Seafood Paella, the crown jewel of Spanish cuisine, is a vibrant rice dish brimming with the ocean’s bounty. Cooked in a wide shallow pan, it boasts a medley of shellfish and seafood, intermingled with saffron-scented rice and vegetables, a feast not just for the palate but for the eyes too.
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Serves: 4-6
Ingredients:
- 2 cups paella rice (such as Bomba or Arborio)
- 4 cups fish or seafood stock
- 1 cup white wine
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1/2 cup tomato puree
- A pinch of saffron threads
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 4 tbsp olive oil
- 1 lb mixed seafood (shrimp, mussels, clams, squid rings)
- 1/2 lb firm white fish, cut into chunks
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions:
- In a paella pan or large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add the red bell pepper and cook for a couple of minutes before stirring in the tomato puree, paprika, cayenne, and saffron. Cook for another minute.
- Pour in the rice and stir to coat with the vegetable mixture. Add the white wine and let it simmer until it has mostly evaporated.
- Add the stock, season with salt and pepper, and spread the rice evenly in the pan. Do not stir after this point. Cook for about 15-20 minutes or until the rice is almost done.
- Arrange the seafood and fish on top of the rice, gently pushing them down into the rice without stirring. Cover the pan with foil and cook for another 10-20 minutes, or until the seafood is cooked through.
- Let the paella rest, covered, for several minutes. Garnish with parsley and serve with lemon wedges.
Seafood Paella is a dish that brings the essence of Spanish coastal cuisine to your table. It is a communal dish best enjoyed shared among friends and family, with its delightful flavors and aromas that promise a culinary escape to the Mediterranean shores.