Paella Recipe: How to Make Traditional Spanish Seafood Paella
Savor the vibrant flavors of a traditional Spanish seafood paella made with fresh shrimp, mussels, squid, and fragrant saffron rice. This dish brings the taste of Spain right to your table!
Equipment
- Large paella pan or wide skillet
- Wooden Spoon or Spatula
- Small bowl for soaking saffron
- Knife and cutting board
Ingredients
- Saffron (a few threads, soaked in warm water)
- Olive oil (2-3 tablespoons)
- Yellow onion (1, finely chopped)
- Garlic cloves (3, minced)
- Bell peppers (2, red and green, sliced)
- Tomatoes (2, diced)
- Frozen or fresh peas (1 cup)
- Rice (2 cups of short-grain paella rice like Bomba or Arborio)
- Seafood broth (4 cups)
- Shrimp (12-15, peeled and deveined)
- Mussels (10-12, cleaned)
- Squid (1, cut into rings)
- Clams (optional, about 10-12, cleaned)
- Chorizo (1, sliced, optional for flavor)
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
- Paprika (1 tsp, smoked or sweet)
- Salt and black pepper (to taste)
Instructions
- Preparation Steps:Prepare Saffron: Soak saffron threads in a small bowl with warm water for 10-15 minutes to release its color and aroma.Cook Base: Heat olive oil in a large pan, add chopped onion, and sauté for 5 minutes. Incorporate the minced garlic and cook for one more minute.Add Vegetables: Stir in bell peppers and tomatoes, cooking until softened, about 5-7 minutes.Incorporate Rice: Add rice, stirring to coat it with the vegetable mixture. Cook for 1-2 minutes.Add Liquids: Pour in seafood broth and saffron-infused water, season with salt, pepper, and paprika, then bring to a gentle boil.Simmer Rice: Reduce the heat and let the rice cook uncovered for 15-20 minutes. Stir periodically and adjust the liquid as needed.Add Seafood: Once rice is almost cooked, arrange shrimp, mussels, squid, and clams on top of the rice. Continue to cook for 5-10 minutes, allowing the seafood to cook through.Rest: Remove from heat, cover with a kitchen towel, and let rest for 5-10 minutes.Garnish and Serve: Top with freshly chopped parsley and lemon wedges. Serve hot!