Easy Spanish Paella with Seafood Recipe
Spanish paella is not just a meal; it’s a culinary experience bursting with vibrant flavors and colorful ingredients. Originating from the southeastern region of Valencia, this dish has evolved into numerous styles, but the seafood version continues to be a favorite across the globe. Why will you love this easy Spanish paella with seafood recipe? It combines succulent seafood with perfectly cooked rice, enriched with saffron and other aromatic spices, promising a feast for both the eyes and the palate. Additionally, making homemade Spanish paella with seafood from scratch is simpler than you might think!
This comprehensive recipe is crafted to guide you step-by-step, ensuring that you transform your kitchen into a Mediterranean haven. Gather your loved ones around the dining table, as this hearty dish serves as a perfect centerpiece for gatherings. Whether you desire a classic paella or a customized version like a vegan Spanish paella with seafood (using plant-based alternatives), weโve got you covered!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Serving Size: 4-6 people
Ingredients
For the Paella
- 2 cups of Bomba rice (or Arborio rice)
- 1/4 cup of olive oil
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 2 medium tomatoes, diced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads (soaked in 2 tablespoons of warm water)
- 4 cups of chicken or fish stock (homemade or low-sodium)
- 1 cup of frozen peas
- Salt and pepper to taste
For the Seafood
- 10 large shrimp, peeled and deveined
- 200 grams of squid, cleaned and sliced into rings
- 200 grams of mussels, scrubbed and debearded
- 1/2 cup of white wine (optional)
Optional Garnishes
- Fresh parsley, chopped
- Lemon wedges
- Use vegetable stock for a vegetarian option.
- For gluten-free, ensure your stock is gluten-free.
- Swap out the seafood for chicken or vegetables for a different take.
- Large paella pan or wide skillet
- Wooden spoon
- Measuring cups and spoons
- Chefโs knife
- Cutting board
- Stockpot (for heating the stock)
- Serving spoon
- Prepare the Broth: In a stockpot, heat your chicken or fish stock over medium heat until simmering. Add saffron threads to infuse the stock with rich color and flavor. Keep this mixture warm throughout the cooking process.
- Sautรฉ the Aromatics: In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the finely chopped onion and garlic, sautรฉing until the onion becomes translucent and fragrantโabout 5 minutes.
- Incorporate Tomatoes: Stir in the diced tomatoes, followed by the smoked paprika. Cook for an additional 3-4 minutes until the tomatoes have softened and created a sauce-like mixture.
- Add the Rice: Add the Bomba rice directly into the pan, stirring to coat each grain in the oil and tomato mixture. Cook for 2-3 minutes, allowing the rice to absorb some of the flavors.
- Add the Stock: Carefully pour in the warm saffron-infused stock. Bring the mixture to a gentle boil, then reduce the heat and let it simmer without stirring for about 15 minutes. This allows the rice to absorb the flavors and develop a crust.
- Add the Seafood: After 15 minutes, gently nestle in the shrimp, squid, and mussels into the rice. If using wine, pour it over the seafood at this point. Cover the pan with a lid or aluminum foil and continue to cook for another 10-15 minutes or until the seafood is cooked and the rice is tender. The mussels should open, indicating they are ready to eat.
- Add Peas and Finish: In the last 5 minutes of cooking, sprinkle the frozen peas over the top. Continue to simmer until everything is cooked through and the liquid has mostly evaporated, creating a beautiful crust at the bottom.
- Let It Rest: Once cooked, remove the paella from the heat and let it rest, covered, for 5 minutes. This resting period allows the flavors to meld.
- Serve: Garnish with fresh parsley and lemon wedges before serving. Present the paella in the pan to capture the authentic spirit of this Spanish dish.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, reheat in a skillet over low heat.
- Make Ahead: You can prepare the broth and sautรฉ the aromatics in advance. Combine everything before serving for a quick dinner option.
- Troubleshooting: If the sauce is too thick, you can add a tablespoon or two of water or stock to achieve the desired consistency without detracting from flavor.
- Vegan Option: For a vegan Spanish paella with seafood, replace seafood with hearty vegetables like artichokes, bell peppers, and zucchini, using vegetable stock.
- Additional Ingredients: Add chorizo or seasonal vegetables such as green beans or asparagus for an extra layer of flavor.
- Low-Carb Version: Substitute rice with cauliflower rice for a low-carb alternative that maintains a satisfying texture.
Ingredient Substitutes
Equipment List
Step-by-Step Instructions
Special Notes
Variations and Customizations
Nutritional Information (per serving)
Calories: 450
Protein: 30g
Fat: 20g
Carbohydrates: 48g
Fiber: 4g
Engaging Visual Details
Imagine a golden-hued rice bed laden with vibrant shrimp, glistening mussels, and tender calamari. The inviting aroma of saffron wafts through the air, teasing your senses as you prepare to serve this dish. The sound of sizzling seafood mingling with the bubbling broth is music to the ears, drawing hungry guests to the table. Pair this visual journey with images of each cooking phase and a video tutorial to enhance engagement further.
Conclusion
This easy Spanish paella with seafood recipe is a delightful way to bring the flavors of Spain into your home. Itโs not just a meal; itโs an occasion best shared with friends and family. So why not try it out? Get cooking, and let the aroma of this delectable dish fill your kitchen! Leave a comment below if you tried this recipe or share your version on Instagram and tag us with MyDeliciousDish!
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