Sunkissed Seafood Paella
Recipe Introduction
Fancy a taste of Spain? Ever wondered how to make Seafood Paella at home? Honestly, it's easier than you think, and I'm here to show you how.
Quick Hook
Remember that amazing Spanish Dish you had on holiday? Well, this Seafood Paella recipe will bring that flavour straight to your kitchen! It is bursting with fresh seafood flavours.
Brief Overview
Originating from Valencia, Paella Spain is traditionally a rice dish. This Authentic Paella Recipe takes about an hour and fifteen minutes. It yields about 6 servings.
Main Benefits
Seafood is packed with protein and omega-3s. This Homemade Paella is perfect for a weekend dinner party. What makes this Spanish Paella Recipe Seafood so special? The incredible flavour and the crispy rice bottom, or socarrat !
Ready to dive into the ingredients? Let's get started. This is the Best Seafood Paella recipe to make!
Alright, mate! Let's get cracking on this Seafood Paella recipe. Even if you have never cooked Paella Rice before. I am here to show you How to make paella.
Ingredients & Equipment for the Best Seafood Paella
Alright, let's dive into what you'll need to make this amazing Seafood Paella . Don't worry, I'll keep it simple. Remember my first attempt at making a Spanish Dish ? Oh my gosh, what a disaster! Using the right ingredients makes ALL the difference.
Main Ingredients for Your Paella Seafood
Olive Oil: 2 tablespoons (30 ml) . Use good quality! Trust me.
Onion: 1 large , finely chopped. About 1 cup (150g).
Garlic: 2 cloves , minced. That's around 2 teaspoons (6g).
Red Bell Pepper: 1 , chopped. Roughly 1 cup (150g).
Tomato: 1 ripe , grated. Should give you ½ cup (120g). The quality of the tomatoes makes Authentic Paella Recipe .
Smoked Paprika: 1 teaspoon (5g) . Essential for that smoky flavor!
Saffron Threads: ½ teaspoon (1g) , lightly toasted. This is Paella Spain , folks!
Paella Rice : 1 ½ cups (300g) . Bomba or Calasparra are your best bet for Paella Rice .
Seafood Stock : 5 cups (1.2 Liters) . high-quality stock is KEY.
Mussels: 1 pound (450g) , scrubbed. Make sure they're fresh!
Shrimp: 1 pound (450g) , peeled and deveined.
Calamari: ½ pound (225g) , cleaned and cut into rings.
Scallops: ½ pound (225g) .
Frozen Peas: ½ cup (75g) .
Lemon: 1 , cut into wedges.
Fresh Parsley: Chopped, for garnish.
Seasoning Notes for the Perfect Spanish Paella Recipe Seafood
A good Seafood Paella Recipe Seafood needs balance!
- Essential spices: Smoked paprika and saffron are non-negotiable. Honestly, the saffron is what makes it so special.
- Flavor enhancers: A pinch of cayenne pepper can add a nice kick, if you're feeling brave.
- Substitution options: No saffron? A tiny pinch of turmeric will add colour, but won't taste the same.
Equipment Needed for your Homemade Paella
Let's keep this simple.
- Paella Pan: A 15 inch is ideal, but a large, shallow skillet will work.
- Mortar and Pestle: Optional, for grinding saffron.
- Good quality, non stick pan to avoid the rice burning.
Sun-Kissed Seafood Paella : A Taste of the Mediterranean
Fancy a trip to sunny Spain without leaving your kitchen? This vibrant Seafood Paella is your one-way ticket. Honestly, this Spanish dish is bursting with fresh Paella Seafood , saffron infused rice, and a whole load of veggies.
It's a guaranteed crowd pleaser. Forget about boring dinners. This is a proper taste of Paella Spain . Did you know that authentic paella originates from Valencia? This recipe brings those flavours right to your table.
Prep Like a Pro for your Seafood Paella Recipe
First, get all your bits and bobs ready. This is called mise en place . Chop your 1 large onion (about 1 cup , 150g ), mince 2 cloves garlic (approx.
2 teaspoons , 6g ), chop 1 red bell pepper (approx. 1 cup , 150g ), and grate 1 ripe tomato (approx.
½ cup , 120g ). Having everything prepped saves loads of time. Crush ½ teaspoon saffron threads (about 1g ) in a mortar and pestle.
Lightly toasting those little threads releases a deeper flavour. Don't skip this step.
How to make paella: The step-by-step
Heat 2 tablespoons olive oil ( 30 ml ) in your paella pan (or a big, shallow skillet). Medium heat is your friend here.
Chuck in the onion and cook until soft. Then add the garlic and bell pepper. Cook until they are soft too. This is the sofrito .
Stir in the grated tomato, 1 teaspoon smoked paprika ( 5g ), and that toasted saffron. Cook until it thickens, and smells amazing.
Add 1 ½ cups paella rice ( 300g ) to the pan and make sure every grain is coated in that lovely mixture. Give it a minute or two.
Pour in 5 cups seafood stock ( 1.2 Liters ). Bring to a boil, then turn it down to a simmer. Important : Don't stir it after this!
Arrange your 1 pound mussels ( 450g ), 1 pound medium shrimp ( 450g ), ½ pound calamari ( 225g ), and ½ pound scallops ( 225g ) over the rice.
Gently nestle them in.
