Picture yourself on a sun-drenched Spanish beach, savoring the vibrant flavors of the coast. This Seafood Paella brings that experience to your kitchen, blending fresh seafood with aromatic spices for a truly unforgettable dish.
The base of our dish is olive oil, which adds rich flavor while helping to cook the vegetables. Onion and red bell pepper form the aromatic foundation, infusing the dish with sweetness and depth. A touch of garlic adds its distinctive aroma, complementing the spices.
Arborio rice holds the key to our paella's creamy texture, while smoked paprika imparts an earthy, smoky flavor. Saffron threads are the jewel of this dish, offering a golden hue and subtle floral note. White wine deglazes the pan, enriching the dish with acidity and depth.
The chicken or fish stock is our main cooking liquid, infusing the rice with savory goodness. The stars of the show, mussels, clams, and shrimp, bring a taste of the ocean, while frozen peas add a pop of color and sweetness. Finish with fresh lemon wedges and parsley for brightness and a burst of freshness.
Pair this Seafood Paella with a crisp green salad and a glass of chilled Albariño or a light, citrusy beer. A crusty loaf of bread for soaking up the delicious juices is a must-have.
Start by heating your olive oil in a large paella pan or skillet over medium heat. Toss in your finely chopped onion and diced red bell pepper. Let them sauté until they’re beautifully softened and fragrant.
Next, stir in the minced garlic. Give it about a minute to release its aroma—there's nothing quite like the smell of garlic cooking. Now it's time for the Arborio rice, smoked paprika, and saffron threads. Stir everything well, ensuring the rice is fully coated with the spices.
Pour in the white wine and give it a moment to reduce slightly. This will deglaze the pan, lifting all those delicious browned bits from the bottom. Now, gradually add the stock, one ladle at a time. Stir occasionally, allowing each addition to be absorbed before adding the next. This patient approach is key to achieving that creamy texture without stirring constantly.
Once the rice is nearly done, arrange the mussels, clams, and shrimp over the top. Push them slightly into the rice, allowing them to cook through. You'll know they're ready when the mussels and clams open, and the shrimp turn opaque.
Scatter the peas over the top and let everything cook for an additional 5 minutes. This gives the peas time to defrost and heat through. Remove the pan from the heat, cover it with a clean cloth, and let it rest for 5 minutes before serving. This resting period lets the flavors meld together, enriching the dish.
Finally, garnish with lemon wedges and fresh parsley. Adjust the seasoning with salt and pepper to taste.
Share