🥘 Spanish-style seafood paella recipe
Ingredients (serves 4–6):
Seafood:
- 300 g (10 oz) of large prawns or shrimp, peeled and deveined
- 200 g (7 oz) scallops
- 300 g (10 oz) of firm white fish or squid (optional)
- 2 tbsp olive oil
- Salt and pepper
Paella base:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 3 garlic cloves, minced
- 2 medium tomatoes, grated or chopped
- 1 tsp smoked paprika
- ½ teaspoon of saffron threads, soaked in 2 tablespoons of warm water
- 1.5 cups (300 g) of short-grain rice (e.g. Bomba or Arborio).
- 4 cups (1 litre) of warmed fish or chicken stock
- Salt to taste
Garnish:
- Lemon wedges
- Fresh parsley, chopped
Instructions:
Prepare the seafood:
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- Season the shrimp and scallops with salt and pepper.
- Heat 2 tablespoons of olive oil in a large paella pan or wide skillet.
- Sear the shrimp and scallops for one to two minutes on each side until just cooked. Remove and set aside.
Cook the base:
- Add another 2 tablespoons of olive oil if needed. Sauté the onion and bell pepper over a medium heat for 5 minutes until softened.
- Add the garlic and cook for one more minute.
- Stir in the grated tomato, paprika and saffron (with water). Simmer for 5–7 minutes until thickened.
Add the rice:
- Stir in the rice, coating it in the tomato mixture. Cook for two minutes.
- Pour in the warm stock, then season with salt. Stir to evenly distribute the ingredients.
- Once the stock has been added, do not stir again (this helps to create the crusty bottom, called socarrat).
Simmer:
- Bring to the boil, then reduce the heat to medium-low.
- Simmer uncovered for 15–20 minutes or until the liquid has mostly been absorbed and the rice is tender.
Finish:
- Add the cooked shrimp and scallops during the last 5 minutes to warm through.
- Cover the pan with foil or a lid and leave to rest for 5 minutes off the heat.
- Garnish and serve.
- Garnish with lemon wedges and chopped parsley.
- Serve warm with crusty bread or a salad.
ENJOY
