When talking about paella, this is usually what most people would picture in their head. However, Seafood Paella is really one type of Paella, the word really means pan, so, technically, any rich rice dish cooked in a big pan with some Spanish spices, should pass as “paella” (no disrespect to those from Valencia). Like most Spanish cuisine, this dish is fun to make, it’s rich with an explosion of flavors.
- 5 cups chicken or seafood broth
- 1 lb mussels
- 1 lb large shrimp in shells
- 2 tbsp parsley, chopped
- 3 cloves garlic, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 large tomato, chopped
- 1/2 tsp thread saffron
- 1 tbsp fresh thyme
- 2 tsp sweet smoked paprika
- 10 tbsp olive oil
- 2 cups Bomba rice (most short grain rice works)
- 1 Lemon
How to make this:
- Heat up a large (about 12-inch wide) pan with 5 tbsp of oil, quickly cook the onion and bell pepper until they are softened. Raise the heat, add tomato and cook until it turns into a sauce
- Use a mortar & pestle to mash the paprika, parsley, garlic, thyme and a pinch of salt into a paste, add olive oil if needed
- Heat up the broth with the saffron, until it simmers
- Pour the rice evenly in the pan, stir it in the oil for a bit, then pour in the hot broth and bring to a boil in the pan.
- Let it boil and stir the rice from time to time. Do this for 5 min, then add in parsley paste. Try not stir after this point. Lower the heat, continue to simmer until rice is half cooked, kinda like the texture of risotto
- Place the shrimp and mussels over rice. Cook this uncovered for 15-20 minutes until rice is almost done. Remove pan from the heat and cover it with foil and let it sit for 10 minutes.
- Sever it with lemon wedges and fresh chopped parsley
This dish takes a while to make, but when you take that first bite, that explosion of flavor in your mouth will worth every second.