Classic Spanish Seafood Paella
Capturing the vibrant essence of coastal Valencia, this Authentic Spanish Paella is the ultimate showstopper for your next dinner party. There is a primitive thrill in bringing a giant, sizzling pan to the center of the table, filled with golden, saffron-scented rice and a bounty of fresh seafood.
Ingredients
- 2 cups Bomba or Calasparra rice
- 4 cups seafood or chicken broth warmed
- ½ tsp saffron threads crushed
- 1 lb large shrimp peeled or tail-on
- 1 lb mussels scrubbed and debearded
- ½ lb calamari rings
- 1 medium onion finely diced
- 1 red bell pepper diced
- 2 large tomatoes grated (discard skin)
- 4 cloves garlic minced
- 1 tbsp smoked paprika
- ½ cup frozen peas
- ¼ cup extra virgin olive oil
- Lemon wedges and fresh parsley for garnish
Instructions
- Infuse: Add saffron threads to the warm broth and let it steep while you prep.
- Sofrito: Heat olive oil in a 12–15 inch paella pan or large heavy skillet. Sauté onion and bell pepper for 5 minutes. Add garlic and grated tomato, cooking until the liquid evaporates and the mixture is jammy.
- Toast: Stir in the rice and smoked paprika, coating the grains in the sofrito for 2 minutes.
- Simmer: Pour in the saffron broth and salt to taste. Bring to a boil, then reduce heat to medium-low. Do not stir. Cook for 10–12 minutes.
- Seafood: Arrange shrimp, mussels, and calamari on top of the rice. Scatter the peas over the top. Continue cooking for another 8–10 minutes until the seafood is cooked and mussels have opened.
- Rest: Once the liquid is gone and the bottom crackles, remove from heat. Cover with a clean kitchen towel and let rest for 5 minutes. Garnish with parsley and lemon wedges before serving.