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Seafood Paella

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Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 ½ cups short-grain or paella rice (Arborio rice works well)
  • 4 cups seafood stock (or vegetable stock)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric (or saffron, for a more traditional flavor)
  • Salt and pepper, to taste
  • 2 cups frozen peas
  • 1 cup chopped tomatoes (fresh or canned)
  • 1 pound shrimp, peeled and deveined
  • 1 pound mussels, cleaned and debearded
  • 1 cup squid rings
  • ½ cup green beans, cut into 1-inch pieces
  • Lemon wedges, for garnish
  • Fresh parsley, chopped, for garnish

Ingredient Highlights

 

  • Seafood: Shrimp, mussels, and squid are the core seafood in this paella, providing a mix of textures and flavors that complement the richness of the saffron-infused rice.
  • Saffron or Turmeric: While traditional paella uses saffron, turmeric is a great and affordable alternative that provides a similar golden color and earthy flavor.
  • Olive Oil: This healthy fat not only adds richness to the paella but is also a key element in Mediterranean cooking.
  • Peas and Green Beans: These vegetables add a pop of color and a touch of sweetness that balances the savory seafood and spices.

Instructions

Prepare the Paella Base:

  1. Heat Olive Oil: In a large paella pan or wide skillet, heat the olive oil over medium heat. If you don’t have a paella pan, a large skillet or shallow Dutch oven will work just fine.
  2. Sauté Vegetables: Add the chopped onion, red bell pepper, and yellow bell pepper to the pan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened.
  3. Add Garlic: Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the Rice and Spices:

  1. Add the Rice: Stir in the rice and let it toast slightly in the oil and vegetable mixture for 1-2 minutes. This helps the rice absorb the flavors as it cooks.
  2. Add Spices: Sprinkle in the smoked paprika and ground turmeric (or saffron). Stir to coat the rice evenly in the spices, releasing their flavors into the rice.

Add the Liquid and Simmer:

  1. Add Stock and Tomatoes: Pour in the seafood stock (or vegetable stock) and add the chopped tomatoes. Stir everything together to ensure the rice is evenly distributed in the pan.
  2. Simmer the Rice: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let the rice cook uncovered for about 15-20 minutes, stirring occasionally. Keep an eye on the liquid level, adding more stock or water if needed to prevent the rice from drying out.
  3. Add Frozen Peas and Green Beans: About 10 minutes into cooking the rice, stir in the frozen peas and chopped green beans, ensuring they are evenly distributed.

Add the Seafood:

  1. Arrange the Seafood: Once the rice is nearly cooked (after about 25-30 minutes), gently place the shrimp, mussels, and squid on top of the rice. Do not stir them in; let them steam and cook in place.
  2. Cook Seafood: Cover the pan with a lid or aluminum foil and let the seafood cook for an additional 10-12 minutes, until the shrimp turn pink and opaque, and the mussels have opened. Discard any mussels that remain closed.

Finish and Serve:

 

  1. Garnish: Once the seafood is cooked, remove the pan from heat and let it rest for 5 minutes. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a burst of citrus.
  2. Serve: Serve the paella directly from the pan, making sure to get a mix of rice, vegetables, and seafood in each serving.

Nutrition

Find it online: https://buttereats.com/seafood-paella/