Mediterranean Seafood Paella (Print Version)
# Ingredients:
→ For the rice base
01 -
4 cups of seafood stock
02 -
2 cups of Arborio or Bomba rice
03 -
1 teaspoon of smoked paprika
04 -
1 teaspoon of saffron threads soaked in 2 tablespoons of warm water
05 -
1/2 teaspoon of black pepper
06 -
1/4 teaspoon of salt
→ For the seafood and veggies
07 -
250 g of cleaned, deveined shrimp
08 -
1 medium onion finely chopped
09 -
1 bell pepper sliced into strips
10 -
250 g of squid rings
11 -
250 g of cleaned mussels
12 -
3 minced garlic cloves
13 -
1/2 cup of frozen peas
14 -
1 cup of canned diced tomatoes
15 -
2 tablespoons of olive oil
16 -
1/4 cup of fresh parsley, chopped
17 -
1 lemon cut into wedges
# Instructions:
01 -
Turn the heat to medium and pour olive oil into a large paella pan. Mix in onions, garlic, and bell pepper. Give it time to soften up.
02 -
Add smoked paprika, black pepper, salt, and the rice. Coat the grains evenly with the spices.
03 -
Drizzle the seafood stock, saffron water, and tomatoes into the pan. Stir gently to combine.
04 -
Lower the heat and keep the pan uncovered. Leave it alone for 20 minutes to cook without stirring.
05 -
Arrange the shrimp, mussels, and squid over the rice. Cover with a lid or foil and let it cook another 10-15 minutes until shellfish open up and shrimp turn pink.
06 -
Sprinkle peas and parsley across the top. Let it sit for 5 minutes, then serve.
# Notes:
01 -
A traditional paella pan, also called a paellera, is ideal for cooking this dish.
02 -
Saffron is what gives this dish its signature golden hue.