Description:
Paella is an iconic Spanish seafood rice dish that hails from the region of Valencia. It’s a vibrant and flavorful one-pan meal made with saffron-infused rice, a mix of fresh seafood, and aromatic vegetables. Traditionally cooked over an open flame in a paella pan, this dish combines shrimp, mussels, clams, and fish with a rich, savory broth. Paella is perfect for gatherings, special occasions, or as a comforting family meal. With a few key ingredients and simple steps, you can recreate this Mediterranean classic right at home.
Paella Recipe
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1/2 lb mussels, scrubbed and debearded
- 1/2 lb clams, scrubbed
- 1/2 lb firm white fish fillets (such as cod or halibut), cut into chunks
- 1 1/2 cups Arborio rice or paella rice
- 1/2 cup frozen peas
- 1/4 cup olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 tsp saffron threads
- 4 cups chicken or seafood stock
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
1. Prepare the Saffron Broth:
- In a small bowl, soak the saffron threads in a bit of warm water and set aside for 5-10 minutes to release their flavor.
- In a large paella pan or wide skillet, heat olive oil over medium heat.
- Add the onion, bell pepper, and garlic, cooking for 5-7 minutes until softened.
2. Toast the Rice:
- Add the Arborio rice to the pan, stirring to coat the rice in the olive oil and vegetables. Cook for 2-3 minutes to lightly toast the rice.
- Pour in the white wine, stirring constantly, and let it reduce for 2-3 minutes.
- Add the saffron water, smoked paprika, cayenne, and stock, stirring to combine.
- Bring to a simmer, then lower the heat to medium-low, and cook for about 10 minutes without stirring.
3. Add the Seafood:
- Arrange the shrimp, mussels, clams, and fish fillets on top of the rice.
- Cover the pan and simmer for 10-12 minutes until the seafood is cooked through and the rice is tender.
- If needed, add a bit more stock or water if the rice looks too dry.
4. Final Touches:
- Sprinkle the peas over the top and cook for an additional 2 minutes until heated through.
- Remove from heat and let the paella sit, covered, for 5 minutes before serving.
5. Serve:
- Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy your traditional Spanish Paella!