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!
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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.