Authentic Seafood Paella
Classic Spanish paella with fresh seafood, saffron, and bomba rice.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 2 cups bomba 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
- 3 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
Nutrition Facts
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Instructions
Heat the stock in a saucepan and add saffron threads. Keep warm on low heat.
Heat olive oil in a large paella pan over medium heat. Add diced onion and cook until translucent.
Add minced garlic, sliced bell pepper, and grated tomato. Cook for 5 minutes until vegetables soften.
Stir in bomba rice and smoked paprika, coating the rice with the sofrito mixture for 2 minutes.
Pour in the warm saffron-infused stock and bring to a boil. Reduce heat to medium-low and cook uncovered for 15 minutes without stirring.
Arrange seafood and peas on top of the rice. Cover with foil and cook for another 10 minutes until seafood is done and liquid is absorbed.
Remove from heat and let rest for 5 minutes. Garnish with lemon wedges before serving.
Chef's Tips
- Rice Tip: Never stir the rice after adding stock to develop the prized socarrat (crispy bottom layer).
- Seafood Selection: Use the freshest seafood available for best flavor.
- Pan Choice: A wide, shallow paella pan ensures even cooking.
- Saffron Substitute: If unavailable, use turmeric for color but reduce quantity.
- Resting Time: Letting the paella rest before serving allows flavors to meld.
- Serving Suggestion: Serve directly from the pan for an authentic presentation.
