Spanish Paella with Seafood

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Ah, Paella! This Spanish classic is a feast for both the eyes and the taste buds, bringing together a medley of seafood nestled in saffron-infused rice. It’s perfect for a summer evening or any time you're longing for a taste of the sea.

Ingredients for Spanish Paella with Seafood

Olive oil forms the flavorful base, helping to soften the veggies and infuse the rice. Onion and red bell pepper add sweetness and depth, while garlic provides that irresistible aroma. Smoked paprika gives a hint of smokiness, and saffron threads add a rich color and subtle floral notes. Arborio rice is our star, soaking up all the flavors and stock. Speaking of which, seafood stock is key for that authentic ocean taste. Our seafood trio — shrimp, mussels, and calamari — brings all the briny goodness. Finally, frozen peas add a pop of color and sweetness.

Tips & Tricks

  • To get that crispy crust on the bottom, known as "socarrat," let the paella sit on the heat for a few minutes after the liquid has been absorbed.
  • If you don’t have a paella pan, a large skillet will work in a pinch.
  • Use the freshest seafood you can find for the best flavor.
  • Don’t stir the rice once the stock is added; it helps create that perfect texture.

Serving Suggestions

Pair your paella with a crisp white wine like Albariño or a refreshing Spanish Sangria. A simple green salad with a light vinaigrette complements the rich flavors beautifully. For an extra touch, serve with crusty bread to soak up any leftover juices.

Frequently Asked Questions

Can I use a different type of rice?
While Arborio rice is ideal, you can use Bomba or any short-grain rice that absorbs liquid well.
What if I can't find saffron?
Saffron is traditional, but if unavailable, a pinch of turmeric can add color, though the flavor will differ.
How do I clean mussels?
Scrub the shells and remove the beards by pulling them out with a firm tug.

Spanish Paella with Seafood Recipe Walkthrough

Start by heating 2 tablespoons of olive oil in a large paella pan over medium heat. Once it shimmers, toss in your chopped onion and red bell pepper. Sauté them gently until they soften, which should take about five minutes. Then, add the minced garlic and a teaspoon of smoked paprika, stirring for just a minute to release their aromas.

Next, sprinkle in the saffron threads and add the Arborio rice. Stir to coat the rice grains in that flavorful base. This step is crucial for building depth, so take a moment to appreciate the smells wafting from the pan.

Now, pour in 4 cups of seafood stock and bring it to a gentle simmer. This is where the magic happens. Nestle the shrimp, mussels, and calamari rings into the rice, ensuring each piece is slightly submerged. Cook this uncovered for about 15-18 minutes, letting the rice absorb the liquid slowly.

Add in a cup of frozen peas and season everything with salt and pepper to your liking. Let it cook for another 5 minutes, making sure the seafood is fully cooked and the rice is tender but still has a slight bite.

Finally, scatter some fresh parsley over the top and serve it up with lemon wedges on the side for that zesty finish.

Why You'll Love This Recipe

  • It's a one-pan wonder, making cleanup a breeze.
  • The vibrant colors and aromas will transport you to the Spanish coast.
  • Perfect for impressing guests with minimal effort.
  • Customizable with your favorite seafood or whatever's freshest at the market.

Ingredients

2 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp saffron threads
2 cups Arborio rice
4 cups seafood stock
1 lb shrimp, peeled and deveined
1 lb mussels, cleaned
1/2 lb calamari, sliced into rings
1 cup frozen peas
Salt and pepper to taste
Lemon wedges for serving
Fresh parsley for garnish

Step-by-step Instructions

1. Heat olive oil in a large paella pan over medium heat.
2. Sauté onion and red bell pepper until softened.
3. Add garlic and smoked paprika, cooking for an additional minute.
4. Stir in saffron threads and Arborio rice, coating the rice in the oil.
5. Pour in seafood stock and bring to a simmer.
6. Nestle shrimp, mussels, and calamari rings into the rice.
7. Cook uncovered for 15-18 minutes, allowing the rice to absorb the liquid.
8. Add peas and season with salt and pepper.
9. Cook for another 5 minutes, or until seafood is fully cooked and rice is tender.
10. Garnish with parsley and serve with lemon wedges.

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