Traditional Seafood Paella

This traditional seafood paella is a vibrant and flavourful Spanish dish, brimming with shrimp, mussels, and a medley of other seafood. It's a perfect meal for gathering loved ones around the table, celebrating the rich flavours of the sea.

Prep Time 20

Cook Time 40

Total Time 1

Servings People

Ingredients

200 g paella rice
500 ml chicken stock fish
200 g shrimp peeled and deveined
200 g mussels cleaned and debearded
100 g squid cleaned and sliced into rings
100 g clams cleaned
150 g white fish cod/hake cut into chunks
1 medium onion finely chopped
1 large red bell pepper diced
2 cloves garlic minced
2 large tomatoes grated or finely chopped
1 tsp smoked paprika
1 pinch saffron threads
2 tbsp warm water
60 ml white wine
4 tbsp olive oil
salt to taste
pepper to taste
1 large lemon wedges for serving
parsley chopped for garnish

Instructions

Add the saffron to the 2 tbsp of warm water and let infuse.
1 pinch saffron threads, 2 tbsp warm water
Heat 2 tablespoons of olive oil in a wide, shallow paella pan over medium heat. Add the onion and red bell pepper, cooking until softened, about 5 minutes.
1 medium onion, 4 tbsp olive oil, 1 large red bell pepper
Stir in the garlic and cook for 1 minute, then add the grated tomatoes, smoked paprika, and saffron with its soaking water. Cook for 3-4 minutes until the tomatoes break down.
2 cloves garlic, 2 large tomatoes, 1 tsp smoked paprika
Add the rice to the pan and stir to coat the grains in the tomato mixture. Season with salt and pepper lightly. Cook for 2 minutes, then pour in the white wine. Allow it to evaporate, stirring occasionally.
200 g paella rice, 60 ml white wine, salt, pepper
Pour in the stock and bring to a gentle simmer. Arrange the shrimp, mussels, squid, clams, and white fish evenly around the pan. Do not stir the rice once the stock is added, allowing the seafood to cook and the rice to absorb the flavours.
200 g shrimp, 200 g mussels, 100 g squid, 100 g clams, 150 g white fish, 500 ml chicken stock
Cook the paella uncovered for about 20-25 minutes until the rice is tender and the seafood is cooked through. If the rice is too dry before it is fully cooked, add a bit more stock or water.
Increase the heat to medium-high for the last 2 minutes to create the *socarrat*, the crispy layer of rice at the bottom of the pan. Be careful not to burn it.
Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving.
1 large lemon, parsley

Nutrition