Description
A vibrant and flavorful dish that showcases a combination of fresh seafood and perfectly cooked rice, Seafood Paella is a popular Spanish dish. It’s infused with the delicate flavors of saffron and aromatic herbs. Ideal for gatherings, this dish is both visually stunning and satisfying.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned and debearded
- 1 lb clams, scrubbed
- 1/2 lb squid, sliced into rings
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup tomatoes, diced
- 2 cups arborio rice (or any short-grain rice)
- 4 cups chicken broth
- 1/2 cup white wine
- 1/2 tsp saffron threads
- Salt and pepper to taste
- Chopped parsley for garnish
- Lemon wedges for serving
Instructions
- Heat the Pan:
In a large paella pan (or a wide skillet), heat a couple of tablespoons of olive oil over medium heat. - Cook the Vegetables:
Add the chopped onion, minced garlic, and diced red bell pepper to the pan. Cook for about 5-7 minutes, or until softened and fragrant. - Add Tomatoes:
Stir in the diced tomatoes and cook for another 2-3 minutes, allowing them to soften and release their juices. - Add Rice and Saffron:
Add the arborio rice to the pan, stirring to coat the grains in the oil and vegetables. Then, add the saffron threads, stirring to distribute them evenly through the rice. - Add Liquids:
Pour in the chicken broth and white wine. Season with salt and pepper to taste. Stir the mixture gently and bring it to a simmer. - Add Seafood:
Once the liquid is simmering, arrange the shrimp, mussels, clams, and squid on top of the rice. Do not stir the seafood into the rice; just place it on top. - Simmer and Cook:
Cover the pan with a lid or foil and let it simmer for 15-20 minutes. Check the rice occasionally to ensure it’s cooking evenly, and that the liquid has been absorbed. The seafood should be cooked through—shrimp will turn pink, mussels and clams will open, and squid will become tender. - Garnish and Serve:
Once the rice is cooked and the seafood is ready, remove the pan from the heat. Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the top.
Notes
- Rice Tip: If you don’t have a paella pan, you can use a wide skillet or any large, shallow pan with a lid.
- Seafood Variation: Feel free to swap out seafood for other favorites like scallops, lobster, or crab.
- Saffron Tip: To get the full flavor of saffron, you can soak the saffron threads in a small amount of warm water before adding them to the rice.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes