Prep Time 20 mins
Cook Time 40 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Ratings: 5 from 7 votes
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 376
Best Season: Suitable throughout the year
Description

Seafood Paella is a Spanish rice dish that originated in the Valencia region. It is a versatile dish that can be made with a variety of ingredients. Here we have our variant which is in our opinion as close to the classic as possible.

Ingredients
  • 4 cup chicken broth
  • 1 1/2 cup arborio or bomba rice (short-grain rice)
  • 1/2 lb large shrimp (peeled and deveined)
  • 1/2 lb mussels (cleaned)
  • 1/2 lb squid (cleaned and sliced into rings)
  • olive oil (for cooking)
  • 1 onion (diced)
  • 1 diced bell pepper (red or green)
  • 3 clove garlic (minced)
  • 2 tomatoes (diced)
  • 1/2 cup frozen peas
  • 1 tsp smoked paprika
  • 1 pinch saffron threads
  • 1/4 cup fresh parsley (chopped)
  • 2 bay leaves
  • Salt and pepper
  • Lemon (for garnish)
Instructions
  1. 1
    Prepare the Broth: • In a saucepan, heat the chicken (or seafood) broth over medium heat. • Add the saffron threads and smoked paprika to the broth. Let it simmer gently while you prepare the rest of the ingredients.
  2. 2
    Prepare the Seafood: • In a large paella pan or a wide, shallow skillet, heat a few tablespoons of olive oil over medium-high heat. • Add the shrimp and cook for 1-2 minutes per side until they turn pink. Remove and set them aside. • In the same pan, add a bit more oil if needed and briefly sauté the squid rings for about 1 minute. Remove and set them aside. If using mussels or clams, add them to the pan with a splash of white wine or broth. Cover and steam until they open, about 5-7 minutes. Discard any that don't open. Remove the cooked shellfish and set aside.
  3. 3
    Cook the Aromatics:
    • In the same paella pan, add a bit more oil if necessary, then sauté the diced onions and bell peppers until they become soft and translucent, about 5 minutes.
    • Add the minced garlic and diced tomato. Cook for another 3-4 minutes until the tomato softens.

  4. 4
    Sprinkle the rice over the sautéed aromatics in the pan. Stir for 1-2 minutes to coat the rice with the flavors.
  5. 5
    Strain the saffron-infused broth into the paella pan with the rice. Season with salt and pepper to taste. Stir well to distribute the ingredients evenly.
  6. 6
    Reduce the heat to medium-low and let the paella simmer for about 15-20 minutes, or until the rice is nearly cooked and most of the liquid has been absorbed. Do not stir the rice once it's simmering.
  7. 7
    Arrange the cooked shrimp, squid, and shellfish on top of the paella. Sprinkle the frozen peas on top.
  8. 8
    Cover the paella pan with aluminum foil or a lid and let it cook for another 5-10 minutes, or until the rice is fully cooked. Remove from heat and let it rest for a few minutes.
  9. 9
    Garnish with chopped fresh parsley and lemon wedges. Enjoy!
Tips
  • Use Bomba rice for the best results. This type of rice is short-grained and absorbs a lot of liquid, which helps it to cook evenly and not be mushy.
  • If you don't have a paella pan, you can use a large skillet or Dutch oven.
  • You can add other vegetables to the paella, such as green beans, zucchini, or tomatoes.
  • If you are using frozen seafood, thaw it before adding it to the paella.
  • Don't stir the rice after adding the broth. This will prevent the rice from cooking evenly.
  • Let the paella rest for a few minutes before serving. This will allow the flavors to blend and the rice to absorb the remaining liquid.
  • If you are using seafood that is not already cooked, cook it until it is just opaque. Overcooking will make the seafood tough.
Keywords: seafood, paella, spanish
Read it online: https://themoderncookbook.com/recipe/spanish-seafood-paella-recipe/