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Authentic Spanish Paella with Seafood Recipe

Authentic Spanish Paella with Seafood

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 2 tbsp Extra virgin olive oil Use a high-quality Spanish olive oil if possible
  • 1 medium Yellow onion Finely diced
  • 3 cloves Garlic Minced
  • 2 medium Tomatoes Grated or finely chopped
  • 1 cup Roasted red peppers Sliced into strips
  • 1.5 cups Bomba rice Short-grain Spanish rice
  • 1 pinch Saffron threads Crushed
  • 1 tsp Smoked paprika Sweet or bittersweet
  • 4 cups Seafood broth Warmed
  • 1 lb Large shrimp Peeled and deveined, tails left on
  • 1 lb Mussels Cleaned and debearded
  • 1/4 cup Fresh parsley Chopped, for garnish

Instructions
 

  • Heat the extra virgin olive oil in a wide paella pan or a large, wide skillet over medium heat.
  • Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes.
  • Stir in the chopped tomatoes, sliced roasted red peppers, and smoked paprika. Cook for 5 minutes until the mixture breaks down into a thick paste known as sofrito.
  • Sprinkle the Bomba rice evenly across the pan and cook for 2 minutes, stirring gently to toast the grains.
  • Crush the saffron threads and add them to the warm seafood broth. Pour the infused broth into the pan. Do not stir the rice from this point forward.
  • Bring the liquid to a gentle boil, then reduce the heat to a simmer. Cook uncovered for 10 minutes.
  • Nestle the shrimp and mussels evenly into the rice. Continue to simmer for another 8 to 10 minutes until the seafood is cooked through, the mussel shells open, and the liquid is mostly absorbed. Discard any mussels that do not open.
  • Increase the heat to medium-high for 1 to 2 minutes to create the socarrat, the crispy crust at the bottom of the pan. Listen for a faint crackling sound and watch carefully to avoid burning.
  • Remove the pan from the heat, cover it loosely with foil or a clean kitchen towel, and let the paella rest for 5 minutes.
  • Garnish with freshly chopped parsley and serve immediately directly from the pan.