Description
This delicious seafood paella is a vibrant and flavorful dish inspired by traditional Spanish cuisine. Featuring saffron-infused rice, tender shrimp, mussels, and calamari, it’s a showstopping meal perfect for gatherings or special occasions. Cooked in a single pan, this classic recipe captures the essence of coastal Spain and delivers a feast for both the eyes and the palate. Serve with lemon wedges and fresh parsley for an authentic touch.
Ingredients
Scale
- For the Paella:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup tomatoes, grated or pureed
- 1 1/2 cups arborio or bomba rice
- 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 4 cups seafood stock or chicken stock
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- For the Seafood:
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound calamari rings
- 1/4 cup frozen peas (optional)
- For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the Base:
- Heat olive oil in a large paella pan or wide skillet over medium heat.
- Sauté the onion, garlic, and bell pepper until softened, about 5 minutes. Add the grated tomatoes and cook for another 3-4 minutes until the mixture thickens slightly.
- Toast the Rice:
- Stir in the rice and cook for 1-2 minutes, ensuring each grain is coated in the tomato mixture.
- Add Liquid and Spices:
- Pour in the seafood stock and saffron water. Add smoked paprika, salt, and pepper. Stir gently to distribute ingredients, then reduce the heat to medium-low.
- Cook the Rice:
- Allow the rice to simmer, undisturbed, for 10 minutes. Avoid stirring to encourage the formation of the crispy “socarrat” layer at the bottom.
- Add the Seafood:
- Arrange the shrimp, mussels, and calamari over the rice. Cover with a lid or foil and cook for another 10-12 minutes, or until the seafood is cooked and the mussels have opened. Discard any mussels that do not open.
- Finish the Dish:
- Sprinkle peas over the paella, if using, and let sit for 5 minutes off the heat. Garnish with fresh parsley and serve with lemon wedges.
Notes
- For an extra layer of flavor, add a splash of dry white wine before adding the stock.
- Substitute the seafood with chicken, chorizo, or a mix for a different variation.
- Use high-quality saffron and stock for the most authentic flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course