This saffron-infused paella recipe is loaded with mussels, clams, and shrimp. Grill it in your biggest skillet for best flavor (no special pan required). Paella serves a crowd for your next cookout!
Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.
A festive occasion calls for a big statement, and this paella is just that: a colorful rice dish bursting with clams, mussels and shrimp along with smoky chorizo and saffron for tons of flavor. You don’t need much else to serve alongside it, but you could make a green salad if you feel inspired.
Best Seafood Paella
Set the whole pan of paella on your picnic table, and bring out some crusty bread and wine glasses. Summer is just too short not to celebrate it with friends.
The origins of paella are ancient, rooted in the area around Valencia, Spain near the Albufera Lagoon, where both fishing and rice growing dominated the region for centuries.
Paella was the food of farm workers who cooked dishes of rice over wood fires, embellished with whatever ingredients they could find.
Chicken & Seafood Paella
The dish is named for the wide, shallow pan in which the paella is cooked. The word paella is from a Valencian dialect meaning “pan, ” probably derived from the Latin word patella for pan.
While you can buy a paella pan and even a special outdoor paella grill for cooking it, it's easy enough to adapt the traditional paella method to our home kitchens without a lot of extra fuss.
Since I don’t possess a paella pan, I used the largest sturdy skillet in my collection of pans. A cast iron pan would be ideal but mine was not big enough and I found my heavy skillet worked just fine. Lacking a large skillet, you could also use a medium-size roasting pan (approximately 14x10 inches).
Spanish Seafood Paella Recipe
Although you can cook paella entirely indoors on top of the stove, when you consider paella’s wood-fired origins, it makes total sense to cook it outside on the grill. For this recipe, I started it on the stove indoors while the grill heated, and then finished it on the grill. Even, steady, medium heat is the goal.
Paella is the mother of all the one-pot meals, so it makes a supreme party dish. Improvisation rules the day, since even in Spain the issue of what ingredients should go in paella is hotly disputed, making it impossible for foreigners, let alone Spaniards, to dictate them strictly.
Paella is essentially a rice dish, and the type of rice does make a difference. Spanish bomba rice, a medium-grained stubby rice that absorbs liquid well but maintains some firmness when it cooks, is preferred.
Paella Mixta Recipe
The crispy bits! Once the stock comes to a simmer, don’t stir it. As the paella cooks, the rice stays on the bottom and forms a crusty golden bottom layer in the finished dish. This crust of rice is called
For this seafood paella, you can use fish or shellfish stock if you like and if you can find a good source for it, but I actually prefer chicken stock. It adds a depth of flavor, and as the shellfish cook, you get plenty of sweet, briny juices to flavor the rice. Be sure to taste the stock and season it with salt if necessary.
Saffron is a key ingredient, too. These orange-red threads are actually the dried stigmas of crocus flowers. Crumbled into a pot of hot stock, saffron adds an earthy, floral, and somewhat mysterious flavor to your paella. It imbues the rice with a gorgeous golden color, too.
Easy Paella Recipe With Prawns
Saffron is a fairly expensive spice, but thankfully you only need a few threads to season a whole dish of paella. It also keeps for a fairly long time as long if it's stored in an airtight container and kept out of direct sunlight, so you don't need to worry about using up your extra saffron right away.
. Sofrito lays the groundwork for all the flavors in the dish to mingle; think of it as priming a canvas before making a painting.
I chose shrimp, clams, and mussels for this seafood version of paella, and Spanish dry-cured chorizo for its smoky, meaty flavor. Chorizo can be a controversial add-in and not all Spanish cooks agree that it belongs in paella, so skip it if you like. You can also substitute other cooked sausages and add some smoked paprika to taste to achieve the desired flavor.
Seafood Paella Recipe
If you have trouble finding Spanish chorizo, substitute another kind of cooked sausage along with 1 teaspoon of smoked paprika (for the smoky flavor).
No grill? Cook this inside! Cook the paella through step 6 on top of the stove. Preheat the oven to 350°F. Add the seafood (step 7), cover the pan tightly with foil and finish cooking in the oven for 6 to 10 minutes or until the rice and shrimp are both cooked through and the mussels and clams are open. Check to see if the bottom has browned and, if not, set the pan over medium heat for a minute or two to allow the bottom layer of rice to caramelize.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Easy Spanish Paella
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Paella is one of Spain's most famous dishes, and that also makes it popular all over the world too. It's basically a rice dish that can have either chicken, seafood or any other meat added, chorizo being a very popular addition too.
Golden Fish Paella With Lemon & Parsley Recipe
Although the original version is a lot fancier, nothing stops us from making this dish our own, and tweaking the ingredients according to our taste buds and budgets.
The vibrant yellow colour is usually achieved by adding saffron, which is quite a pricey ingredient. Saffron does add a subtle unique flavour to the dish, but I found that the best replacement for saffron is turmeric, which is a lot more easily available and cheaper too.
Authentic paella might not use turmeric, but I am not claiming this to be a traditional dish, but more like my own take on the classic Spanish sample food. It's a lot easier to make, with whatever ingredients I had around, but so delicious and as posh as it can get.
How To Make Easy Paella Without Saffron
For this dish I used frozen mixed seafood, which was cooked straight from frozen, but I removed any ice particles as well as I could, in order to avoid getting too much liquid into the rice. Alternatively, the seafood can be thawed beforehand and cooked chilled.
The stock/broth is very important, as this gives so much flavour to the dish, I used chicken stock, but fish stock, if you have, is a very good addition here.
Unlike the Italian risotto, which has a creamy texture, the paella doesn't need to be as creamy, that is why there is no need to stirring frequently. Leave the rice to cook undisturbed, that's the way to get a rice grains separated.
Authentic Seafood Paella Recipe With Saffron • Hip Foodie Mom
And that's my take on the Spanish paella, I for one absolutely loved it, and I will definitely try more variations too. Do give it a try, you will love it!
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Easy Seafood Paella Recipe made with mixed frozen seafood and a touch of turmeric, a quick and easy dish for a delicious midweek dinner. It's hearty and full of colour, and on the table in 30 minutes or so.
Seafood Paella (paella De Marisco)
Calories: 412 kcal | Carbohydrates: 51 g | Protein: 27 g | Fat: 11 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 5 mg | Sodium: 1620 mg | Potassium: 368 mg | Fiber: 2 g | Sugar:
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