seafood paella

Name: Seafood Paella
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: Spanish
Ingredients: 1/3 cup(s) extra virgin olive oil; 1/2 medium onion, diced; 3 clove(s) garlic, minced; 1/2 red bell pepper, diced; 1/2 cup(s) tomato sauce; 1/2 teaspoon(s) sweet paprika; 1/4 teaspoon(s) saffron threads or powder; salt and ground black pepper, to taste; 2 2/3 cup(s) lobster broth (can sub vegetable or fish broth); 1 cup(s) uncooked short grain rice; 24 jumbo raw shrimp, peeled and cleaned; 8 mussels, washed and beards removed; fresh chopped parsley, to garnish; lemon wedges, to garnish

10 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Apr 24, 2024

Paella originated in the rice-growing areas on Spain's Mediterranean coast. The dish is especially associated with the region of Valencia. Paella takes its name from the paellera, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.

Rate

prep time 15 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

1/3 cup extra virgin olive oil
1/2 medium onion, diced
3 cloves garlic, minced
1/2 red bell pepper, diced
1/2 cup tomato sauce
1/2 teaspoon sweet paprika
1/4 teaspoon saffron threads or powder
salt and ground black pepper, to taste
2 2/3 cups lobster broth (can sub vegetable or fish broth)
1 cup uncooked short grain rice
24 jumbo raw shrimp, peeled and cleaned
8 mussels, washed and beards removed
fresh chopped parsley, to garnish
lemon wedges, to garnish

How To Make seafood paella

Step 1

Heat olive oil in a pan over medium high heat. When oil is hot, add onions and garlic. Saute for about 1 minute or until fragrant and softened. Be careful not to burn the garlic! Stir constantly.

Step 2

Add red pepper and stir and continue to cook for about 3 more minutes.
Step 3

Add in tomato sauce, paprika, saffron, and salt and pepper to taste. Stir until incorporated.
Step 4

Add the broth and stir to mix before adding in the rice. Gently mix until it's evenly distributed. Cook for 8 minutes.
Step 5

Add the shrimp and mussles to the pan. Give the pan a little shake from time to time, but do not stir at this point in the cooking process.
Step 6

Cook for 5 minutes, then lower the heat to medium low.
Step 7

Cook until most of the broth has been absorbed.
Step 8

To create the soccarate (scorched rice on the bottom), turn the heat back to medium high.
Step 9

Cook for 2 minutes. Then remove the rice from the heat and cover the pan with foil. Let it rest for for about 8 minutes. (I take mine to the table and set it on a hot pad while it rests.)
Step 10

Remove foil, garnish with fresh parsley and a slice of lemon. Serve at the table straight from the pan.
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