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Seafood Paella

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Seafood Paella is a classic Spanish one-pan dish featuring saffron-infused rice, tender seafood, and vibrant vegetables. It’s a flavorful, colorful meal that’s perfect for family dinners or special occasions.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 medium tomatoes, grated or finely chopped
  • 1 1/2 cups Spanish short-grain rice (such as Bomba or Calasparra)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon saffron threads
  • 3 cups seafood stock
  • 8 ounces (225 g) shrimp, peeled and deveined
  • 8 ounces (225 g) mussels, cleaned and debearded
  • 8 ounces (225 g) calamari rings
  • 1/2 cup peas
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  1. Heat the olive oil in a large paella pan or wide skillet over medium heat.
  2. Cook the onion and red bell pepper until softened, then add the garlic and cook for 1 minute.
  3. Stir in the grated tomatoes, smoked paprika, sweet paprika, and saffron, cooking until slightly thickened.
  4. Add the rice and stir until each grain is coated with the tomato mixture.
  5. Pour in the seafood stock, season with salt and black pepper, and gently stir once to distribute the rice evenly.
  6. Simmer without stirring for about 15 minutes.
  7. Arrange the shrimp, mussels, calamari, and peas evenly over the rice.
  8. Continue cooking for 8 to 10 minutes, until the seafood is cooked, the mussels have opened, and the rice is tender with most of the liquid absorbed.
  9. Remove the pan from the heat and let the paella rest for 5 minutes.
  10. Garnish with chopped parsley and serve with lemon wedges.

Notes

  • Add scallops or clams for an even richer seafood combination.
  • Include roasted red peppers for additional sweetness.
  • Use lobster tails for a special occasion variation.
  • Add a pinch of cayenne pepper for extra heat.
  • Do not stir the rice while it cooks to encourage the traditional crispy bottom layer known as socarrat.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of seafood stock or water.

Nutrition

Find it online: https://thefamilycooking.com/seafood-paella/