Spanish Seafood Paella (con Mariscos)
Paella is probably one of the best-known recipes from Spain and all around the world. It now comes in all sorts of combinations besides the true authentic Paella which is made with rabbit chicken, white beans, and green beans. Today we’re making our own popular riff on paella with a medley of seafood.
Ingredients
Instructions
In a paella pan, heat some extra virgin olive oil over medium-high heat. Add the calamari pieces and cook for a few minutes until tender.
Stir occasionally to prevent sticking. Make space in the pan for the large shrimp.
Cook the shrimp until they start to color, then remove them to the side. They will be added back later.
If the pan seems dry, add more olive oil. Add the diced onion and cook for a couple of minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced red bell pepper, Spanish paprika, and salt to the pan.
Cook for a minute or two, mixing everything together well.
In a mini processor, blend the cherry tomatoes and saffron threads until you have a smooth paste.
Evenly distribute the rice in the pan and mix it well to coat all the grains with the tomato paste mixture.
Add all the fish stock to the pan and stir to ensure everything is well blended.
Cook for a total of 20 minutes, with the first 10 minutes simmering the rice with the chunks of white fish.
After 10 minutes, add the shellfish (clams, mussels) and the cooked shrimp back into the pan. Mix them in so they are evenly distributed.
Let the paella cook for another 5 minutes without disturbing it.
Then, add the large shrimp on top of the paella and cook for an additional 5 minutes.
Once most of the liquid has been absorbed by the rice, increase the heat to get a crusty bottom.
Remove the pan from the heat, cover it with foil, and let it rest for 5 minutes.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
