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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.
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. 😉
Since this is a party, and we are celebrating summer vacation, I served Estancia Pinot Noir and Estancia Pinot Grigio alongside my Seafood Paella.
- Pinot Grigio pairs nicely with seafood, and has a lively green apple, Asian pear, and lime flavor.
- Pinot Noir is my favorite and pairs nicely with smoked salmon, pork, poultry, and steak…non of which were served with this meal, but it’s my party and that’s how I roll. 😉
- Pinot Noir’s flavor notes are luscious berries and baking spices; medium bodied with a lingering, silky finish; good structure and balance
Estancia is translated from the Spanish word for “estate”, and the Estancia name emphasizes their conviction that the world’s best wines capture the essence of their place of origin.
Estancia Wines were built on the concept of over delivering on quality for the price. This is been possible because they are dedicated to making the very best wine possible and never compromising on the process – from their experimental vineyard block trials to planting, harvesting, fermenting, and aging the wines.
You can also follow Estancia Wines on Facebook for even more fun ideas and pairing ideas.
#ArtofEntertaining Sweepstakes
So where is your favorite vacation destination?
Enjoy!!
Seafood Paella
Print recipe
| Serves | 4 |
| Prep time | 30 minutes |
| Meal type | Main Course |
Ingredients
- 6 Cups seafood broth
- 1 teaspoon saffron threads
- 1/2 Pounds cod (cut into bite-sized pieces)
- 1 Dozen small clams
- 1 Dozen large shrimp
- 8 Ounces frozen seafood mixture*
- 2 Tablespoons minced, fresh parsley
- 8 Large cloves fresh 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
Directions
| 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. | |
Note
Substitute chicken broth for seafood broth if you can't find it
*Seafood Medley contains calamari, mussels, octopus, and shrimp, and can be found in the frozen seafood section that is usually near the seafood counter.
This recipe will be partying at these link parties!
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