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Spanish Seafood Paella

30 minutes. Cook
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Introduction:
When it comes to iconic Spanish cuisine, one dish stands out as a true masterpiece of flavors, aromas, and colors – the Spanish Seafood Paella. This beloved dish hails from the region of Valencia and has captivated taste buds around the world for centuries. Originating in the 18th century, it was traditionally prepared by farmers and laborers in the fields, using simple ingredients readily available to them. Over time, this rustic dish evolved into a symbol of Spanish culinary excellence, incorporating a wide variety of seafood and aromatic spices. Today, we’ll embark on a culinary journey to create an authentic Spanish Seafood Paella that will transport your senses to the vibrant streets of Valencia.

Preparation:

1. Prepare the Sofrito:

a. Place the paella pan or skillet over medium heat and add the olive oil.

b. Add the chopped onion and diced bell peppers. Sauté for about 5 minutes until they become tender and slightly caramelized.

c. Stir in the minced garlic and sauté for another 2 minutes until fragrant.

d. Sprinkle both sweet and smoked paprika over the vegetables, and crumble in the saffron threads. Continue to sauté for another 2 minutes, allowing the flavors to meld.

e. Add the crushed tomatoes to the pan, and season with salt and pepper. Simmer for 5 minutes, stirring occasionally, until the mixture thickens to a rich, fragrant sofrito.

2. Prepare the Paella:

a. In a separate saucepan, warm the seafood or chicken broth over low heat. Add the saffron threads, sweet paprika, and smoked paprika. Let it simmer gently, infusing the broth with flavor.

b. Pour the Bomba rice (or Arborio rice) into the paella pan with the sofrito. Stir well to coat the rice with the flavorful mixture.

c. Gradually pour in the white wine, stirring constantly. Allow the wine to reduce slightly.

d. Begin adding the warmed broth to the rice mixture one ladle at a time, stirring frequently. Only add more broth once the liquid has been absorbed by the rice.

e. Continue this process for about 15-20 minutes, or until the rice is nearly cooked but still slightly firm to the bite. Keep an eye on the heat, adjusting it as needed to maintain a gentle simmer.

f. Arrange the mixed seafood and chunks of white fish evenly on top of the rice. Cover the pan with aluminum foil and let it simmer for another 10-15 minutes, or until the seafood is cooked through and the rice develops a lovely crust on the bottom, known as “socarrat.”

3. Serve and Garnish:

a. Remove the paella from heat and let it rest for a few minutes, covered with foil.

b. Just before serving, sprinkle freshly chopped parsley over the paella for a burst of color and flavor.

c. Serve your Spanish Seafood Paella hot, garnished with lemon wedges for that perfect touch of zesty brightness.

Conclusion: The Spanish Seafood Paella is not just a dish; it’s a celebration of Spain’s culinary heritage. With a rich history and a medley of flavors, this paella brings the essence of the Mediterranean to your table. Whether enjoyed at a seaside restaurant in Valencia or in the comfort of your own home, each bite is a journey through time and tradition. So, gather your loved ones and savor this authentic Spanish masterpiece, and let the vibrant culture of Spain come alive on your plate.

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staffcontributor
prep time
approximately 1 hour.
cooking time
30 minutes.
servings
4 servings.
total time
1 hour.

Equipment

  • Large

  • Wooden spoon

  • Chef's knife

  • Cutting board

  • Grater

  • Large

  • Medium saucepan for saffron infusion

  • Long

  • Aluminum

Ingredients

  • - 2 tablespoons olive oil

  • - 1 onion, finely chopped

  • - 2 cloves garlic, minced

  • - 1 red bell pepper, diced

  • - 1 ripe tomato, grated

  • - 1 teaspoon sweet paprika

  • - A pinch of saffron threads

  • - Salt and pepper to taste

  • - 2 cups Spanish short-grain rice (Bomba or Calasparra)

  • - 4 cups seafood or chicken broth

  • - 1/2 cup dry white wine

  • - 1/2 teaspoon smoked paprika

  • - Salt to taste

  • - 12 large shrimp, peeled and deveined

  • - 12 mussels, cleaned and debearded

  • - 12 clams, scrubbed

  • - 1/2 pound squid, cleaned and sliced into rings

  • - 1/2 cup fresh or frozen peas

  • - Lemon wedges for garnish

  • - Fresh parsley, chopped

  • - Lemon wedges

Instructions

1
Prepare the Sofrito.
2
Infuse Saffron.
3
Prepare the Broth.
4
Cook the Seafood.
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