Is there anything more charming than the possibility of enjoying a succulent seafood paella on a sunny Saturday, shared with friends and loved ones? Paella is one of those traditional dishes that not only fills the stomach but also delights the soul. Here is a detailed recipe for preparing a seafood paella that will leave everyone amazed.
Ingredients:
- 400 grams of bomba rice (paella rice)
- 1 liter of fish stock (preferably homemade)
- 200 grams of peeled prawns or langoustines
- 200 grams of clean mussels
- 150 grams of squid, cut into rings
- 1 large onion, finely chopped
- 1 red pepper, sliced
- 1 large tomato, grated
- 3 cloves of garlic, chopped
- 100 ml of white wine
- A few saffron threads (or a teaspoon of paella coloring)
- 1 teaspoon of sweet paprika
- Extra virgin olive oil
- Salt to taste
- Fresh parsley, finely chopped
- A few slices of lemon for serving
Instructions:
-
Prepare the Sofrito: In a large paella pan, heat a good drizzle of olive oil over medium heat. Once hot, add the onion and red pepper. Sauté for about 5-7 minutes, until the vegetables are tender. Add the garlic and cook for another minute, making sure it doesn’t burn as it could give a bitter taste.
-
Add the Seafood: Add the squid to the paella pan and sauté for a few minutes until they change color. Then, add the prawns or langoustines and cook until pink. Remove the seafood from the pan and set aside.
-
Cook the Tomato and Rice: Add the grated tomato to the paella pan and cook for about 2-3 minutes. Add the sweet paprika and mix well. Then, add the bomba rice and stir well to coat it in the sofrito.
-
Incorporate the Stock: Add the white wine and cook over high heat until the alcohol evaporates. Then, add the hot fish stock along with the saffron threads (or coloring). Stir everything well and let the stock come to a boil.
-
Cook the Paella: Once the stock is boiling, reduce the heat to medium-low and let the rice cook slowly. Place the mussels in the pan and distribute them evenly. Cook without stirring for about 15-18 minutes, or until the rice is almost done.
-
Add the Reserved Seafood: About 5 minutes before the rice is done cooking, add back the reserved prawns and squid. Adjust the salt if necessary and let everything cook together for a few more minutes.
-
Let it Rest: Remove the pan from the heat and cover it with a clean cloth. Let the paella rest for about 5 minutes for the flavors to settle and the rice to finish absorbing the stock.
- Serve: Sprinkle the paella with fresh parsley and serve with a few slices of lemon. Enjoy this delicious seafood paella, perfect for a sunny and joyful Saturday.
Bon appétit!
Source: MiMub in Spanish
