Seafood Paella

Here’s a classic Seafood Paella recipe that serves about 4–6 people. This version is rich in flavor, traditional in style, and perfect for a special dinner.

🥘 Seafood Paella

🧂 Ingredients:

For the base:

• 3 tbsp olive oil

• 1 onion, finely chopped

• 1 red bell pepper, chopped

• 3 garlic cloves, minced

• 2 medium tomatoes, grated or finely chopped

• 1 tsp smoked paprika

• ½ tsp saffron threads (soaked in 2 tbsp warm water)

• Salt and pepper to taste

For the rice:

• 1½ cups Spanish bomba rice (or Arborio if not available)

• 4 cups seafood stock (or fish stock)

• ½ cup dry white wine (optional)

Seafood:

• 8 large shrimp or prawns, deveined

• 8 mussels, scrubbed and debearded

• 8 clams, scrubbed

• ½ lb (250g) squid, cleaned and cut into rings

• Optional: ½ lb firm white fish (like cod), cut into chunks

Garnish:

• Lemon wedges

• Fresh parsley, chopped

• Peas (optional, for color and sweetness)

🔥 Instructions:

1. Prep the seafood stock

   • Warm the seafood stock in a separate pot. Keep it simmering while you cook the paella.

2. Make the sofrito (flavor base):

   • In a wide paella pan or large skillet, heat olive oil over medium heat.

   • Add onion and cook for 3–4 minutes until softened.

   • Stir in garlic, red bell pepper, and cook for another 3–4 minutes.

   • Add tomatoes, paprika, and saffron (with its soaking water). Cook until the mixture thickens and deepens in color, about 8–10 minutes.

3. Toast the rice:

   • Stir the rice into the sofrito and coat well, letting it lightly toast for about 2 minutes.

   • Add the white wine (if using) and let it reduce for 1–2 minutes.

4. Add the broth:

   • Pour in the hot seafood stock. Stir once to evenly distribute the rice.

   • From here, don’t stir again—let the rice cook undisturbed to form a crust on the bottom (called socarrat).

   • Cook over medium heat for 10 minutes.

5. Add the seafood:

   • Nestle shrimp, mussels, clams, squid, and fish into the rice. Cover loosely with foil or a lid.

   • Cook for another 10–12 minutes, or until the rice is cooked and the seafood is done (mussels and clams should open).

6. Rest the paella:

   • Remove from heat, let it rest uncovered for 5–10 minutes.

   • Sprinkle with chopped parsley and optional peas.

7. Serve:

   • Serve hot with lemon wedges.

✅ Tips:

• Don’t stir after adding the broth—this helps the bottom crust form.

• Use authentic bomba rice if possible—it absorbs more liquid without getting mushy.

• If you don’t have saffron, substitute with a pinch of turmeric for color (though the flavor won’t be the same).

Would you like a simplified version or one suited for a specific diet (gluten-free, dairy-free, low-carb, etc.)?