Description
This easy seafood paella is a flavorful and vibrant Spanish dish featuring a medley of fresh seafood, aromatic spices, and tender rice cooked to perfection. With a traditional socarrat crispy rice bottom, it offers a delightful combination of textures and tastes, perfect for a family meal or entertaining guests.
Ingredients
Scale
Produce
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1/2 cup frozen peas
- Lemon wedges, for serving
- Fresh parsley, chopped (for garnish)
Pantry
- 2 tablespoons olive oil
- 1 1/2 cups Arborio or short-grain rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads (optional)
- 1 can (14 oz) diced tomatoes, drained
- 3 1/2 cups chicken or seafood broth
- 1/2 cup dry white wine (optional)
- Salt and pepper, to taste
Seafood
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels or clams, cleaned
- 1/2 lb squid rings (optional)
Instructions
- Sauté the Vegetables: Heat olive oil in a large, deep skillet or paella pan over medium heat. Add the chopped onion and red bell pepper, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Toast the Rice and Spices: Add the Arborio rice to the pan, stirring to coat the rice with the oil. Cook for 2-3 minutes to lightly toast the rice. Stir in the smoked paprika and saffron threads (if using) for added flavor and color.
- Add the Liquids: Stir in the diced tomatoes, broth, and white wine (if using). Season with salt and pepper. Bring the mixture to a simmer, reduce the heat to medium-low, and let it cook uncovered for about 15-20 minutes, or until the rice starts to absorb the liquid. Avoid stirring the rice while it cooks to develop a crispy layer at the bottom known as “socarrat.”
- Add the Seafood: Nestle the shrimp, mussels, clams, and squid rings (if using) into the rice. Scatter the frozen peas over the top. Cover the pan with a lid or foil and cook for another 10 minutes, or until the seafood is cooked through (shrimp should be pink, and mussels and clams should be open). Discard any unopened mussels or clams.
- Finish and Serve: Once the seafood is cooked and the rice is tender, remove the pan from the heat. Let the paella rest for 5 minutes. Garnish with freshly chopped parsley and serve with lemon wedges for squeezing over the top.
Notes
- If saffron is not available, you may use turmeric for color, though flavor will differ.
- Make sure not to stir the rice once the broth is added to ensure the authentic crispy socarrat layer forms.
- You can substitute the seafood variety based on availability, like using clams instead of mussels or adding scallops.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- For a vegetarian version, omit the seafood and use vegetable broth with additional vegetables like artichokes or green beans.
