Spanish Seafood Paella

Name: Spanish Seafood Paella
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 tbsp extra-virgin olive oil; 1 yellow onion, finely diced; 1 red bell pepper, finely diced; 4 garlic cloves, minced; 2 tsp smoked paprika (pimenton); 1/4 tsp saffron threads; 1 can canned diced tomatoes, drained; 1.5 cups Bomba or Calasparra rice (or medium-grain); 4 cups seafood or clam broth; 1 lb large shrimp (16/20 count), peeled, deveined; 1 lb mussels, scrubbed, debearded; 1/2 lb calamari rings (frozen is fine), thawed, patted dry; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 lemon, cut into wedges; 1/4 cup fresh flat-leaf parsley, chopped

An authentic Spanish rice dish built on a fragrant sofrito base with saffron broth, shrimp, mussels, and calamari, finished with the prized crispy rice crust called socarrat. A showstopper for entertaining.

80 minHardServes 4540 cal/serving

SpanishDinnerStovetopMediterraneanPescatarianHigh ProteinDairy-FreeGluten-FreeNut-FreeEgg-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

6 tbsp extra-virgin olive oil
1 yellow onion, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
2 tsp smoked paprika (pimenton)
1/4 tsp saffron threads
1 can canned diced tomatoes, drained
1.5 cups Bomba or Calasparra rice (or medium-grain)
4 cups seafood or clam broth
1 lb large shrimp (16/20 count), peeled, deveined
1 lb mussels, scrubbed, debearded
1/2 lb calamari rings (frozen is fine), thawed, patted dry
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 lemon, cut into wedges
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Warm 4 cups seafood or clam broth in a small saucepan over low heat. Crumble 1/4 tsp saffron threads into the broth and let steep for at least 10 minutes.
2

Heat 6 tbsp extra-virgin olive oil in a large paella pan or wide skillet (12-14 inches) over medium heat. Add 1 finely diced yellow onion and 1 finely diced red bell pepper and cook, stirring, until softened and lightly caramelized, about 10 minutes.
3

Add 4 minced garlic cloves and 2 tsp smoked paprika (pimenton) and cook for 1 minute. Stir in 1 can drained canned diced tomatoes and cook, pressing them down, until the mixture thickens into a paste-like sofrito, about 5 minutes.
4

Add 1/2 lb thawed, patted dry calamari rings (frozen is fine) and cook for 2 minutes. Sprinkle 1.5 cups Bomba or Calasparra rice (or medium-grain) evenly over the sofrito and stir to coat the grains with the oil and spices. Toast for 1 to 2 minutes.
5

Pour the warm saffron broth into the pan, season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and bring to a boil. Shake the pan to distribute the rice evenly - do not stir after this point. Reduce to a vigorous simmer and cook for 10 minutes.
6

Arrange 1 lb peeled, deveined large shrimp (16/20 count) and 1 lb scrubbed, debearded mussels over the rice, pressing them lightly into the broth. Continue cooking over medium-low heat for 10 to 12 minutes until the rice has absorbed the liquid, the shrimp are pink and opaque reaching an internal temperature of 145°F (63°C), and the mussels have opened (discard any that remain closed).
7

Raise heat to medium-high for the final 2 minutes to develop the socarrat (crispy bottom). Remove from heat, cover loosely with foil, and rest for 5 minutes. Scatter 1/4 cup chopped fresh flat-leaf parsley over the top and serve with 2 cut into wedges lemon.

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Questions

How much time should I plan for Spanish Seafood Paella?

As written, 80 minutes: 35 of prep and 45 of cooking. The longest single stretch is step 6, at 12 minutes.

What should Spanish Seafood Paella look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the mixture thickens into a paste-like sofrito. A reading of 145 F on a thermometer settles it.

Is there a substitute for saffron in Spanish Seafood Paella?

The entry for Spanish Seafood Paella calls for 1/4 tsp saffron threads. In its place: Nothing reproduces the flavor of saffron. A pinch of turmeric supplies the color only.

Can I use frozen shrimp instead of shrimp in Spanish Seafood Paella?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Spanish Seafood Paella uses 1 lb large shrimp (16/20 count), peeled, deveined.

Is Spanish Seafood Paella gluten-free?

Yes. As written, nothing in the ingredient list for Spanish Seafood Paella is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Does Spanish Seafood Paella contain shellfish?

Yes: 4 cups seafood or clam broth, 1 lb large shrimp (16/20 count), peeled, deveined, 1 lb mussels, scrubbed, debearded and 1/2 lb calamari rings (frozen is fine), thawed, patted dry. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Spanish Seafood Paella?

Refrigerate what is left of Spanish Seafood Paella within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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