Traditional Spanish Seafood Paella Recipe
Ingredients
- ⅓ colive oil
- 1 largeonion
finely diced
- 2garlic cloves
minced
- 2 mediumtomatoes
peeled and diced
- 1 ½ tspsweet paprika )
- 1 pinchsaffron threads
- 2 largesquid)
cleaned and sliced into 1/4-inch rings (tentacles not used in this dish
- 2 cshort grain rice
- 1 cwhite wine
- 3 cseafood stock
- 12prawns or jumbo shrimp
shells on if possible for extra flavor
- 12mussels
Directions
- 1
Bring the white wine and seafood stock to a simmer in a large saucepan over high heat. Add a pinch of saffron threads and keep gently simmering over low heat.
- 2
Put a large, shallow frying pan (such as a 10-inch cast iron skillet or 16-inch paella) over medium-high heat and add the olive oil. When hot, add the onion to the pan and sauté until translucent, stirring frequently.
- 3
Add the garlic and cook until fragrant, about 1-2 minutes. Before it starts to brown, stir in the tomato, paprika, and a pinch of salt. Continue to cook, stirring occasionally, until the tomatoes are reduced and the oil is sizzling.
- 4
Gently add the squid to the pan and stir to coat in the tomato mixture. Sauté for about a minute to give some color to the squid.
- 5
Next, stir in the rice and cook for 1 minute, then spread the rice evenly across the pan. If it looks like a thin layer, don't worry; it will puff up as it absorbs the liquid.
- 6
Pour in the simmering wine mixture all at once, then reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
- 7
Meanwhile, steam the mussels. Place them in a half-inch of simmering water in a large skillet with a tight-fitting lid. They are cooked when the shells open; be sure to discard any that stay closed. Once the mussels are cooked, arrange them decoratively on the paella.
- 8
When the stock in the paella fully evaporates, you will hear a faint crackling from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst.
- 9
Remove the paella from the heat and cover it with a tea towel for 3 minutes to let it rest. Uncover and serve from the pan with lemon wedges on the side.
Traditional Spanish Seafood Paella Recipe
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About this Recipe
Are you dreaming of the vibrant flavors of Spain, specifically a hearty, aromatic plate of paella? This Traditional Spanish Seafood Paella recipe brings the essence of Barcelona and Valencia's tapas bars right to your kitchen. Forget complicated methods; this easy seafood paella recipe delivers an authentic paella experience with surprising simplicity, perfect for your next family gathering or dinner party.
What makes this paella truly special is the careful layering of flavors, building from a rich sofrito base of olive oil, onion, garlic, and diced tomatoes. This foundation is then elevated by sweet paprika and a precious pinch of saffron threads – the secret to paella's distinctive golden hue and earthy aroma. Fresh squid joins the party, adding a tender, savory bite, followed by the star of any great paella: short-grain rice, specifically Bomba or Calasparra. These varieties are essential as they absorb all the delicious liquid without becoming mushy, ensuring each grain is perfectly infused with flavor.
As the rice slowly simmers in a fragrant mix of white wine and high-quality seafood stock, it develops that coveted socarrat – a crispy, caramelized crust at the bottom of the paella pan that every paella lover cherishes. The trick is to resist stirring the rice too much once it's added, allowing that beautiful crust to form. Finally, succulent prawns and mussels are nestled into the rice, steaming to perfection and infusing the entire dish with their fresh, briny goodness. This isn't just a meal; it's a culinary journey, perfect for sharing. Serve your homemade seafood paella with a sprinkle of fresh parsley and bright lemon wedges for an extra zest.