Description
Seafood paella is a vibrant Spanish dish from Valencia that combines a variety of seafood with rice, infused with saffron and fresh ingredients, creating a flavorful experience.
Ingredients
- Arborio rice: 1 ½ cups (300 g)
- Shrimp: 1 lb (450 g), peeled and deveined
- Mussels: 1 lb (450 g), cleaned and debearded
- Calamari: ½ lb (225 g), cleaned and sliced into rings
- Bell peppers: 1 red and 1 green, diced
- Onion: 1 medium, finely chopped
- Garlic: 4 cloves, minced
- Saffron: ½ teaspoon
- Vegetable broth: 4 cups (1 liter)
- Olive oil: 3 tablespoons
- Fresh parsley: ¼ cup, chopped (for garnish)
- Lemon: 1, cut into wedges (for serving)
- Salt and pepper: to taste
Instructions
- Soak saffron threads in warm vegetable broth.
- Heat olive oil in a large paella pan, sauté onion until translucent, then add garlic and bell peppers.
- Stir in Arborio rice and toast for 2 minutes.
- Add vegetable broth and saffron mixture, season with salt and pepper, and bring to a gentle boil.
- Once the rice absorbs most of the liquid, arrange shrimp, mussels, and calamari on top without stirring.
- Cover and cook for another 10-15 minutes until seafood is cooked and mussels have opened.
- Let sit covered for 5 minutes, then garnish with parsley and serve with lemon wedges.
Notes
- Use Bomba or Calasparra rice for the best texture.
- Do not stir the rice after adding seafood to avoid mushiness.
- Let the paella rest after cooking for enhanced flavor.
- Experiment with optional ingredients like smoked paprika or chorizo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Seafood Paella, Spanish Cuisine, Seafood Recipe, Paella Recipe