Seafood Paella Made Famous By You Recipe

There’s something magical about this seafood paella recipe—the way the saffron threads and smoked paprika weave into the rice, creating a symphony of flavors that instantly transports me to the sun-drenched coasts of Spain. Plus, cooking it feels like a social event; the vibrant ingredients come together invitingly, and it always ends up being as Instagram-worthy as it is delicious!

Explore the bold, bright tastes and scents of my Seafood Paella. It’s made with mussels, shrimp, and squid.

What I love most is how the Bomba rice soaks up the saffron and smoked paprika. They supposedly impart an earthy, nutty flavor to the dish, but I seem to always detect lemon.

Guess that’s why every bite of my signature dish seems to actually sing “Mediterranean.”

Ingredients

• Olive Oil: Heart-healthy fat, enhances flavor, and rich in antioxidants.
• Onion: Adds sweetness and depth, contains vitamins and fiber.
• Garlic: Boosts aroma, offers anti-inflammatory benefits.
• Red Bell Pepper: Provides sweetness, vitamin C-rich, colorful.
• Saffron Threads: Imparts unique aroma and color, rich in antioxidants.
• Mussels: High in protein, low in fat, source of zinc and vitamin B12.
• Shrimp: Lean protein, rich in omega-3, adds a sweet flavor.
• Calamari: Supplies tender texture, contains protein, low in calories.
• Bomba Rice: Absorbs flavors well, staple in paella, rich in carbohydrates.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups Bomba or Calasparra rice
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 4 cups seafood or chicken stock
• 1 cup dry white wine
• 1 pound mussels, cleaned and debearded
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound calamari, cleaned and sliced into rings
• 1/2 cup frozen peas
• 1 tomato, grated
• 1 lemon, cut into wedges
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large paella pan or a wide, shallow skillet, warm the olive oil over medium heat. Then, add the onion and garlic, and cook until the onion turns translucent.

2.

3. Add the rice, making sure it is well coated with the oil and vegetable mixture. Cook for 2 minutes more to lightly toast the rice.

4. Add the smoked paprika and saffron threads, and stir to mix them with the other ingredients. Introduce the white wine to the party and allow it to mingle with the other flavors you have going. Cook for a bit so that most of the wine cooks away, leaving behind its essence in your dish.

5. Slowly incorporate the fish or chicken stock, adding a trickle at a time, and stirring gently to ensure the liquid and the rice are evenly mixed. Be careful not to keep the rice in constant motion or, what is the same thing, not to over-stir.

6.

7. Place the mussels, shrimp, and calamari over the rice. Bury them slightly in the liquid.

8. Let the paella simmer without stirring over medium to medium-low heat until the rice is cooked and the seafood is done, about 15-20 minutes. If necessary, add more stock.

9. Within the final 5 minutes of cooking, scatter the frozen peas on top.

10. Take the pan off the heat, cover it with an immaculate dish cloth, and allow it to rest for approximately 5 minutes. Lightly ornament the finished dish with recently cut parsley, and present it alongside lemon sections.

Equipment Needed

1. Large paella pan or wide, shallow skillet
2. Wooden spoon or spatula
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Dish cloth
8. Grater

FAQ

• Can I use another type of rice?Though Bomba or Calasparra rice is traditional, you can use Arborio rice for a similar texture, but do not use long-grain or jasmine rice.
• What can I use as a substitute for saffron?Saffron is singular, but a dash of turmeric can provide analogous coloring, though the taste will be distinct.
• Do I need a paella pan for this recipe?A large, wide skillet can work just as well, but the ideal vessel for making the rice course of a meal for 12 is a shallow, 18–inch (46 cm) wide, 2–inch (5 cm) deep skillet, or an equally deep sauté pan.
• Can I make this paella in advance?You can prepare the components in advance and store them separately until cooking, but to get the best taste, serve it fresh.
• What should I do if my paella is too dry?Slowly incorporate more broth or wine as the cooking progresses, taking care not to stir too much to maintain the proper texture.
• How do I clean mussels properly?
• Can I use frozen seafood?

Substitutions and Variations

Substitute sunflower oil or canola oil for olive oil.
Substitute shallots or leeks for onion.
Red bell peppers can be replaced by yellow or green bell peppers.
Calasparra rice or Bomba rice: Substitute with Arborio rice or short grain rice.
White wine, dry: Substitute with chicken broth or vegetable stock.

Pro Tips

1. Saffron Activation To maximize the flavor of the saffron, steep the threads in a small amount of warm stock or water before adding them to the rice. This will help release their full color and aroma.

2. Searing Seafood Consider quickly searing the shrimp and calamari separately before adding them to the paella. This can enhance their flavor and texture, ensuring they remain tender and juicy.

3. Uniform Rice Cooking To ensure even cooking, gently shake the pan occasionally after adding the liquid to distribute the rice evenly. Avoid stirring too much, as this can release starch and make the dish gummy.

4. Socarrat Creation For an authentic touch, allow the paella to cook undisturbed until a golden crust, known as the socarrat, forms at the bottom of the pan. You can check for this by listening for a crackling sound towards the end of cooking.

5. Resting Period Don’t skip the resting phase once the paella is cooked. Covering the paella with a dishcloth ensures the rice finishes absorbing flavors and reaches the perfect texture.