Spanish Seafood Paella

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For good reason, paella is a summer favorite in Spain, it’s the season that walks hand-in-hand with fresh fish and seafood.  There are a kazillion recipes online for paella so this one is really a combination of many.  Traditional paella dishes typically consist of chicken, rabbit, sausage, snails and some kind of fresh beans.  But paella has evolved over the years depending on local traditions and ingredients available so it really is a dish that allows you to be creative based on what ingredients you have available.  I had peas, mini-peppers, shrimp and mussels so really, enough key ingredients to put something together.  You can certainly use Spanish chorizo, chicken or pork or a combination thereof.

Another Spanish tradition when it comes to paella is the pan it’s prepared in.  Even though I happen to own 3 paella pans, a nice sized skillet will do the job.  Anything type of pan that will aid in a brown, crusty bottom.  That being said, I would avoid a non-stick skillet if you want caramelized grains of rice at the bottom.

Let’s get cookin’!

Seafood Paella
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This recipe is easy to prepare, other than a little fancy knife work mincing and dicing, there isn't a lot of effort required to make this comfort food dish.
Servings
4 people
Servings
4 people
Seafood Paella
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
This recipe is easy to prepare, other than a little fancy knife work mincing and dicing, there isn't a lot of effort required to make this comfort food dish.
Servings
4 people
Servings
4 people
Ingredients
  • 1 lb extra-large raw shrimp peeled and deveined
  • 16-20 mussels cleaned, beards removed
  • 9 cloves garlic minced
  • 2 tbsp olive oil
  • salt and pepper
  • 1 red bell pepper sliced, or 8-10 mini-peppers
  • 1 onion chopped fine
  • 1-14.5 oz can diced tomatoes drained
  • 1 1/4 cups Bomba or Arborio Rice
  • 1 tsp smokey paprika
  • 2 1/4 cups seafood stock beef or chicken stock is fine also
  • 1/4 cup dry white wine
  • 1/2 tsp saffron threads crumbled
  • 1/2 cup frozen peas
  • 1 tbsp fresh parsley chopped
  • lemon wedges
Servings: people
Instructions
  1. Toss shrimp with 1 teaspoon garlic and 1 tablespoon olive oil and season with salt and pepper, set aside.
  2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat, add sliced pepper or mini-peppers and onion and cook until onion is beginning to soften, about 5 minutes.
  3. Stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cook until mixture begins to slightly thicken, about 5 minutes.
  4. Stir in rice and cook until grains are well coated with tomato mixture, about 1-2 minutes.
  5. Stir in seafood stock or beef/chicken if you're adding meat to your dish. Continue to stir in wine, saffron, smoke paprika and 1/4 teaspoon salt. Bring to a boil, stirring occasionally. Cover skillet, reduce heat to medium low and cook until most of the liquid is absorbed, about 15 minutes.
  6. Scatter shrimp over rice and insert mussels hinged side down into rice (so they stand upright).
  7. Continue to cook, covered, until shrimp are opaque and mussels have opened (discard and mussels that do not open), 6-8 minutes.
  8. Scatter peas over seafood and rice and cook, covered, until peas are warmed through, about 2 minutes longer. If you like a crusty (soccarat) bottom, set skilled uncovered, over medium-high heat and continue to cook until bottom layer of rice is golden and crisp, about 5 minutes, rotating about halfway through. Be careful not to burn the bottom!
  9. Remove from heat. Let paella stand covered, for about 5 minutes. Sprinkle with parsley and serve with lemon wedges.
  10. Serve with a fresh or grilled salad.
Recipe Notes

Sangria anyone?

Enjoy!

Lynn

 

Adapted from Cook's Illustrated, Skillet Dinners.

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