Spanish
Spanish Seafood Paella
A traditional Spanish dish packed with fresh seafood, vibrant saffron, and aromatic spices, this paella offers a delightful culinary experience that is sure to impress at any dinner gathering.
Total Time1 minute
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
40
Protein
77
Carbs
20
Fat
5
Fiber
0g
Sodium
Ingredients
- 2 cups Bomba rice (or Arborio rice)
- 4 cups fish stock
- 1/2 teaspoon saffron threads
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, cleaned
- 1/2 lb squid, cleaned and sliced
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup peas (fresh or frozen)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 3 tablespoons olive oil
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- 1In a small bowl, combine the saffron threads with 1/4 cup of warm fish stock. Let it steep to release its flavor.
- 2Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat. Add the onions and garlic, and sauté until soft and translucent.
- 3Stir in the diced bell peppers and cook for another 3-4 minutes, until softened.
- 4Add the diced tomatoes, smoked paprika, cayenne pepper, and salt. Stir to combine and let cook for about 5 minutes, until the mixture thickens.
- 5Add the Bomba rice to the pan, stirring for 1-2 minutes until the rice is lightly toasted.
- 6Pour in the fish stock along with the saffron mixture, stirring gently to combine. Allow the mixture to come to a simmer.
- 7Reduce the heat to low and let the paella cook undisturbed for 15-20 minutes. Do not stir the rice, as this will promote the formation of the socarrat (the crispy bottom layer).
- 8After 15 minutes, add the shrimp, mussels, and squid evenly over the top. Cover with a lid or aluminum foil and cook for an additional 5-7 minutes, until the seafood is cooked through and the mussels have opened.
- 9Once done, remove from heat and let rest for a few minutes before serving.
- 10Garnish with fresh chopped parsley and lemon wedges. Serve hot.
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