Seafood Paella
Seafood Paella is a vibrant and aromatic Spanish dish that showcases a delightful combination of seafood, rice, and flavorful seasonings. Originating from Valencia, Spain, paella has become internationally renowned for its colorful presentation and rich taste.
This recipe features a mix of shrimp, mussels, and clams, along with saffron-infused rice and a variety of vegetables. Perfect for gatherings or special occasions, Seafood Paella is a wonderful dish that brings a taste of the Mediterranean to your table.
Ingredients:
- (Serves 4-6)
- 1 pound large shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 1 pound Manila clams, scrubbed clean
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 2 cups Arborio rice or Spanish Bomba rice
- 1/2 cup dry white wine
- 4 cups seafood or chicken broth
- 1 cup frozen peas
- Salt and black pepper to taste
- Lemon wedges for serving
- Chopped fresh parsley for garnish
How to Make Seafood Paella:
- Prepare the Seafood:
Season the shrimp with salt and pepper. Set aside.
In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes.
- Sear the Seafood:
In a large paella pan or a wide skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the pan and set aside.
Add the mussels and clams to the same pan. Pour in 1/2 cup of white wine. Cover the pan and cook for 5-7 minutes, or until the mussels and clams open. Discard any that do not open. Remove the shellfish from the pan and set aside, discarding any unopened shells.
- Cook the Vegetables and Rice:
In the same pan, add the remaining 1 tablespoon of olive oil if needed. Sauté the chopped onion and diced bell peppers for about 5 minutes until softened.
Add the minced garlic and smoked paprika. Cook for another 1-2 minutes until fragrant.
- Add Rice and Broth:
Stir in the Arborio rice (or Bomba rice) until well coated with the oil and spices. Cook for 1-2 minutes to toast the rice slightly.
Pour in the saffron-infused water along with the seafood or chicken broth. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer and Add Seafood:
Arrange the cooked shrimp, mussels, and clams on top of the rice mixture in the pan. Add the frozen peas as well. Gently press the seafood into the rice.
Cover the pan with a lid or aluminum foil and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring the paella during this time to develop a socarrat (crust) on the bottom.
- Finish and Serve:
Remove the lid or foil. Let the paella rest for a few minutes off the heat.
Garnish with chopped fresh parsley and serve hot with lemon wedges on the side.
Chef’s Note:
Traditionally, paella is cooked over an open flame or a special paella burner to evenly distribute the heat. If using a regular stovetop, ensure you rotate the pan occasionally for even cooking.
The key to a successful paella lies in using high-quality saffron for its distinct flavor and vibrant color. Adjust the amount according to your preference.
Feel free to customize your paella with other seafood such as squid rings or scallops, or add vegetables like artichoke hearts or green beans.
Nutrition Value: (Per serving, based on 6 servings)
- Calories: 550 kcal
- Protein: 35g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 180mg
- Carbohydrates: 75g
- Fiber: 4g
- Sugars: 4g
- Sodium: 900mg
Enjoy this flavorful Seafood Paella as a main course that captures the essence of Spanish cuisine with its savory seafood, aromatic rice, and vibrant colors. It’s perfect for sharing with friends and family!
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