Acerca de la Receta
Welcome to the vibrant world of Spanish cuisine, where we invite you to embark on a delectable journey to the coastal region of Valencia, Spain. Our Savory Seafood Paella recipe brings the essence of the Mediterranean to your kitchen, infusing it with the intoxicating flavors of fresh seafood, saffron, and rich spices. Inspired by the traditional paella pans that have graced Valencian tables for generations, this iconic dish offers a harmonious blend of textures and aromas. From the luscious socarrat to the tender morsels of shrimp, mussels, and clams, each spoonful transports you to the sun-soaked shores of Spain. So, join us in this gastronomic adventure, as we create a masterpiece that celebrates the joy of communal dining, shared laughter, and the enchanting tastes of the Mediterranean. Let's make memories that linger on our taste buds and hearts with every mouthwatering bite of our Seafood Paella. ¡Vamos! Let's get cooking!
Ingredientes
1/4 cup extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 tomato, diced
1
1/2 cups Arborio rice (or short-grain rice)
1/2 teaspoon saffron threads
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper (optional, for some heat)
4 cups fish or seafood broth (or vegetable broth)
1/2 cup dry white wine
1 lb (450g) mixed seafood (shrimp, mussels, clams, squid, etc.), cleaned and deveined
1/2 cup fresh or frozen peas
1 lemon, cut into wedges
Fresh parsley, chopped, for garnish
Salt and black pepper to taste
Preparación
In a large paella pan or wide, shallow skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent. Then add the minced garlic and cook for another minute until fragrant.
Stir in the diced red and yellow bell peppers and cook for a few minutes until they soften.
Add the diced tomato and continue to cook for a couple of minutes until the tomato breaks down.
Stir in the Arborio rice and sauté for 1-2 minutes until the rice is well coated with the oil and vegetables.
In a small bowl, crush the saffron threads and dissolve them in a tablespoon of warm water. Add the saffron mixture, sweet paprika, and cayenne pepper (if using) to the pan and mix well.
Pour in the fish or seafood broth and dry white wine. Season with salt and black pepper to taste. Give it a good stir and bring it to a gentle simmer.
Cook the rice on low to medium heat, without stirring, for about 15-20 minutes or until most of the liquid has been absorbed. Keep an eye on the pan to ensure it doesn't dry out too quickly.
Gently nestle the mixed seafood into the partially cooked rice. Arrange the seafood evenly across the pan.
Add the peas on top of the rice and seafood. Continue to cook, without stirring, for another 10-15 minutes until the seafood is cooked through, the rice is tender, and the liquid has been fully absorbed.
Once the paella is ready, remove it from the heat and cover the pan with a clean kitchen towel. Let it rest for a few minutes.
Before serving, garnish the paella with chopped fresh parsley and lemon wedges.