Description
This Seafood Paella is a vibrant, flavorful dish packed with a variety of seafood including shrimp, mussels, clams, and squid. A traditional Spanish rice dish, it features a rich saffron-infused broth and a medley of fresh vegetables. The perfect dish for a family dinner or a special occasion!
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
- 4 cups chicken broth
- 1/2 cup white wine
- 1/2 tsp saffron threads
- Salt and pepper to taste
Instructions
- Prepare the Saffron Broth: In a small bowl, steep the saffron threads in 1/4 cup of warm water and set aside. In a large pan or paella pan, heat a bit of oil over medium heat and sauté the chopped onion, garlic, and bell pepper until softened, about 5 minutes.
- Add Tomatoes and Rice: Stir in the diced tomatoes and cook for another 2 minutes. Add the arborio rice, stirring it into the vegetable mixture, and let it cook for 1-2 minutes to lightly toast the rice.
- Add the Liquids: Pour in the white wine and let it simmer for a minute. Then, add the chicken broth, saffron water, and season with salt and pepper to taste. Stir to combine and bring the mixture to a simmer.
- Cook the Seafood: Once the broth is simmering, arrange the shrimp, mussels, clams, and squid over the rice. Cover the pan with a lid or foil and let it cook for 10-15 minutes, or until the seafood is cooked through and the rice is tender.
- Serve: Once the rice is cooked and the seafood is done, remove from heat and let the paella rest for 5 minutes. Garnish with fresh herbs or lemon wedges if desired.
Notes
- You can substitute the seafood based on availability or preference. Crab, scallops, or lobster can also be great additions to paella.
- Paella is traditionally cooked without stirring once the rice is added to the liquid, allowing for a crispy bottom layer of rice, known as “socarrat.”
- If you prefer a slightly spicier version, add a pinch of red pepper flakes or a chopped fresh chili.
- Prep Time: 15 minutes
- Cook Time: 30 minutes