Seafood Paella Recipe

Seafood Paella Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tomatoes, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (soaked in 2 tablespoons of warm water)
• 2 cups Bomba or Arborio rice
• 4 cups seafood stock (or fish stock)
• 1/2 cup dry white wine
• 12 large shrimp, peeled and deveined
• 8-10 mussels, cleaned and debearded
• 8-10 clams, cleaned
• 1/2 pound squid, cleaned and cut into rings
• 1/2 cup frozen peas (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Base:
   • Heat the olive oil in a large paella pan or wide, heavy skillet over medium heat.
   • Add the chopped onion and garlic, and sauté until the onion is soft and translucent, about 5 minutes.
   • Stir in the diced bell peppers and cook for another 3-4 minutes.
   • Add the chopped tomatoes, smoked paprika, and saffron (along with the soaking water), and cook for another 2-3 minutes until the tomatoes begin to break down.
2. Add the Rice:
   • Stir in the rice, ensuring it is well coated with the vegetable mixture and spices.
   • Cook the rice for about 2 minutes, stirring occasionally.
3. Add the Liquids:
   • Pour in the seafood stock and white wine.
   • Stir to evenly distribute the rice, then bring the mixture to a simmer.
   • Reduce the heat to medium-low and let the paella cook, uncovered, without stirring, for about 15 minutes.
4. Cook the Seafood:
   • Nestle the shrimp, mussels, clams, and squid into the rice, ensuring they are evenly distributed.
   • Add the peas, if using.
   • Continue to cook the paella until the seafood is fully cooked and the rice has absorbed most of the liquid, about 10-15 minutes.
   • The mussels and clams should open; discard any that do not.
5. Create the Socarrat (Optional):
   • If you prefer a crispy bottom layer (socarrat), increase the heat to medium-high for the last few minutes of cooking, but be careful not to burn the paella.
6. Season and Garnish:
   • Taste and adjust the seasoning with salt and pepper as needed.
   • Remove the paella from the heat and let it rest for a few minutes.
   • Garnish with chopped fresh parsley.
7. Serve:
   • Serve the paella directly from the pan with lemon wedges on the side for squeezing over the top.

Tips:

• Paella is traditionally cooked without stirring after the liquid has been added, which helps to develop the socarrat.
• You can customize the seafood based on what is available, adding fish, scallops, or even lobster if desired.

This Seafood Paella is perfect for a festive meal and is sure to impress your guests with its beautiful presentation and rich, savory flavors. Enjoy!