Spanish seafood paella (paella de marisco) is a vibrant and flavorful rice dish loaded with seafood and other delicious ingredients. It originated in the Valencia region of Spain, but variations are enjoyed throughout the country. Here’s a guide to making your own paella de marisco:
Ingredients:
- 1 cup bomba rice (or short-grain rice) – Bomba rice is the traditional choice for paella, but other short-grain varieties like Calasparra or Senia can work as well.
- Extra virgin olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads (saffron is a key ingredient but can be expensive, so adjust the quantity based on your budget)
- 4 cups seafood stock (fish or shellfish stock)
- 1/2 cup dry white wine (optional)
- 1 tomato, grated (optional)
- Salt and freshly ground black pepper
- 1 pound assorted seafood, such as mussels, clams, shrimp, calamari, scallops (cleaned and deveined)
- 1 lemon, cut into wedges
- Chopped fresh parsley (for garnish)
Instructions:
- Prepare your ingredients: Have all your ingredients prepped and ready to go, as paella cooking is a relatively fast process.
- Sauté the vegetables: Heat a large paella pan or skillet over medium heat with olive oil. Add the chopped onion and red bell pepper, and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add spices and rice: Sprinkle in the smoked paprika and saffron threads, and cook for 30 seconds to release their flavors. Add the bomba rice and stir to coat it with the oil and spices.
- Pour in the liquids: Add the seafood stock, white wine (if using), and grated tomato (if using). Season with salt and pepper to taste. Bring to a simmer.
- Arrange the seafood: Gently arrange the assorted seafood on top of the rice, ensuring everything is evenly distributed. Don’t stir the paella after adding the seafood, as you want the rice to cook undisturbed and form a crispy bottom layer (socarrat).
- Simmer and cook: Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid has been absorbed.
- Rest and garnish: Once cooked, remove the pan from heat and let it stand for 5 minutes, covered. This allows the rice to finish absorbing any remaining liquid and flavors. Finally, garnish with lemon wedges and fresh parsley before serving.
Tips:
- Use high-quality, fresh seafood to get the best flavor.
- If you don’t have seafood stock, you can use chicken or vegetable stock with a teaspoon of fish sauce added for extra depth of flavor.
- Traditionally, paella is cooked in a wide, shallow pan that allows for even heat distribution and evaporation. A paella pan is ideal, but a large skillet or Dutch oven can work too.
- Socarrat, the crispy rice layer at the bottom of the pan, is a prized part of paella. Don’t be afraid to let it cook undisturbed for a few minutes after the rice is cooked through.
- Paella is meant to be shared! This recipe yields paella for several people, making it perfect for a potluck or gathering.
- Enjoy your delicious and authentic Spanish seafood paella!
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