Here’s a vibrant and flavorful recipe for Seafood Paella — the iconic Spanish dish loaded with saffron-infused rice, fresh seafood, and fragrant spices. Perfect for impressing guests or enjoying a festive dinner!
🥘🍤 Seafood Paella
🕒 Prep Time: 20 min
🕒 Cook Time: 45 min
🍽️ Serves: 4–6
🧂 Ingredients:
-
2 tbsp olive oil
-
1 small onion, finely chopped
-
1 red bell pepper, diced
-
3 cloves garlic, minced
-
1 ½ cups Bomba or short-grain rice (like Arborio)
-
1 tsp smoked paprika
-
1/2 tsp saffron threads, soaked in 2 tbsp warm water
-
1 can (14 oz) diced tomatoes
-
4 cups fish stock or seafood broth, heated
-
1 lb shrimp, peeled and deveined
-
1 lb mussels, cleaned and debearded
-
1 cup frozen peas
-
1/2 lb calamari rings (optional)
-
Salt and black pepper, to taste
-
Lemon wedges and chopped parsley for garnish
🔪 Instructions:
-
Prep:
Heat olive oil in a large, deep skillet or paella pan over medium heat. -
Sauté Vegetables:
Add onion and bell pepper, cooking until softened (about 5 minutes). Stir in garlic and smoked paprika; cook 1 minute until fragrant. -
Add Rice & Saffron:
Stir in rice to coat with oil and veggies. Pour in saffron with its soaking water and diced tomatoes. Stir well. -
Add Broth:
Pour in hot fish stock. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 15 minutes. Do not stir after this point (helps develop the socarrat—the crispy bottom). -
Add Seafood:
Nestle shrimp, mussels, and calamari (if using) into the rice. Cover loosely with foil or a lid. Cook until seafood is done and mussels open (about 10 minutes). Discard any unopened mussels. -
Add Peas & Rest:
Scatter peas on top during last 5 minutes. Remove from heat and let rest covered for 5 minutes. -
Serve:
Garnish with chopped parsley and lemon wedges. Serve straight from the pan!
🍴 Tips:
-
Use fresh seafood for best flavor.
-
Don’t stir the rice after adding broth to encourage a crispy bottom layer.
-
Substitute chicken or chorizo for a mixed paella variation.