Seafood Paella
Fast, easy to make and so full of flavor, Seafood Paella will make you feel like you are eating in a seafood restaurant in Spain.
Servings: 4 servings
Calories: 807kcal
Ingredients
- 1 large onion, peeled and finely chopped
- 5 tablespoons olive oil or vegetable oil, for frying
- 2 cloves garlic, peeled and finely chopped or pressed
- 2 medium tomatoes, peeled and cubed
- ½ teaspoon sugar
- pinch of salt, to taste
- 1 teaspoon sweet paprika or pimento dulce
- 1 teaspoon cumin
- 1 teaspoon turmeric (curcuma)
- 400 grams seafood mix (squid, cuttlefish, small shrimps, mussels, etc)
- 2 cups Spanish paella rice or Arborio rice
- 3 cups fish or chicken stock, plus more if needed
- 1 cup dry white wine
- 12 king shrimps in their shells, do not peel
- 16 medium mussels, scrubbed and debearded
Instructions
- Heat up the oil in a large paella pan or a large deep frying pan, over medium heat.Add the onion and fry until it becomes soft and translucent, about 4 minutes.
- Add the garlic and, stirring often, fry for about 1 minute or until it just starts to get color.Add the tomatoes, sugar, salt, cumin, paprika, and turmeric. Stir well, and cook until tomatoes are reduced to a sauce like texture. About 3 minutes.
- In the meantime in a medium saucepan, bring to boil the fish or chicken stock and wine. Turn the heat to low and keep at a simmer until needed.
- Add the seafood mix and cook for about 2 minutes.
- Add the rice, stir well until all the grains are covered.
- Once all the rice is coated in sauce, pour the simmering stock and wine mixture over the rice. Stir through well and spread the rice out evenly in the pan. Do not stir again.Bring to boil, then turn heat to low and cook the rice for about 18-20 minutes, rotating the pan, on the stove top, once in a while, to ensure even cooking.
- When the rice have been cooking for about 10 minutes, lay the king shrimps over the top and cook until they become pink on the lower side.Flip the shrimps to the other side and allow to cook through.
- If the rice seem a bit too dry and you can hear crackling noises, add a bit more hot stock. Add more if needed later again.
- When the rice is cooked through take it off the heat, cover the pan with tin foil and allow to stand for a few minutes.
- In the meantime steam the mussels. In a large pot, add about 1 finger of water, add the mussels, cover tightly with a lid. Once the mussels open, they are ready. Discard any mussels that did not open up.
- Serve the paella warm, garnished with mussels and chopped parsley.
- Enjoy!