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A vibrant dish of paella with seafood, showcasing mussels, prawns, and rice.

Paella With Seafood

Experience a taste of Spain with this vibrant Seafood Paella, loaded with succulent shrimp, mussels, clams, and squid, all cooked to perfection with saffron-infused Arborio rice and aromatic vegetables. This recipe promises a flavorful and satisfying culinary journey.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Paella pan or wide, shallow skillet
  • Lid or foil

Ingredients
  

Main Ingredients

  • Olive oil Good quality extra virgin for sautéing.
  • 1 medium Onion finely chopped
  • 4 cloves Garlic minced
  • 1 Bell peppers red
  • 1 Bell peppers green
  • 1 can Tomatoes (14.5 oz) diced, undrained, or 2-3 fresh ripe tomatoes, grated
  • 2 cups Arborio rice or bomba rice
  • 0.5 teaspoon Saffron threads crumbled and steeped in a little warm water or broth
  • 1 tablespoon Smoked paprika
  • 4 cups Chicken or vegetable broth warmed
  • 0.5 cup White wine (optional), a dry white wine like Sauvignon Blanc
  • 1 lb Mixed seafood (shrimp, mussels, clams, squid rings, scallops)
  • 0.5 cup Frozen peas
  • 1 Lemon cut into wedges for serving
  • Fresh parsley chopped for garnish
  • Salt and freshly ground black pepper to taste

Instructions
 

Step Group 1

  • Heat olive oil in a paella pan or skillet, then add onion and bell peppers and cook for 5-7 minutes until softened. Stir in minced garlic for one minute until fragrant. Add diced tomatoes and cook for 5-8 minutes to create a sofrito.

Step Group 2

  • Stir Arborio rice into the sofrito, coating each grain, and cook for 2-3 minutes until translucent. Sprinkle in smoked paprika and saffron, stir well, then add white wine (if using) and cook until almost evaporated.

Step Group 3

  • Pour warm broth over the rice, stir once gently, then bring to a simmer. Reduce heat, cover loosely, and cook for 15-20 minutes until liquid is absorbed and rice is almost tender.

Step Group 4

  • Arrange mixed seafood and frozen peas on top of the rice, cover, and cook for 5-10 minutes until seafood is cooked through. For socarrat, turn up the heat for 2-3 minutes, listening for a crackling sound.

Step Group 5

  • Remove paella from heat, let it rest covered for 5-10 minutes. Garnish with fresh chopped parsley and serve immediately with lemon wedges.

Notes

For an authentic touch, develop a "socarrat" (toasted rice crust) at the bottom of the pan by increasing the heat during the last few minutes of cooking. Be careful not to burn it! Also, resist the urge to stir the rice after adding the broth to ensure proper cooking and the formation of the socarrat.