Authentic Seafood Paella
A traditional Spanish paella loaded with fresh seafood, saffron-infused rice, and vibrant vegetables.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 2 cups Bomba or Calasparra rice
- 4 cups fish or seafood stock
- 1 pinch saffron threads
- 1 lb mixed seafood (shrimp, mussels, clams, squid)
- 1 red bell pepper, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tomato, grated
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- 1/4 cup olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Heat the fish or seafood stock in a saucepan. Add the saffron threads and let it steep while you prepare the other ingredients.
In a large paella pan or wide skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and sliced red bell pepper. Cook for another 3 minutes until fragrant.
Stir in the grated tomato and smoked paprika. Cook until the mixture thickens, about 5 minutes.
Add the rice to the pan and stir to coat with the sofrito mixture. Toast the rice for 2 minutes.
Pour in the saffron-infused stock and bring to a boil. Reduce heat to medium-low and let simmer without stirring for 15 minutes.
Arrange the seafood and peas on top of the rice. Cover with foil and cook for another 10 minutes until the seafood is cooked through and the rice is tender.
Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.
Chef's Tips
- Rice Tip: Use short-grain Spanish rice like Bomba or Calasparra for the best texture. These varieties absorb liquid well without becoming mushy.
- Socarrat: For the coveted crispy bottom layer (socarrat), increase heat for the last 2 minutes of cooking until you hear a slight crackling sound.
- Seafood Selection: Use the freshest seafood available. Clean mussels and clams thoroughly before cooking.
- Stock Quality: A good quality fish or seafood stock is essential for authentic flavor. You can make your own or use a high-quality store-bought version.
- Resting Time: Let the paella rest for 5 minutes after cooking to allow the flavors to meld and the rice to set properly.
- Presentation: Serve directly from the paella pan for an authentic Spanish experience.
