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To Seafood Paella Paella is one of the most iconic recipes in Spanish cuisine. Originally from the Valencia region, paella has evolved over time and today has many variations, with the seafood version being one of the most celebrated around the world. With rice, shrimp, squid, clams and mussels, all slowly cooked in a tasty broth scented with saffron, this dish is a true explosion of colors, aromas and flavors.

Ideal for special occasions or festive gatherings, paella is also an invitation to share, a dish to be served in the center of the table, with generous spoonfuls and lots of praise.

Ingredients (Serves 6-8 people)

Seafood:

300g of cleaned shrimp
300g of squid cut into rings
300g mussels (with or without shell)
300g seafood (optional)
Juice of 1 lemon
Salt and pepper to taste.

For the rice:

2 cups parboiled rice or paella rice (such as bomba)
1 chopped onion
3 cloves of minced garlic
1/2 red pepper, cut into strips
1/2 yellow pepper, cut into strips
2 ripe tomatoes, skinned and seeded, chopped
1 teaspoon of turmeric (or a few Spanish saffron pistils)
1/2 teaspoon sweet paprika (optional)
1 bay leaf
1/2 cup dry white wine
1 liter of fish or vegetable stock (hot)
Olive oil
Chopped parsley or chives to finish
Lemons cut into wedges to serve

Preparation:

1. Season the seafood:

Season shrimp, squid and shellfish with lemon, salt and pepper. Set aside for 10 to 15 minutes.

2. Sauté the aromatics:

Heat a good drizzle of olive oil in a paella pan or large frying pan. Sauté the onion and garlic until lightly browned. Add the peppers, tomatoes and bay leaves. Sauté for a few more minutes until the vegetables soften.

3. Add the rice and seasonings:

Add the rice and sauté for 1 to 2 minutes, stirring well. Add the white wine and let it evaporate. Then add the saffron, paprika and a little of the hot broth, enough to cover the rice.

4. Cook the rice:

Let it cook over medium heat, without stirring, adding more broth as it dries out, as if it were a risotto. This takes about 20 to 25 minutes.

5. Add the seafood:

In the last 10 minutes cooking, distribute the seafood over the rice, without mixing. Let them cook in the paella steam, completing the cooking without drying them out. The shrimp should be pink and firm.

6. Finish and serve:

When the rice is al dente and the broth has almost completely dried, turn off the heat, cover with aluminum foil and let it rest for 5 minutes. Finish with chopped chives or parsley and serve with lemon wedges.

Suggestions for Follow-up

Rustic bread or baguette
Green salad with lemon vinaigrette
Extra virgin olive oil with herbs
Dry white wine (Albariño, Sauvignon Blanc) or cava (Spanish sparkling wine)

Chef's Tips

Use homemade broth for a deeper flavor. A simple broth made with shrimp heads and shells and vegetables makes all the difference.
Avoid stirring the rice during cooking to form the traditional “socarrat”, the golden and lightly toasted layer at the bottom of the paella pan.
If you don't have a paella pan, use a wide, shallow frying pan.