Easy Seafood Paella Recipe — A Delicious Spanish Classic Food
Introduction:
One of Spain’s most famous dishes is seafood paella, and guess what? Making this mouthwatering dish from scratch is easier than you might think! In less than an hour, you can create authentic seafood for paella that’s even better than what you’d find in some Spanish restaurants. Let me show you my tips to achieve the perfect seafood paella.
Why This Recipe Works:
- The crispy layer of rice at the bottom, known as socarrat, is a sign of a well-made paella and adds a delightful texture and rich flavor.
- For the best results, use short/medium grain rice like Bomba rice or similar varieties that absorb more liquid without becoming mushy.
- Making your own seafood stock and sofrito (flavorful sauce) elevates the taste of your paella.
- Using real saffron instead of food coloring adds a unique color and flavor to the rice, making it worth the effort.
Ingredients:
To prepare your own seafood paella, you’ll need:
- Rice: Opt for short/medium grain rice like Bomba, Calasparra, or Senia.
- Seafood: Common choices include squid or cuttlefish, shrimp or prawns, and shellfish like clams and mussels.
- Stock: Using homemade seafood stock is recommended for the best taste, but good quality boxed stock is a suitable substitute.
- Saffron: This special ingredient gives paella its distinctive color and mild flavor.
Substitutions:
If you can’t find specific ingredients, consider these substitutions:
- Rice: Arborio rice is an alternative to Spanish rice, but expect different results.
- Seafood Stock: If making your stock is impossible, a good quality boxed stock can be used instead.
- Saffron: If saffron is unavailable or expensive, a pinch of turmeric can add color, or you can omit it.
How To Make:
1. Heat seafood stock and white wine with a pinch of saffron in a pot.
2. Sauté onion and garlic in olive oil to make the sofrito.
3. Add tomatoes, paprika, and salt to the sofrito and cook until it becomes jam-like.
4. Add squid and sauté for a minute.
5. Mix rice into the sauce and cook briefly.
6. Pour the broth mixture into the pan without stirring.
7. Simmer for 10 minutes, then add shrimp and cook for another 10 minutes.
8. Steam mussels separately and place them on the paella.
9. Let it rest for 3 minutes and then reheat briefly for a crispy socarrat.
Recipe Tips & FAQs:
- Paella comes in various types, with seafood paella and mixed paella being popular choices.
- Short to medium grain Spanish rice like Bomba or Calasparra is essential for the perfect paella.
- The secret to a great paella lies in using homemade sofrito, real saffron, and homemade seafood stock.
- Seafood paella usually includes squid (calamari), prawns, and mussels, but you can add your favorite fish.
- This recipe serves 4 as a main dish or 6 as a starter. Enjoy it family-style with tapas while waiting for the rice to be prepared.
Store & Serve:
- It’s best to enjoy paella immediately after making it, but you can prepare the sofrito in advance.
- Store any leftovers in the fridge in an airtight container for 1–2 days and reheat on the stove or in the microwave.
- Freezing paella is not recommended, so make a portion that you can finish within 2 days.
Now, armed with these simple instructions, you’re ready to create a delicious and authentic Spanish seafood paella in no time! Enjoy the flavors of Spain right in your own kitchen.
The Spanish chef by Omar Allibhoy is known for his mastery of the various Spanish dishes and Sea Food Paella is one of them. He uses traditional ingredients and techniques to ensure an unforgettable taste.
