Seafood Paella.
The delicious Spanish dish.
The seafood paella is a dish with a unique taste and goodness, paired with a glass of sangria it feels like being whisked away to a Spanish beach.
Paella is my favorite Spanish dish, every time I go to Spain, be it Barcelona, Malaga, Madrid, the dish that cannot be missed is her, with the crispy rice bottom, the abundant seafood, the vegetables and the aromas that give it that fragrance and flavor that makes it unique in the world.
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Spanish
Ingredients
- 12.3 oz Bomba rice (or a good Carnaroli)
- 1 onion
- 1 clove garlic
- 6 tbsps tomato sauce
- Half tbsp paella spices (or 2 packets of saffron and 1 tsp sweet paprika)
- 2.2 lbs mussels
- 10.6 oz clams
- 1.3 lbs squid
- 12.3 oz shrimp (to peel)
- 8 king prawns
- 1 yellow bell pepper (not too large)
- 1 red bell pepper (not too large)
- as needed extra virgin olive oil
- as needed salt
Tools
- 1 Paella Pan Paella Pan
- 1 Strainer strainer
Steps
Purge the clams by rinsing them under running water and placing them in a bowl with plenty of water and a pinch of salt.
Clean the squid, cut them into rings, and peel the small shrimp.
Prepare the stock by placing the fish scraps in a pot with one and a half liters of water, bring to a boil, and let it cook on low heat.
Clean the peppers by removing the stem, also remove the white internal filaments, and cut them into strips slightly over half an inch wide.
Peel and chop the onion and garlic.
In a large pan, open the mussels and clams covered with a lid, once opened turn off the heat, set aside 8-10 mussels, and shell the others along with the clams.
Filter the cooking liquid from the mussels and clams and set it aside.
Cook the king prawns in a pan with a drizzle of oil and set them aside.
In the paella pan, pour a generous drizzle of oil, add the chopped onion and garlic and let them heat well, then add the squid and let them flavor.
Add the peppers to the squid, once they are flavored add the tomato sauce, paella spices, mussel juice, and a ladle of the boiling stock, bring to a boil, leave for a few minutes and then add the rice, cook for 5 minutes while stirring, then add the peeled shrimp, mussels with clams, adjust the salt and add more filtered stock, from this moment the paella must cook on low heat and should not be stirred anymore, if needed add the stock and complete the rice cooking.
At the end of cooking, decorate with the king prawns and mussels and, if you like, with slices of lemon as they do in Spain (I don’t prefer it), leave for another couple of minutes on low heat.
The seafood paella is ready to be served, enjoy your meal!
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