When I think of exciting Spanish cuisine, paella is undoubtedly one of the first recipes that comes to mind. And for a good reason – it is absolutely delicious and both classy and fancy! In fact, the versatility of paella is impressive itself. From vegetarian paella to seafood, there is always a great paella recipe irrespective of your diet preference. So, today we would like to share with you one of our all-time favourite recipes, our version of seafood paella.
"Nothing brings people together like good food."
Traveling and experiencing international cuisine are two things that are very close to our heart. Personally, I cherish the authenticity of trying local cuisine and marvel at the chance of trying traditional food. And while traveling has taken an inevitable backseat during the pandemic, we continue our quest for international cuisine in our own kitchen. Hopefully, traveling will become easier again sometime soon, as we daydream of tasting traditional recipes that have been handed down generations.
This recipe, a homemade Paella de Marisco, is a great way to enjoy your favourite seafood. We added calamari, prawns, and mussels in this recipe, while other popular ingredients include fish, scallops and clams. It's a popular dish in the coastal parts of Spain, especially during the summer season when the seafood is freshly available. Depending on where you are in the world, fresh seafood can sometimes be difficult to get, in which case frozen seafood can be used as an alternative.
The preparation of this recipe can take 60-70 minutes including cooking and preparation time. Like most dishes, this recipe tastes best while it's freshly prepared and warm. In the unlikely chance there are leftovers, it can be covered and stored in the fridge for 1-2 days. While at first glance homemade paella may seem intimidating, it's actually quite straight forward and all of your efforts will prove worthwhile into the first bite of this deliciousness!
Serves 4 portions
Garlic (6 cloves) minced
Onion (1) finely chopped
Red bell pepper (1) sliced
Tomatoes (2) finely chopped
Saffron (2 pinches)
Arborio rice (2 cups)
Fish broth (4 cups)
Smoked paprika (1 tsp)
Paella spice (1 tsp)
Salt and pepper (to taste)
Calamari rings (8)
Large shrimp (10)
Green peas (50g)
1. Start by preparing your seafood ingredients. This includes cleaning the mussels properly and de-bearding them if necessary. If you're using frozen seafood, be sure to thaw it beforehand.
2. Heat olive oil in a paella pan or skillet over medium heat. Saute the onions until they are caramelised and golden brown. Add the sliced bell pepper, minced garlic and diced tomatoes and cook for 3-5 minutes.
3. Add the calamari rings, stir and cook for 2 minutes, then add the rice and cook for an additional 3 minutes, lightly toasting the rice.
4. Pour the fish broth in and gently stir to combine. At this point, add saffron, paella spice, smoked paprika and salt and pepper to properly season the broth.
5. Bring the broth to a boil before reducing the heat to low-medium. Occasionally give the pan a gentle shake to mix the contents. Add the shrimp and mussels into the pan.
6. Cook for 15 minutes. Sprinkle peas on top and cook for an additional 5 minutes.
7. Take the paella off heat and cover the pan with a tinfoil, topped with a kitchen towel for 10 minutes.
8. Garnish with chopped parsley and lemon wedges.
Make sure the seafood is ready to go and has been properly cleaned before you start cooking.
Double check the size of your paella pan/skillet and scale up or down the ingredient portions accordingly. We used a 30 cm paella pan.
Depending on the cooking time for your rice, soaking it may help soften it and allow it to cook faster.
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