Seafood Paella
A vibrant Spanish paella loaded with fresh seafood, saffron-infused rice, and colorful vegetables.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 1.5 cups short-grain rice (such as Bomba or Arborio)
- 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 stock in a pot and add saffron threads. Let it simmer on low heat to infuse the flavor.
In a large paella pan or wide skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
Add the grated tomato and cook until it reduces slightly. Stir in smoked paprika and cook for another minute.
Add the rice and stir to coat it with the oil and tomato mixture. Toast the rice for 1-2 minutes.
Pour in the saffron-infused stock and bring to a boil. Reduce heat to low and let it simmer without stirring.
Arrange the seafood, bell pepper, and peas evenly on top of the rice. Cover and cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
Remove from heat, cover with a clean towel, and let it rest for 5 minutes. Garnish with lemon wedges and fresh parsley before serving.
Chef's Tips
- Saffron Substitute: If saffron is unavailable, use turmeric for color, but the flavor will differ.
- Seafood Selection: Use fresh seafood for the best flavor. Clean mussels and clams thoroughly before cooking.
- Rice Tip: Avoid stirring the rice after adding stock to develop the coveted socarrat (crispy bottom layer).
- Pan Choice: A wide, shallow pan ensures even cooking and proper rice texture.
- Serving Suggestion: Serve directly from the pan for an authentic presentation.
