Red Lobster South Beach Seafood Paella
This chef-curated Red Lobster South Beach Seafood Paella offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 25g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 339 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Red Lobster South Beach Seafood Paella offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Red Lobster South Beach Seafood Paella to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Red Lobster South Beach Seafood Paella, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 6 tbsp. olive oil
- 1 cup minced onions
- 1 small sweet red bell pepper, seeded, cut into 1/2" pieces
- 1 small sweet green bell pepper, seeded, cut into 1/2" pieces
- 1 cup canned chopped tomatoes, drained
- 1 tbsp. minced garlic
- 1 tbsp. minced fresh thyme
- 1 lb. sea scallops
- Sea salt and freshly ground black pepper
- 6 oz. andouille sausage, cut into 1/2" thick pieces
- 1/2 cup dry white wine
- 3 cups long-grain rice
- 1 tsp. saffron threads
- 3 cups chicken stock, hot
- 3 cups clam juice, hot
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
12 large or jumbo shrimp, cleaned and peeled, leaving tails intact 1 lb. fresh fish (grouper, scrod, haddock, halibut or swordfish), skinless, cut into 1" chunks 16 fresh mussels 1/2 lb. sugar snap peas 1 medium red pepper, cut into long 1/2" wide strips Chopped fresh parsley to garnish 1Step 2: Technique & Execution
In a heavy 12" skillet, heat 3 tbsp. olive oil until hotStep 3: Technique & Execution
Add the onions and pepper, and cook, stirring for 5 minutes until they’re soft and transparent. 2Step 4: Technique & Execution
Add tomatoes, garlic and thymeStep 5: Technique & Execution
Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick. 3Step 6: Technique & Execution
Put the sofrito aside for laterChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 339 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 25g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 21g | Complex, slow-digesting dietary fiber |
| Fat | 10g | Wholesome dietary lipids for micronutrient absorption |
Red Lobster South Beach Seafood Paella
This chef-curated Red Lobster South Beach Seafood Paella offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: 12 large or jumbo shrimp, cleaned and peeled, leaving tails intact 1 lb. fresh fish (grouper, scrod, haddock, halibut or swordfish), skinless, cut into 1" chunks 16 fresh mussels 1/2 lb. sugar snap peas 1 medium red pepper, cut into long 1/2" wide strips Chopped fresh parsley to garnish 1
Technique & Execution: In a heavy 12" skillet, heat 3 tbsp. olive oil until hot
Technique & Execution: Add the onions and pepper, and cook, stirring for 5 minutes until they’re soft and transparent. 2
Technique & Execution: Add tomatoes, garlic and thyme
Technique & Execution: Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick. 3
Technique & Execution: Put the sofrito aside for later
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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