Spanish Paella

Recipe from Ana Fernandez, Manager, Customer Specific Marketing, Kellogg Company.

Spanish Paella

Celebrate Columbus Day and set sail for a new world of healthy eating with this Spanish paella recipe. Mix in seafood, sausage and your favorite vegetables for a real treat. Queen Isabella knew when the time was right and so will you!


  • 1 pound seafood * (choose from firm, mild fish cut into 1"–2" pieces; medium-size shrimp, peeled; scallops; crabmeat; mussels or small clams, de-bearded and scrubbed clean).
  • 1/2 pound chorizo or Italian sausage (substitute turkey sausage to decrease fat)
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, cut into 1" slices
  • 2-3 cloves garlic, minced or pressed
  • 1/2 teaspoon paprika
  • 1/2–1 teaspoon saffron, dissolved in 1/4 cup hot water
  • Salt and pepper, to taste
  • 1 large tomato, finely chopped
  • 1 cup short-grain brown rice
  • 1 can artichoke hearts, drained
  • 4 ounces of frozen peas, thawed
  • 6 ounces of clam juice

*Seafood listed is a suggestion, but use whatever you like and is available. Experiment with different combinations for fun. However, DO NOT use oysters. Their unique taste clashes with the others.


In a large, oven-proof skillet to be used for the sautéing, baking and serving:

  • Sauté the sausage until cooked, if not already cooked.
  • Remove the sausage, crumble and set aside.
  • Wipe skillet clean.
  • Sauté the onions, red pepper and garlic in the olive oil, until soft.
  • Stir in the paprika, saffron liquid, salt and pepper.
  • Preheat oven to 375 degrees.
  • In 1" of water, steam clams and mussels until just opened, discard any clams or mussels that do not open. Remove with a slotted spoon.
  • Combine the remaining water, the clam juice and enough water to make 4 cups of liquid. Bring to a boil.
  • Add the tomatoes to the peppers, and sauté until hot.
  • Stir in the uncooked rice and sauté 3-5 minutes.
  • Add the hot clam juice and mix well. Cook over moderate heat, uncovered, for 5 minutes without stirring.
  • Stir in the sausage and firm seafood. Pat the ingredients into a flat, even, but still loose surface.
  • Arrange the shrimp, scallops and artichokes. Press into the rice.
  • Bake uncovered for 15 minutes, or until shrimp/scallops are just cooked.
  • Arrange the clams and mussels, open side up, into the rice.
  • Sprinkle the peas over the top. Bake for 5 more minutes.

This recipe makes 6 servings.

Nutritional Analysis (per serving)

  • 387 calories
  • 25 grams protein
  • 36 grams carbohydrates
  • 16 grams fat (5 grams saturated fat)