How to Cook the Perfect Seafood Paella

Cooking a delicious seafood paella involves a few key steps and ingredients. Follow this detailed recipe to create the best seafood paella that will impress your family and friends. This article is optimized for Google SEO, ensuring it is easily discoverable and ranks well in search results.

Ingredients

For the Paella:

2 cups Bomba or Calasparra rice (short-grain) 4 cups seafood stock, homemade or store-bought 1/2 cup dry white wine, optional 2 tablespoons olive oil 1 onion, finely chopped 4 cloves garlic, minced 1 red bell pepper, diced 1 teaspoon smoked paprika 1/2 teaspoon saffron threads Salt and pepper to taste 1 cup peas, fresh or frozen Lemon wedges, for serving

For the Seafood:

200g shrimp, peeled and deveined 200g mussels, cleaned 200g squid, cleaned and sliced into rings 200g clams, cleaned Fresh parsley, chopped for garnish

Instructions

Prepare the Broth

If making your own seafood stock, simmer shrimp shells, fish bones, and vegetables like onion, carrot, and celery in water for about 30-45 minutes. Strain and set aside.

Sauté the Base

In a large paella pan or a wide shallow skillet, heat olive oil over medium heat. Add the chopped onion and red bell pepper and sauté until soft (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.

Add Rice and Spices

Add the Bomba or Calasparra rice to the pan, stirring to coat the grains in oil. Toast the rice for about 2 minutes. Stir in the smoked paprika and saffron, previously dissolved in a tablespoon of warm water. Mix well.

Add Liquid

Pour in the seafood stock and white wine, if using. Season with salt and pepper. Bring to a gentle simmer.

Cook the Rice

Allow the rice to cook without stirring for about 10-15 minutes until most of the liquid is absorbed. Reduce heat if necessary to prevent burning.

Add Seafood

Arrange the shrimp, squid, mussels, and clams on top of the rice. Press them slightly into the rice. Cook for an additional 5-10 minutes until the seafood is cooked through and the clams and mussels have opened.

Add Peas

In the last 5 minutes of cooking, sprinkle the peas over the top.

Rest and Serve

Once the rice is tender and the seafood is cooked, remove the pan from heat. Cover with a clean kitchen towel and let it rest for about 5-10 minutes. Garnish with fresh parsley and serve with lemon wedges.

Tips for the Best Paella

Use Quality Ingredients: Fresh seafood and homemade stock make a significant difference. Don’t Stir Too Much: Once you add the liquid, avoid stirring to develop the socarrat, the crispy bottom layer. Adjust to Your Taste: Feel free to add other seafood like scallops or fish or adjust spices based on your preference.

Enjoy your cooking and savor the rich flavors of your homemade seafood paella!

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