12 mussels, scrubbed and debearded
• 1 cup squid, cleaned and cut into rings
• 0.5 cup frozen peas
• 2 tablespoons flat-leaf parsley, chopped
• 4 lemon wedges, for serving
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large, shallow skillet or paella pan over medium heat.

Step 2

Add the chopped onion and diced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic, smoked paprika, and saffron threads. Cook for 1 minute until fragrant.

Step 4

Add the grated tomatoes to the pan and cook for another 3-4 minutes, allowing the mixture to thicken slightly.

Step 5

Stir in the rice, ensuring it is evenly coated with the tomato mixture. Cook for another 2 minutes.

Step 6

Pour in the warmed stock and season with salt and black pepper. Stir gently to distribute the rice, then bring the mixture to a boil.

Step 7

Reduce the heat to medium-low and scatter the artichoke hearts across the pan. Simmer without stirring for 15 minutes.

Step 8

Evenly distribute the shrimp, mussels, and squid over the rice. Gently press them into the liquid. Continue simmering for 10-12 minutes, or until the seafood is cooked through and the mussels have opened.

Step 9

Sprinkle the frozen peas over the top and cook for an additional 2-3 minutes. If needed, add a splash of stock or water to prevent the rice from drying out.

Step 10

Remove the pan from the heat, cover it with a clean kitchen towel, and let it rest for 5 minutes.

Step 11

Garnish with chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(4738.2g)

Amount per serving	% Daily Value*
Calories	5310.7

Total Fat 109.8g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 3053.8mg	0%
Sodium 11421.2mg	0%
Total Carbohydrate 503.5g	0%
Dietary Fiber 37.4g	0%
Total Sugars 35.0g
Protein 585.6g	0%

Vitamin D 912.0IU	0%
Calcium 2070.7mg	0%
Iron 57.0mg	0%
Potassium 10351.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.5%

Protein: 43.8%

Carbs: 37.7%