Authentic Spanish Seafood Paella
Savor the Taste of Valencia at Home! Easy Seafood Paella Recipe with Fresh Ingredients
Hello everyone! Today, I’ll guide you through making Spain’s beloved rice dish, Paella, right in your own kitchen, capturing that authentic local flavor. Paella originated in the Valencia region of southeastern Spain, traditionally made with chicken, rabbit, duck, snails, and vegetables. However, the seafood version has become globally renowned and is even recognized as traditional in Spain! The ‘Socarrat,’ the wonderfully crispy, toasted rice layer at the bottom of the pan, is the highlight of paella. I’ll reveal the secret to perfectly creating this delicious, nutty crust that’s sure to please your palate. Let’s start making delicious paella right away!
Ingredients- 1 fresh squid, cleaned
- 7 fresh shrimp, peeled and deveined
- 6 mussels, scrubbed and debearded
- 1/2 yellow onion, finely chopped
- 1/2 bell pepper (any color), finely chopped
- 3 cloves garlic, minced
- 1 cup short-grain rice (like Arborio or Bomba), uncooked (do not soak)
- 2 to 2.5 cups flavorful broth (chicken or seafood broth recommended)
- 70ml extra virgin olive oil
- 50ml crushed ripe tomatoes (canned or fresh, crushed)
- 1/2 tsp smoked paprika (pimentón)
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- A pinch of saffron threads (about 10 strands) (optional, for color and aroma)
- 400ml warm water (for blooming saffron, if using)
Cooking Instructions
Step 1
Heat a generous amount of extra virgin olive oil in a wide, shallow paella pan over medium heat. Add the squid and shrimp and cook briefly until they just start to turn opaque and slightly golden. Be careful not to overcook the squid, as it can become tough. Remove the cooked seafood from the pan and set aside.
Step 2
In the same pan with the flavorful oil, add the chopped onion and minced garlic. Sauté over low heat until the onion becomes translucent and lightly golden, releasing its sweetness. Then, stir in the chopped bell pepper, crushed tomatoes, salt, pepper, and smoked paprika. Cook for another minute until fragrant.
Step 3
Now it’s time for the rice! Add the rinsed, uncooked rice to the pan. Stir gently with a spatula for about 1-2 minutes, coating each grain with the flavorful mixture. The rice grains should start to look slightly translucent.
Step 4
Pour in the broth (2 to 2.5 cups) and bring to a boil over high heat. Once boiling, gently shake the pan to distribute the rice evenly across the bottom. Crucially, do not stir the rice from this point onwards! Stirring will make it cook like risotto. If using saffron, steep the threads in the 400ml warm water for a few minutes to release their color and aroma, then add this infused water to the pan now. (Your paella will still be delicious without saffron!).
Step 5
Reduce the heat to medium-low. Arrange the reserved squid, shrimp, and the mussels attractively on top of the rice. Let it cook uncovered for about 15 minutes, allowing the rice to absorb the liquid and cook through. You’ll see the liquid reducing and the rice becoming tender.
Step 6
Increase the heat to high for the final minute of cooking. This step is essential for creating the ‘socarrat’ – the prized crispy, toasted layer of rice at the bottom of the pan! Listen for a gentle sizzling sound that indicates the rice is caramelizing. Be attentive to prevent burning.
Step 7
Turn off the heat. Cover the paella pan with aluminum foil or a clean kitchen towel and let it rest for 10 minutes. This resting period allows the rice to finish cooking evenly and the flavors to meld beautifully. Your delicious paella is ready to be served! A wedge of lemon on the side adds a lovely citrusy touch.
