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Who is ready to go on a culinary adventure to Spain? Since I did not win the lottery, and probably never will, my summer vacations play out in my head…and my backyard. Nothing screams “Spain” more to me than Seafood Paella. Did you know that not all paellas contain seafood?
Each region has it’s own version, after starting out as food for field workers. The original versions contained snails and rabbit, but I think I will stick with the Seafood Paella! Seafood also reminds me of the ocean, which is my favorite place to go on vacation.
The proteins may change depending on which part of Spain you are visiting, but all with be made with authentic ingredients. You will need to purchase a Spanish short-grained rice like “Bomba” that absorbs the liquid but maintains it’s shape…..
You will also need to splurge on saffron threads, but I am getting ahead of myself.
How to make Seafood Paella:
Start by heating seafood broth in a large pot. If you can’t find seafood broth, substitute chicken broth. Once hot, stir in saffron threads…..
Rinse fish and shrimp, then dry on paper towels. Sprinkle with sea salt and let sit for ten minutes…..
In a small bowl, combine parsley, garlic, thyme, and a pinch of sea salt. Stir to combine. Add paprika and stir to form a paste, adding water if necessary…..
Heat 6 Tablespoons of oil in a 15-inch paella pan over medium high heat. Add the fish and cook until browned, about 1 to 2 minutes…..
Remove fish to a plate and set aside.
Add remaining 2 Tablespoons of oil to the pan, then add the grated onion, scallions, and bell pepper. Cook until the vegetables are slightly softened…..
Be careful when you add the onions, the oil splatters like crazy!! Stir in the tomato and cook until sauce thickens, 2 to 5 minutes.
Pour in the broth and bring to a boil…..
Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring and rotating the pan occasionally.
Add the cod back into the pan. Stir in the parsley/paprika paste. Do not stir after this point.
Lower the heat and simmer until rice mixture is no longer “soupy”, but not dry, about 10 minutes.
Arrange the shrimp, clams, and seafood mixture over the rice, placing the clam shells so they will open facing up…..
I added my clams too soon…I can be so impatient. It should not look like clam soup if you are paying attention. 😉
Cook, uncovered, for 15 to 20 minutes until the rice is almost cooked. Remove the pan from heat and cover with foil. Let rest for 10 minutes…..
Garnish with lemon wedges and serve with alioli {aka Garlic Aioli}.
If you look closely you will see the baby octopus^^^ I live in the desert, and fresh seafood is not exactly “normal” around here. I chose to substitute a frozen Seafood Medley {calamari, mussels, octopus, shrimp} for fresh mussels. The last time I made Seafood Paella back in Iowa, a place also not know for it’s seafood, half of the mussels died on the way home from the store….so seafood medley is a much safer bet. 😉
So where is your favorite vacation destination?
Enjoy!!
Seafood Paella
Ingredients
- 6 cups seafood broth
- 1 teaspoon saffron threads
- 1/2 pound cod cut into bite-sized pieces
- 12 small clams
- 12 large shrimp
- 8 ounces seafood mixture* frozen
- 2 Tablespoons minced fresh parsley
- 8 large cloves garlic minced
- 1 Tablespoon fresh thyme leaves
- 2 teaspoons sweet smoked paprika
- 8 Tablespoons olive oil divided
- 1 Medium onion grated
- 6 green onions chopped
- 1 red bell pepper finely chopped
- 1 large tomato grated
- 2 cups Bomba paella rice
- lemon wedges
- Alioli
Instructions
- Heat broth in a large pot. Once hot, stir in saffron threads.
- Rinse fish and shrimp, then dry on paper towels. Sprinkle with sea salt and let sit for ten minutes.
- In a small bowl, combine parsley, garlic, thyme, and a pinch of sea salt. Stir to combine. Add paprika and stir to form a paste, adding water if necessary.
- Heat 6 Tablespoons of oil in a 15-inch paella pan over medium high heat. Add the fish and cook until browned, about 1 to 2 minutes. Remove fish to a plate and set aside.
- Add remaining 2 Tablespoons of oil to the pan, then add the grated onion, scallions, and bell pepper. Cook until the vegetables are slightly softened. Stir in the tomato and cook until sauce thickens, 2 to 5 minutes.
- Pour in the broth and bring to a boil.
- Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring and rotating the pan occasionally.
- Add the cod back into the pan.
- Stir in the parsley/paprika paste. Do not stir after this point.
- Lower the heat and simmer until rice mixture is no longer "soupy", but not dry, about 10 minutes.
- Arrange the shrimp, clams, and seafood mixture over the rice, placing the clam shells so they will open facing up.
- Cook, uncovered, for 15 to 20 minutes until the rice is almost cooked.
- Remove the pan from heat and cover with foil. Let rest for 10 minutes.
- Garnish with lemon wedges and serve with alioli.
Kelly Tomlinson says
This looks so amazing! I’ve never had paella, let alone seafood paella but this looks like a great dish to wow a crowd! #client