seafood paella
Seafood Paella is a vibrant and flavorful dish that brings together a variety of seafood with rice and spices. This classic Spanish dish is perfect for a gathering or a cozy dinner at home.
Equipment
- 1 large skillet or paella pan about 12-14 inches
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 1 cutting board
Ingredients
- 1.5 cups Arborio rice
- 4 cups seafood stock
- 0.5 teaspoon saffron threads
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup peas (fresh or frozen)
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded Ensure that the mussels are fresh; discard any that do not open during cooking.
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
- for serving lemon wedges
Instructions
- In a small bowl, combine the saffron threads with 2 tablespoons of warm seafood stock. Allow it to steep while you prepare the other ingredients.
- Heat olive oil in a large skillet or paella pan over medium heat. Add the chopped onion and diced bell pepper, cooking for about 5 minutes until soft.
- Stir in the minced garlic and smoked paprika, cooking for an additional minute until fragrant.
- Add the Arborio rice and stir well to coat the grains with oil and spices. Cook for another 2 minutes.
- Pour in the seafood stock and the saffron mixture. Bring to a boil, then reduce the heat to low. Season with salt and pepper. Allow it to simmer for about 15 minutes without stirring.
- After 15 minutes, add the cherry tomatoes, peas, shrimp, and mussels to the pan. Nestle them into the rice mixture, cover the pan, and cook for another 10 minutes until the mussels open and the shrimp are cooked through.
- Once cooked, remove the pan from heat and let it rest for 5 minutes, covered. This will allow the flavors to meld.
- Garnish with chopped parsley and serve with lemon wedges on the side.
Notes
You can substitute any seafood according to your preference. Squid and scallops can also be used. Ensure that the mussels are fresh; discard any that do not open during cooking. Paella is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently on the stove.