Spanish Seafood Paella is a vibrant and aromatic dish that embodies the essence of Spanish cuisine. This iconic recipe hails from the coastal regions of Spain, where it is traditionally cooked in a large, shallow pan known as a “paellera.” The dish features a rich tapestry of flavors, starting with a base of saffron-infused rice that is cooked to perfection with a variety of seafood, such as shrimp, clams, mussels, and sometimes squid. The rice absorbs the flavors of a rich broth, aromatic spices, and the natural juices from the seafood, resulting in a colorful and flavorful feast. Paella is often enjoyed in communal settings, making it perfect for gatherings where it can be savored as a celebration of both flavor and company.
Ingredients:
- 4 cups chicken or seafood broth
- 1 teaspoon saffron threads
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups short-grain paella rice (e.g., Bomba or Arborio)
- 1 cup diced tomatoes (fresh or canned)
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound squid, cleaned and cut into rings
- 1 cup frozen peas
- Salt and pepper to taste
- Lemon wedges, for serving
- Fresh parsley, chopped for garnish
Directions:
- Prepare the Broth:
- In a small saucepan, warm the broth over medium heat. Add the saffron threads and allow them to steep as the broth heats.
- Cook the Vegetables:
- Heat the olive oil in a large paella pan or a wide shallow skillet over medium heat. Sauté the onion and red bell pepper until the onion becomes translucent. Add the garlic and cook for another minute until fragrant.
- Add the Rice:
- Stir in the paella rice and cook for 2-3 minutes to lightly toast the grains. Add the diced tomatoes and stir to combine.
- Simmer the Paella:
- Pour the saffron-infused broth over the rice and bring to a simmer. Season with salt and pepper. Cook, without stirring, until the rice has absorbed most of the liquid, about 15 minutes.
- Add the Seafood:
- Nestle the shrimp, mussels, clams, and squid into the rice. Cover the pan and cook until the seafood is cooked and the shells of the mussels and clams have opened, about 10 minutes.
- Add the Peas:
- Sprinkle the frozen peas over the paella in the last 5 minutes of cooking. Cover again to finish cooking.
- Rest the Paella:
- Remove the pan from heat and let it sit, covered, for 10 minutes to allow the flavors to meld and the remaining liquid to be absorbed.
- Serve:
- Garnish the paella with chopped parsley and serve with lemon wedges on the side. Invite guests to squeeze lemon juice over their portion as desired.
Spanish Seafood Paella is a dish best enjoyed freshly made, surrounded by friends and family. It’s not just a meal but an experience—a culinary journey to the heart of Spanish culture and coastal cuisine.
