Seafood Paella is a classic Spanish dish that combines a variety of seafood, such as shrimp, mussels, and calamari, with flavorful rice cooked in a rich broth. This dish is perfect for gatherings and offers a delightful mix of textures and flavors.
Ingredients
- 1 cup short-grain rice such as Arborio or Bomba rice
- 2 tablespoons olive oil extra virgin
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon paprika smoked, if available
- 1/4 teaspoon saffron threads crushed
- 1 cup tomato diced
- 3 cups chicken broth or seafood broth
- 1/2 pound shrimp peeled and deveined
- 1/2 pound mussels cleaned
- 1/4 pound calamari sliced into rings
- 1/2 cup peas frozen
- 1 tablespoon parsley chopped, for garnish
- 1 lemon lemon cut into wedges, for serving
Instructions
- Heat olive oil in a large paella pan or a wide, shallow skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, smoked paprika, and saffron threads, cooking for another minute until fragrant.
- Add the diced tomatoes and cook for 3-4 minutes until they begin to break down.
- Stir in the rice, ensuring it is well coated with the tomato mixture.
- Pour in the broth and bring the mixture to a gentle boil.
- Add the shrimp, mussels, and calamari, distributing them evenly across the pan.
- Lower the heat to medium-low and let the paella cook without stirring, for about 20-25 minutes, until most of the liquid is absorbed and the rice is cooked.
- Sprinkle the peas over the top during the last 5 minutes of cooking.
- Remove the pan from the heat and cover with a clean kitchen towel. Let the paella rest for 5 minutes before serving.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
Tips for the Best Seafood Paella
🔥 Use High-Quality Seafood:Choose fresh or frozen seafood like shrimp, mussels, clams, and squid for the best flavor. Avoid overcooking to keep the seafood tender and juicy. 🔥 Saffron is Key:
Saffron is the star spice in traditional paella. Soak it in a little warm water before adding it to the dish to release its vibrant color and rich flavor. 🔥 Don't Stir After Adding Rice:
Once the rice is in the pan, resist the urge to stir. Paella gets its characteristic texture by allowing the rice to cook undisturbed, creating a crispy bottom layer called "socarrat." 🔥 Use a Wide, Shallow Pan:
A traditional paella pan helps the rice cook evenly and gives you that beautiful crispy bottom. If you don’t have one, any wide, shallow pan will do. 🔥 Cook Over a Medium Flame:
Cook the paella over a medium flame to prevent burning the rice. It should simmer gently, allowing all the flavors to develop without overheating. 🔥 Rest Before Serving:
Once the paella is cooked, let it rest for a few minutes before serving. This helps all the flavors meld together and ensures the rice is fully cooked.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 2.5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 700mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg