Seafood Paella is a traditional Spanish dish that brings a taste of the Mediterranean right to your table. This vibrant and flavorful recipe features an array of mixed seafood, aromatic spices, and perfectly cooked Arborio rice. It’s an impressive dish for family dinners or gatherings!
Ingredients
- 2 cups Arborio rice
- 4 cups seafood stock
- 1 lb mixed seafood (shrimp, mussels, and calamari)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 small tomato, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 1/4 cup peas (fresh or frozen)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley for garnish
Instructions
Step 1:
In a large skillet, heat olive oil over medium heat.
Step 2:
Add chopped onion and bell pepper, sauté until softened.
Step 3:
Stir in minced garlic and cook for another minute.
Step 4:
Add the chopped tomato, smoked paprika, salt, and pepper, cooking until the tomato becomes soft.
Step 5:
Pour in the Arborio rice and stir to coat it with the mixture.
Step 6:
Slowly add the seafood stock and saffron, bringing it to a simmer.
Step 7:
Reduce heat to low and cover, cooking for about 15 minutes.
Step 8:
Gently add the mixed seafood and peas, cover, and cook for an additional 5-7 minutes until seafood is cooked through.
Step 9:
Remove from heat and let it rest for 5 minutes, covered.
Step 10:
Serve with lemon wedges and garnish with fresh parsley.
Pairings
- Crusty Bread: Perfect for soaking up the delicious paella juices.
- Refreshing Green Salad: A light salad complements the richness of the paella.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, add a splash of seafood stock or water to prevent drying out.
Delicious Homemade Seafood Paella
Equipment
- Large Skillet or Paella Pan
Ingredients
Paella Base
- 2 cups Arborio rice
- 4 cups seafood stock
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 small tomato chopped
- 1 tsp smoked paprika
- 1/2 tsp saffron threads
- 1 lb mixed seafood shrimp, mussels, and calamari
- 1/4 cup peas fresh or frozen
- salt and pepper to taste
- lemon wedges for serving
- fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and bell pepper, sauté until softened.
- Stir in minced garlic and cook for another minute.
- Add the chopped tomato, smoked paprika, salt, and pepper, cooking until the tomato becomes soft.
- Pour in the Arborio rice and stir to coat it with the mixture.
- Slowly add the seafood stock and saffron, bringing it to a simmer.
- Reduce heat to low and cover, cooking for about 15 minutes.
- Gently add the mixed seafood and peas, cover, and cook for an additional 5-7 minutes until seafood is cooked through.
- Remove from heat and let it rest for 5 minutes, covered.
- Serve with lemon wedges and garnish with fresh parsley.