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Seafood Paella with Saffron and Chorizo
Spanish

Spanish Seafood Paella

A vibrant and flavorful seafood paella that captures the essence of Spanish cuisine with saffron-infused rice and a variety of fresh seafood.

Total Time1 minute
Servings6
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
36
Protein
65
Carbs
25
Fat
4
Fiber
0g
Sodium
Ingredients
  • 2 cups Bomba or Arborio rice
  • 1/2 teaspoon saffron threads
  • 4 cups fish or seafood stock
  • 1/2 cup dry white wine
  • 1 lb (450g) shrimp, peeled and deveined
  • 1 lb (450g) mussels, cleaned and debearded
  • 1 lb (450g) squid, cleaned and sliced into rings
  • 1/2 cup olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 medium tomatoes, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup frozen peas
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving
Instructions
  1. 1Heat the seafood stock in a saucepan and add the saffron threads, letting them infuse on low heat.
  2. 2In a large paella pan or deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. 3Add the minced garlic and red and green bell peppers. Cook for an additional 5 minutes until softened.
  4. 4Stir in the diced tomatoes, smoked paprika, salt, and black pepper. Cook for another 3 minutes until the mixture thickens slightly.
  5. 5Add the rice, stirring to coat it in the vegetable mixture for about 2 minutes.
  6. 6Pour in the white wine and let it simmer, scraping the bottom of the pan to release any flavors.
  7. 7Once the wine has mostly evaporated, gradually add the saffron-infused seafood stock in a ladleful, and stir gently. Do not stir too much after this point to allow a crust to form underneath the rice.
  8. 8Arrange the shrimp, mussels, and squid evenly over the rice. Press them down lightly into the liquid.
  9. 9Let it cook on medium-high heat for about 10 minutes until the rice begins to absorb the liquid, then reduce to low heat. Cover the pan with a lid or aluminum foil and allow to cook for another 10-15 minutes until the rice is fully cooked and the seafood is done.
  10. 10Towards the end of cooking, sprinkle the frozen peas over the top, cover, and cook for an additional 5 minutes.
  11. 11Remove the pan from heat and let it rest, covered, for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.
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