Description
This Seafood Paella recipe is a classic Spanish dish packed with flavor from a mix of shellfish, rice, and aromatic spices like saffron and smoked paprika. Perfect for a special dinner or gathering.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- 1 1/2 cups Arborio or Bomba rice
- 1/2 cup dry white wine
- 4 cups seafood or chicken stock, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seafood:
- 1/2 pound mussels, cleaned and debearded
- 1/2 pound clams, scrubbed
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound calamari rings
Additional:
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges
Instructions
- Heat olive oil: In a large paella pan over medium heat, sauté onion until soft. Add garlic, red bell pepper, smoked paprika, and saffron.
- Add rice: Stir in rice to coat in oil and spices. Pour in white wine and cook until absorbed.
- Cook: Add warm stock, salt, and pepper. Simmer without stirring for 15 minutes. Nestle seafood over rice, cover, and cook for another 10–12 minutes.
- Finish: Add peas for the last 5 minutes. Let rest, covered, for 5 minutes. Garnish with parsley and serve with lemon wedges.
Notes
- For a smokier flavor, add chorizo.
- Substitute other shellfish or chicken if desired.
- Avoid stirring once stock is added to develop the traditional crust.
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 4g
- Sodium: 940mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 170mg