Simmer, uncovered, for about 20- 25 minutes . Until the rice is nearly done and all the seafood is cooked, stir in ½ cup frozen peas ( 75g ), then, Crank up the heat for a few minutes to get the glorious socarrat (the crispy bottom).
Listen for the crackling sound. Perfection!
Remove from the heat. Cover with a tea towel, and let it sit for 5- 10 minutes . Then, garnish with parsley, serve with lemon wedges.
Best Seafood Paella : Pro Tips and Tricks
Honestly, don't stir the rice after adding the stock. This makes it gluey. Secondly, use good stock. It makes all the difference.
The Authentic Paella Recipe uses proper paella rice like bomba or Calasparra. If you can't find it, Arborio will do in a pinch, this will alter the texture significantly.
Serve your Homemade Paella with olives and some crusty bread for dipping in the amazing juices. Buen provecho!
Recipe Notes for the Best Seafood Paella
Alright, so you're about to embark on a Spanish Paella Recipe Seafood adventure! Before you dive in, let's chat about a few little bits and bobs that'll make your Homemade Paella experience a total breeze.
We'll cover everything from serving up a fancy plate to storing leftovers, plus a few cheeky variations. Paella Spain , here we come!
Serving Suggestions: Let's Get Fancy, Shall We?
Plating and presentation can really elevate your Seafood Paella Recipe . First, find the most beautiful plate you own. Then, arrange the seafood prominently on top of the Paella Rice , making sure everyone gets a bit of everything.
Garnish with fresh parsley and those gorgeous lemon wedges. They aren't just there for looks! A squeeze of lemon brightens everything up.
As for sides? Honestly, a simple green salad is perfect. Or some crusty bread for soaking up all those delicious juices.
And a crisp, chilled glass of Albariño? Absolutely divine. This will make you feel like you are in Spain .
Storage Tips: No Waste Allowed
Got leftovers? First of all, well done because that is quite a feast! Store that Seafood Paella properly. Once it's cooled down, pop it in an airtight container and stick it in the fridge.
It'll be good for up to two days .
Freezing cooked rice can be a bit tricky, so I wouldn't recommend freezing this Spanish dish . Reheating? Gently heat it in a pan with a splash of stock to keep it moist.
Nobody wants dry Paella Seafood !
Variations: Mix It Up a Little
Fancy a change? How about a Seafood Paella with chicken and chorizo? You know, a bit of land and sea action! Or, if you're veggie, skip the seafood altogether and load it up with artichokes, beans, and mushrooms.
For a dietary swap, consider using cauliflower rice for a lower carb version, though it won't be quite the same as the Authentic Paella Recipe .
Try using the best ingredients available to give it a boost of flavor.
Nutrition Basics: Goodness in Every Bite
This Seafood Paella Recipe is a nutritional winner. It’s packed with protein from the seafood, plus vitamins and minerals from the veggies.
One serving clocks in at roughly 450 calories, 40g of protein, 15g of fat, and 40g of carbs. It’s a great source of lean protein and complex carbohydrates.
The seafood is rich in omega-3 fatty acids. Plus, saffron is loaded with antioxidants! How to make Paella both delicious and good for you? You have to use the freshest ingredients and follow the instructions.
Okay, you're officially prepped! Go forth and create an amazing Seafood Paella . Remember, cooking should be fun. Don't stress too much, and enjoy the process! Buen provecho !
Frequently Asked Questions
What exactly is socarrat, and how do I get it in my Seafood Paella?
Socarrat is the prized crispy, slightly caramelised crust that forms on the bottom of the paella. To achieve it, increase the heat slightly during the last few minutes of cooking and listen for a crackling sound.
Be careful not to burn it it’s a fine line between golden and acrid, a bit like toasting marshmallows!
Can I use any kind of rice for Seafood Paella, or is bomba rice essential?
While bomba or Calasparra rice is ideal because they absorb a lot of liquid without becoming mushy, you can use Arborio rice in a pinch. The texture will be slightly creamier, so keep a close eye on the liquid levels and cooking time, and maybe don't tell a proper Spaniard you used it!
My shellfish is sometimes rubbery. How do I ensure my Seafood Paella has perfectly cooked seafood?
Timing is everything! Add the seafood according to cooking time, with the longest cooking items (like mussels) going in first. Don't overcook the seafood, as it will continue to cook slightly after you take the paella off the heat. Look for the mussels to pop open and the shrimp to turn pink.
Can I prepare Seafood Paella in advance, or is it best served immediately?
Paella is really at its best served fresh, right out of the pan. If you absolutely must prepare ahead, you can make the sofrito earlier in the day and store it in the fridge. But cooking the rice and seafood should be done closer to serving time for the best flavour and texture.
A bit like a Sunday roast it's just not the same the next day, is it?
What's the best way to store leftover Seafood Paella?
Store any leftover paella in an airtight container in the refrigerator. It's best consumed within 1-2 days. Reheating can be done in a pan on the stovetop with a little bit of broth or in the microwave, but be aware the rice may dry out a bit, and the seafood might become a bit tougher.
I'm allergic to shellfish. What's a good substitute to make a tasty paella?
No worries, you can definitely adapt it! Try using firm white fish like cod or monkfish, along with chicken or chorizo for flavour and protein. You can also load it up with extra vegetables like artichoke hearts, mushrooms, and bell peppers for a delicious and satisfying paella.
Sunkissed Seafood Paella
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 15g |
| Fiber | 0g |
