Spanish Seafood Paella
Immerse yourself in the bold flavors and aromas of Spain with this iconic Spanish Seafood Paella recipe! This classic dish from the Valencia region is a masterclass in combining succulent seafood, savory spices, and saffron-infused rice. Shrimp, mussels, clams, and chorizo come together in a flavorful and aromatic symphony that will transport you to the sun-kissed coast of Spain.
Preparation Time: 20-25 minutes
Cooking Time: 35-40 minutes
2 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 medium tomatoes, grated (discard skin)
1 tsp smoked paprika
1 pinch of saffron threads (soaked in 2 tbsp warm water)
1/2 tsp sweet paprika
Salt and pepper to taste
2 cups Spanish paella rice (e.g., Bomba or Calasparra)
4 cups fish or chicken stock (warm)
1/2 cup dry white wine (optional)
1/2 lb (225g) mussels, cleaned
1/2 lb (225g) clams, cleaned
1/2 lb (225g) shrimp, peeled and deveined
1/2 lb (225g) squid rings
1/2 cup frozen peas (optional)
Lemon wedges for garnish
Fresh parsley, chopped
1.Prepare the base:
Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat. Sauté the onion, garlic, and bell peppers until softened (about 5 minutes). Stir in the grated tomatoes, smoked paprika, sweet paprika, saffron (with water), and a pinch of salt. Cook for another 5-7 minutes until the mixture thickens slightly.
2.Toast the rice:
Add the paella rice to the pan and stir to coat the grains in the flavorful base. Cook for 2 minutes, allowing the rice to absorb the flavors.
3.Add the liquid:
Pour in the stock and white wine (if using). Stir gently to distribute the rice evenly. Bring to a boil, then reduce the heat to medium-low. Do not stir the rice further—it should cook undisturbed to form a crispy crust (the socarrat) at the bottom.
4.Add the seafood:
After about 10 minutes, arrange the mussels, clams, shrimp, and squid on top of the rice. Press them slightly into the liquid. Scatter the peas over the top (if using).
5.Cook to perfection:
Cover the pan with aluminum foil or a lid and cook for another 10-15 minutes until the seafood is cooked through and the rice has absorbed the liquid. The mussels and clams should open; discard any that remain closed.
6.Rest and serve:
Remove the pan from the heat and let the paella rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side.
Nutritional Information (per serving):
1. Calories: 550-600
2. Protein: 35-40g
3. Fat: 25-30g
1. Saturated Fat: 8-10g
4. Cholesterol: 60-70mg
5. Carbohydrates: 40-45g
1. Fiber: 2-3g
2. Sugar: 2-3g
6. Sodium: 800-1000mg