Spanish Seafood Paella
For a genuine flavor of Spainish Seafood Paella at home, try our recipe for authentic Spanish seafood paella, which includes fresh shrimp, mussels, calamari, and rice laced with saffron.
Ingredients:
Stock & Rice:
- Two cups of Bomba rice or other short-grain paella rice
- Four cups of seafood stock (or, for a softer taste, chicken stock)
Seasonings & Spices:
- 1/4 teaspoon of steeped saffron threads in
- two teaspoons of warm water
- One teaspoon of paprika smoked To taste, add salt and freshly ground black pepper.
Vegetables:
- One medium onion, cut finely
- Four minced garlic cloves
- One chopped red bell pepper (for added color, you may also add a green bell pepper)
- One diced ripe tomato or half a cup of tomato sauce
- One cup of peas (thawed frozen peas work great)
Seafood :
- 12 big shrimp that have been deveined and skinned
- 12 cleaned and debearded mussels
- Half a pound of cleaned and ringed squid
- (Optional: Depending on your tastes, you can add clams or other seafood.)
Other:
- Extra virgin olive oil,
- 1/4 cup slices of lemon, to serve
Directions:
1. Get the saffron ready: Soak the saffron threads in two teaspoons of warm water in a small basin. Its flavor and color are released as a result.
2. Warm up the skillet: Use a deep, broad skillet or a large paella pan. A quarter cup of olive oil should be heated on medium-high heat.
3. Vegetables Sautéd: After adding the chopped onion to the pan, cook it for 4 to 5 minutes, or until it is soft and transparent. Add the diced red bell pepper and minced garlic and stir. Continue to sauté for two more minutes. Cook for 3 to 4 minutes, or until the mixture is well blended and slightly reduced, after adding the chopped tomato (or tomato sauce). Lightly season with salt and pepper and add the smoked paprika.
4. Include the rice: Add the paella rice and mix well to coat all the grains with the spice and vegetable combination.
5. Include the Stock: Add the saffron water (with the threads) and the seafood stock. Bring the mixture to a simmer after giving it a quick stir. If necessary, add more salt and pepper to adjust the seasoning.
6. Put the seafood in order: Scatter the squid, mussels, and shrimp evenly on top of the rice. (After adding the seafood, do not stir so that the socarrat crust can form at the bottom.)
7. Prepare the paella: Over medium heat, let the paella simmer. While the rice is cooking, do not stir it. Sprinkle with the peas after ten minutes or so. Keep cooking for another 15 to 20 minutes or until the seafood is cooked through and the rice has absorbed most of the liquid. Cover the pan with foil and cook on low heat for a further five minutes if the rice is still too firm and liquid is still present.
8. Take a Break and Serve: After turning off the heat, leave the paella covered for approximately five minutes. With lemon wedges on the side to squeeze over the top, serve straight from the pan.
Success Advice: Broth Temperature: To keep your seafood stock simmering steadily, keep it warm while cooking. Avoid Stirring: To enable the customary crust to form at the bottom, do not stir the rice and liquid once they have been combined. Personalize: Feel free to change the seafood mixture according to what’s available or add more veggies, such as artichoke hearts. Savor the dish that offers a blast of Mediterranean flavors to your table: real Spanish seafood paella!
