Delectable Seafood Paella A Flavorful Spanish Masterpiece
Author:felis
Total Time:1 hour 30 minutes
Yield:4 servings 1x
Description
Delight in a Spanish delicacy Seafood Paella a flavorful masterpiece crafted with seafood rice and aromatic spices
Ingredients
Scale
2 cups short-grain Spanish rice, such as Bomba or Calasparra
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon saffron threads
1 cup dry white wine
4 cups seafood or chicken stock
1 pound shrimp, peeled and deveined
1 pound mussels, scrubbed and debearded
1 pound squid, sliced into rings
1 red bell pepper, sliced into strips
1 lemon, cut into wedges for serving
Chopped parsley for garnish
Instructions
Begin by heating the olive oil in a large, shallow paella pan or a wide, shallow skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, stir in the minced garlic and cook for an additional minute, until fragrant.
Sprinkle the smoked paprika and saffron threads over the onion-garlic mixture and stir to coat. Pour in the white wine and let the mixture simmer for 2-3 minutes, allowing the flavors to meld and the alcohol to cook off.
Add the short-grain rice to the pan and stir to coat the grains with the flavorful oil. Pour in the seafood or chicken stock and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let the rice simmer for 15-18 minutes, or until it’s tender and has absorbed most of the liquid.
Uncover the pan and arrange the shrimp, mussels, and squid rings over the rice in an even layer. Cover the pan again and continue to cook for an additional 10-12 minutes, or until the seafood is cooked through and the mussels have opened up.
Sprinkle the sliced red bell pepper over the top of the paella and let it cook for a final 5 minutes, uncovered, to allow the peppers to soften and the flavors to meld. Remove the pan from the heat and let the paella rest for 5 minutes before serving.
