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Delicious Spanish Seafood Paella Ready to Impress!
Alyssa

Delicious Spanish Seafood Paella

Enjoy a flavorful Spanish Seafood Paella with shrimp, mussels, and saffron-infused rice, perfect for a festive and satisfying main dish.
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Ingredients Method

Ingredients
  

  • 2 tbsp olive oil: Used for sautéing the vegetables and adding a rich fruity flavor.
  • 1 small onion chopped: Adds sweetness and depth to the base of the dish.
  • 1 red bell pepper diced: Provides color and a mild peppery flavor.
  • 4 cloves garlic minced: Adds aromatic qualities, enhancing the overall flavor profile.
  • 2 cups short-grain rice like Bomba or Arborio: Essential for paella, this rice absorbs liquid beautifully and becomes creamy yet al dente.
  • 1 tsp smoked paprika: Infuses the dish with a lovely smoky flavor reminiscent of traditional Spanish cuisine.
  • 1/2 tsp saffron threads soaked in warm water: Often regarded as the spice of luxury, saffron provides a distinct flavor and beautiful color.
  • 1/2 tsp sweet paprika: Offers a different flavor aspect and enhances the dish's color.
  • 1 tsp salt: Essential for seasoning bringing all flavors together.
  • 1/2 tsp black pepper: Adds a subtle heat.
  • 4 cups seafood or chicken stock: The flavorful liquid that will cook the rice and infuse it with essence.
  • 1/2 cup dry white wine optional: This adds acidity and a depth of flavor to the dish.
  • 1/2 lb shrimp peeled and deveined: A classic seafood component in paella, providing a pop of flavor and texture.
  • 1/2 lb mussels scrubbed: Adds a briny sweetness and visual appeal to the dish.
  • 1/2 lb calamari sliced: Contributes a unique chewiness, enhancing the seafood medley.
  • 1/2 lb firm white fish cut into chunks: Offers a delicate flavor and helps balance the dish.
  • 1/4 cup fresh parsley chopped: For garnish, adding a fresh note and color contrast.
  • Lemon wedges: To serve alongside for a fresh citrus kick that brightens the dish.
  • 1/4 cup green peas optional: Adds a pop of color and additional nutrition.
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Method
 

  1. Heat olive oil: In a large, wide pan or paella pan, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 small chopped onion and 1 diced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
  2. Add garlic: Stir in 4 minced cloves of garlic and cook for about 1-2 minutes until fragrant. This step layers the flavors and builds a flavorful base.
  3. Incorporate rice: Add 2 cups of short-grain rice (like Bomba or Arborio) along with 1 teaspoon of smoked paprika, 1/2 teaspoon of sweet paprika, and the saffron that has been soaking in warm water. Toast the rice for 2-3 minutes, stirring frequently to ensure even coating with the oil and spices.
  4. Pour in stock and wine: Carefully pour in 4 cups of seafood or chicken stock and, if using, 1/2 cup of dry white wine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes. Avoid stirring the rice, as it can cause it to become mushy.
  5. Nestle in the seafood: After 15 minutes, arrange 1/2 lb of peeled and deveined shrimp, 1/2 lb of scrubbed mussels, 1/2 lb of sliced calamari, and 1/2 lb of firm white fish chunks on top of the rice. Cover the pan with a lid or foil and cook for an additional 10-12 minutes, or until the seafood is cooked through and the rice has absorbed all the liquid.
  6. Garnish and serve: Once the seafood is cooked and the rice is tender, uncover the pan. Garnish with a 1/4 cup of chopped fresh parsley and, if desired, the optional 1/4 cup of green peas for a splash of color. Serve with lemon wedges for squeezing over the top.
  7. Take your time during each step and remember, the secret to a great paella is patience and allowing the flavors to meld together. Look for visual cues like the rice turning tender and the shrimp becoming pink and curled to indicate your seafood is ready.