Time: 40 minutes // Difficulty: medium // Diners: 4 people
You have always seen this rice plate on TV and images. You have even heard of it many times every time a good friend tells how tasty the Spanish Paella was that time they traveled to Spain.
There are many types of Paella, and they depend on the ingredients, of course. Since rice is the base, many others give the paella its different names.
Let’s learn then, how to cook a traditional seafood paella recipe
The seafood paella is one of the most popular and traditional dishes within the traditional Spanish gastronomy.
Colorful and appealing, yet nutritive and complete. Combining then main ingredients, rice and seafood, and cooking them with love and passion, we get the perfect rice meal. The Spanish Seafood Paella.
Paella ingredients – Prawns, clams and mussels
What do you need to prepare the best seafood paella? Grab your pen, and write down the ingredients, and remember, this is a paella recipe for 4 diners.
- 500 grams of round rice (2 cups or 17.6 ounces)
- 300 grams of monkfish (1,25 cups or 10.5 ounces)
- 250 grams of mussels (1 cup or 8.8 ounces)
- 150 grams of squid rings (0,65 cups or 5.3 ounces)
- 150 grams of prawns (0,65 cups or 5.3 ounces)
- 150 grams of scampi (0,65 cups or 5.3 ounces)
- ½ red pepper
- ½ green pepper
- 2 liters of water
- 4 ripe tomatoes
- 1 onion
- 2 clove garlic
- 2 Laurel leaves
- Olive oil
- Saffron on branch
- Saffron powder
Let’s begin – Directions
There are many recipes and ways to make a good paella, each one of them have different ingredients. Even the seafood paella may be made in may different ways, just using or changing some of the seafood pieces and ingredients. This recipe is very complete in terms of the ingredients used. Being so nutritive, tasty and appealing, makes this meal perfect to surprise your friends and family.
Get ready our pan. If you happen to have a specific paella pan, it is even better. Remember this recipe is meant for 4 people, just keep in mind you will need to keep the proportions if you want to change this number.
To start with, you will need to clean your seafood ingredients. Grab the mussels, debeard them and get rid of the adhered shells. Finally, use some water to clean them. Put the mussels in a pot, cover them with enough water. Heat them until they are all open, it means they are ready, but remember! Keep the broth! You will use it later. Cut now the monkfish and squid (if it is not already in rings) into small pieces (2-3 inches).
Get now the prawns and scampi, if you couldn’t get them clean, then it is what you have to do. Behead them, cut off the mustaches, legs and shells. Don’t forget to take off the intestines. Put these heads and shells into a pot, and repeat the previous step, you will need the broth again! Just wait until it starts to boil, sieve, and keep the juice.
Now the vegetables and sauté!
You need now to prepare the Sauté. Peel the garlic and onions and then cut them into very small pieces. Grab the red pepper and the green pepper. Clean them and take the seeds off before cutting them into pieces, as we also did before. You can either get natural crushed tomato sauce from the market or make if from your ripe tomatoes. If that is the case, heat them a little bit, so you can peel them. Then crush them into very small pieces, use a small pan to the cook/heat tomato sauce for about 6-8 minutes.
Get a nice pan and pour some olive oil in it. Be gentle. It gives a very nice taste to all ingredients and the final paella. Heat the pan at half power, and when the oil is hot enough, add the garlic and onion we previously cut, put some salt, and brown the mix. Add now the laurel and the previously cut pepper. Keep the fire working for some minutes, do not get anything burnt. Stir from time to time, until it gets nicely poached. Finally, pour the tomato sauce and the squid pieces. Cook everything for the next 6 minutes. Keep an eye on it! The sauté needs to get dense.
Remove now the laurel and the squid. You need now to shake and strain the remaining sauté, as much as possible, you don’t want any small pieces in it. Pour now this broth with the squid and monkfish into the main pan, where you will finally cook this seafood paella recipe. Pour now the rice, distribuite everything and keep it hot for 2 minutes. Let’s take back the broth you got from the seafood shells and mussels. Mix it with a liter of water. Heat it a little bit and pour the half of it in the pan with the rice and the sauté. Keep some seafood broth in case we need anymore later. Add now a couple of saffron spoons and a small branch of saffron too. There must be a thin layer of broth above the rice, covering it.
Once everything is in the pan you need let the fire work. When the broth boils, lower the firepowerto the half. It is time to wait for about 15-20 minutes till the rice is tender enough. It will depend on the tipe of rice and the temperature we get. From time to time check the cuttlefish and squid, you don’t want them burnt. Finally, about 5 minutes before the rice is ready, add the prawns and scampi we cleaned before, and the mussels. Distribute everything nicely, you want a to surprise your diners! Grab a spoon and taste it, just check if it needs some salt.
We you are running out of broth and the rice is not ready, add some more from that half liter we kept before. Just remember to heat it a little bit. It’ll get absorbed.
You are almost done, when the rice is ready, remove the pan from the fires, and leave it rest for 5 minutes. Just before you take it to the table, check everything is well distributed. You will need to eat it when it is still hot if you want to enjoy its complete taste!! Your Seafood Paella is ready! Enjoy and comment!