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Mixed paella with chicken and seafood

Per 100 g (3.5 oz), mixed paella with chicken and seafood provides 8 g of protein, 0.7 g of fiber, and 143 kcal, a low energy density.

USDA description: Mixed paella with chicken and seafood

Estimated satietyHow it is calculated

Starting point+1
Low energy density: 143 kcal/100 g+1
Protein: 5.6 g/100 kcal+1
Fiber: 0.5 g/100 kcal0
Solid food with 68.8 g of water, under 700

Our own estimate from the values per 100 g: useful for comparing foods with each other, not a measurement in people. Holt index (1995): this food was not measured.

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Sources
8 primary
Data
USDA FDC 2706711

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Nutrition facts

Calories
358 kcal per serving
143 kcal per 100 g (3.5 oz)
Protein
20.1 g per serving
8 g per 100 g (3.5 oz)
Carbohydrates
41.1 g per serving
16.4 g per 100 g (3.5 oz)
of which sugars
2.3 g per serving
0.9 g per 100 g (3.5 oz)
Fiber
1.8 g per serving
0.7 g per 100 g (3.5 oz)
Fat
11.9 g per serving
4.8 g per 100 g (3.5 oz)
of which saturated
2.5 g per serving
1 g per 100 g (3.5 oz)
Water
172 g per serving
68.8 g per 100 g (3.5 oz)

Source: USDA FoodData Central (FNDDS 2021-2023): Paella with seafood (FDC ID 2706711), accessed September 23, 2026.

A typical 250 g (9 oz) serving provides about 358 kcal, 20.1 g of protein, and 1.8 g of fiber.

The typical serving (250 g (9 oz)) is a common amount used for the math, not a recommendation. Ounces and cups are rounded US equivalents; the values come from the database entry cited in the sources.

What it is and how to eat it

The Dictionary of the Spanish Language defines paella as a dry rice dish with meat, fish, shellfish, legumes and so on, typical of the Valencia region, and the decree with which the Valencian Government declared Valencian paella an intangible asset of cultural interest in 2021 recognizes that it has many versions and names rice as its essential ingredient. This page uses USDA's paella with seafood, whose recipe is 42% chicken broth, 16% raw rice, 12% rotisserie chicken and 10% clams, plus red bell pepper, peas, olive oil, shrimp and some salami, with 143 kcal, 8.03 g of protein and 4.76 g of fat per 100 g. The Valencian decree mentions the "controversial" paella with chorizo or sausages found in other countries, and each recipe, with more or less rice, seafood or cured sausage, changes the figures.

A 250 g (8.8 oz) plate provides 358 kcal and about 20 g of protein, but most of the volume is rice, so when appetite is low it helps to serve yourself less rice and more chicken and seafood. The 2025 nutrition advisory on GLP-1 therapy suggests eating protein-rich foods first, which here are the chicken, clams and shrimp, and avoiding fatty foods in the first few days of treatment, so in those days half a serving, without the sausage and with little oil, usually sits better.

What the evidence says

According to USDA it has 609 mg of sodium per 100 g, about 1,520 mg per 250 g plate, three quarters of the 2,000 mg a day the WHO recommends not exceeding. With USDA's reference recipe, protein supplies about 22% of its energy, above the 20% the EU requires for a "high protein" claim, although with 0.7 g of fiber per 100 g it falls short of the 3 g for a "source of fibre" (Regulation (EC) No 1924/2006). If there are leftovers, the USDA Food Safety and Inspection Service advises dividing them into shallow containers so they cool quickly, refrigerating them within 2 hours, eating them within 3 to 4 days and reheating them to 74 °C (165 °F). The Singapore Food Agency links the vomiting type of Bacillus cereus with starch-rich foods, such as rice, kept for a long time between 5 and 60 °C (41 and 140 °F), and advises keeping food that is not eaten right away at 4 °C (39 °F) or colder or at 60 °C (140 °F) or hotter, because cooking does not kill its spores or deactivate toxins that have already formed.

The sources for this section are listed under "Sources" at the end of the page.

Satiety

The 1 to 5 score is our own estimate: it starts at 1 point, adds points for low energy density, for protein and fiber per 100 kcal, and for the water in solid foods, and subtracts points for drinks with calories. It is useful for comparing foods with each other; it is not a measurement in people.

Frequently asked questions about mixed paella with chicken and seafood

How much protein is in a 250 g (9 oz) serving of mixed paella with chicken and seafood?

100 g (3.5 oz) of mixed paella with chicken and seafood has 8 g of protein. A typical 250 g (9 oz) serving has about 20.1 g of protein. That is 5.6 g of protein per 100 kcal.

How many calories does a 250 g (9 oz) serving of mixed paella with chicken and seafood have?

100 g (3.5 oz) of mixed paella with chicken and seafood has 143 kcal. A typical 250 g (9 oz) serving has about 358 kcal. That is a low energy density.

Does mixed paella with chicken and seafood have fiber?

100 g (3.5 oz) of mixed paella with chicken and seafood has 0.7 g of fiber. A typical 250 g (9 oz) serving has about 1.8 g of fiber.

Is mixed paella with chicken and seafood filling?

Moderately: our estimated satiety score is 3 out of 5. Calculation: 1 (base) + 1 (low energy density: 143 kcal/100 g) + 1 (protein: 5.6 g/100 kcal) + 0 (fiber: 0.5 g/100 kcal) + 0 (solid food with 68.8 g of water, under 70) = 3. It is an estimate based on its composition, not a measurement in people.

What counts as a normal serving of mixed paella with chicken and seafood?

We use 250 g (9 oz) as a typical serving. That amount provides about 358 kcal, 20.1 g of protein, and 1.8 g of fiber. It is a reference for calculations, not a recommendation of how much to eat.

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Sources

Sources for the data on this page, with the access date.

  1. Official databaseU.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central (FNDDS 2021-2023): Paella with seafood (FDC ID 2706711).accessed .
  2. InstitutionRoyal Spanish Academy and Association of Academies of the Spanish Language (RAE-ASALE).Diccionario de la lengua española (Dictionary of the Spanish Language, 23rd ed., online version): "paella" (in Spanish).accessed .
  3. RegulatorOfficial State Gazette (BOE, Spain).Decreto 176/2021, de 29 de octubre, del Consell (Valencian Government Decree 176/2021 declaring Valencian paella, "the art of uniting and sharing", an intangible asset of cultural interest; also published in BOE No 63, 15 March 2022; in Spanish).accessed .
  4. Clinical guidelineObesity (Wiley).Mozaffarian D, et al. Nutritional priorities to support GLP-1 therapy for obesity: A joint Advisory from the American College of Lifestyle Medicine, the American Society for Nutrition, the Obesity Medicine Association, and The Obesity Society. Obesity. 2025;33(8):1475-1503. doi:10.1002/oby.24336.accessed .
  5. InstitutionWorld Health Organization.Sodium reduction.accessed .
  6. RegulatorOfficial Journal of the European Union (EUR-Lex).Regulation (EC) No 1924/2006 on nutrition and health claims made on foods (Annex).accessed .
  7. RegulatorU.S. Department of Agriculture, Food Safety and Inspection Service (USDA FSIS).Leftovers and Food Safety.accessed .
  8. RegulatorSingapore Food Agency.B. cereus in Rice-based Food, 15 July 2021.accessed .