Description
Seafood Paella is a vibrant and classic Spanish rice dish brimming with shrimp, mussels, calamari, and tender, saffron-infused short-grain rice. Enhanced with smoked paprika and aromatic vegetables like onion, bell pepper, and garlic, this colorful one-pan meal offers a perfect balance of flavors and textures. Ideal for gatherings or special occasions, it combines fresh seafood and a savory crust (socarrat) that makes it truly authentic and delicious.
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Rice and Spices
- 2 cups short-grain paella rice or Arborio rice
- 1 tsp smoked paprika
- ¼ tsp saffron threads
Liquids
- 4 cups seafood stock
- 1 cup diced tomatoes
Seafood
- ½ lb large shrimp, peeled and deveined
- ½ lb mussels, cleaned
- ½ lb calamari rings
Vegetables and Garnish
- 1 cup frozen peas
- 2 tbsp chopped parsley
- Lemon wedges for serving
- Salt and black pepper to taste
Instructions
- Heat the Oil: Heat the olive oil in a large paella pan or wide skillet over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the diced onion and red bell pepper to the pan and sauté for about 5 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, being careful not to burn it to maintain its aromatic flavor.
- Incorporate Rice and Spices: Add the short-grain paella rice, smoked paprika, and saffron threads to the pan, stirring to coat the rice with the oil and spices evenly.
- Add Liquids and Tomatoes: Pour in the seafood stock and diced tomatoes, then bring the mixture to a simmer over medium heat.
- Cook Rice Without Stirring: Allow the rice to cook undisturbed for 15 minutes to help create the traditional crispy socarrat crust at the bottom.
- Add Seafood and Peas: Arrange the shrimp, mussels, calamari rings, and frozen peas evenly on top of the rice without stirring them in.
- Continue Cooking: Cook for an additional 10 to 12 minutes until the seafood is fully cooked, mussels have opened, and the rice is tender.
- Rest the Paella: Remove the pan from heat and let it rest for 5 minutes to allow the flavors to meld and the socarrat to set.
- Garnish and Serve: Sprinkle chopped parsley over the dish and serve with fresh lemon wedges for squeezing over each portion.
Notes
- Do not stir the rice once the stock is added to achieve the traditional crispy bottom layer called socarrat.
- Discard any mussels that do not open after cooking to ensure safety.
- Use fresh seafood whenever possible for the best flavor and texture.
- Adjust salt and pepper seasoning according to taste during cooking.
- Saffron is key for authentic flavor and color but can be substituted with turmeric in a pinch, though flavor will differ.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
