Directions:
- Peel the shrimp and set the tails aside. Put the heads and shells into a large pan of water and simmer for 10 minutes. Remove from the heat and strain the liquid into a bowl.
- Remove the beards from the mussels then scrub under cold running water.
- Discard any shellfish with broken shells or which don’t shut when sharply tapped.
- Put the shellfish in a saucepan or frying pan, add 1/4 cup water, cover and cook over a high heat for 3-6 minutes, until the shells have opened. Lift out with a slotted spoon, discarding any that remain closed. Reserve the cooking liquid.
- Shell the mussels, reserving a few in shells for the garnish. Strain the cooking liquid through a muslin-lined sieve into the shrimp stock. You need 7 cups, so make up with water, if necessary. Pour the stock into a saucepan and heat gently, but don’t allow to boil.
- Preheat the oven to 350°F Cover the base of a paella pan (or large, heavy frying pan with a metal handle) with oil.
- Add the onion and garlic and cook over a medium heat, stirring occasionally, for 7 minutes until lightly browned.
- Add the tomato and cook, stirring, for a few minutes.
- Reserve a few shrimp for the garnish and add the remainder to the pan with the squid and rice.
- Cook, stirring constantly, until the squid is opaque. Add the shelled mussels, season with salt and pour in the stock.
- Gently shake to ensure the liquid is evenly distributed.
- Pound the parsley with the saffron, then stir in 2 tbsp water and add to the pan. Crumble in the stock cubes and gently stir with a wooden spoon. Add the peas and cook for a few minutes.
- Garnish with red pepper, the reserved shrimp and mussels in the shell. Transfer to the oven and bake for 25 minutes.
- Serve with lemon wedges hung over the side of the pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 651.52 Kcal (2728 kJ) | ||
| Calories from fat | 294.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.71g | 50% | |
|---|---|---|---|
| Cholesterol | 58.48mg | 19% | |
| Sodium | 1120.04mg | 47% | |
| Potassium | 696.11mg | 15% | |
| Total Carbs | 64.77g | 22% | |
| Sugars | 2.94g | 12% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 24.36g | 49% | |
| Vitamin C | 36.7mg | 61% | |
| Iron | 6.4mg | 36% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 211.8 Kcal (887 kJ) | ||
| Calories from fat | 95.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 50% | |
|---|---|---|---|
| Cholesterol | 19.01mg | 19% | |
| Sodium | 364.12mg | 47% | |
| Potassium | 226.3mg | 15% | |
| Total Carbs | 21.06g | 22% | |
| Sugars | 0.95g | 12% | |
| Dietary Fiber | 1.34g | 16% | |
| Protein | 7.92g | 49% | |
| Vitamin C | 11.9mg | 61% | |
| Iron | 2.1mg | 36% | |
| Calcium | 22.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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