Get ready for some YUM!😋 This is hands down, the easiest and tastiest “Spanish Seafood Paella 🥘 Recipe”. Let’s talk about how gorgeous this dish is, look at it! It is a statement itself!
This dish is a mixture of rice, veggies, infused with Saffron, and different spices.Packed with a combination of seafood: shrimps, mussels, calamari, lobster’s tail, fish fillet, and clams
Paella is a widely known dish from Spain. It was first cooked by theValencian farmerson the eastern coast of Spain. They would cook medium grain-rice with whatever was available from meat and vegetables. One of the newest or modern versions is the seafood Paella.
Paella, 'icon Of The Mediterranean Diet', Given Protected Status
The dish paella takes its name from the pan. It is believed that the word “paella” comes from the name of the pan it is made in - the Latin term patella.
No, you don’t. You can use any skillet or even any shallow & wide pan. Keep in mind, that your layer of rice should be no more than 2 or 2 1/2 inches deep. So the rice cooks quickly and evenly.
So the main ingredient is rice, you can find Paella rice sold in grocery stores but it can be a bit expensive. I found that usingmedium-grainedrice works great.
Mediterranean Seafood Paella Risotto
I like using either vegetable stock or chicken stock for this dish, whatever is available. The stock adds richness and depth to the flavor. Be sure to taste the stock and adjust the season as needed.
If you can get your hands-on fish or seafood stock that would be even better, but I found that vegetable or chicken stock works perfectly.
Saffron is an expensive spice, but luckily, we only need a few threads. Try to get a good quality one, don’t worry a small box will last you a long time. Just keep it in an airtight container and away from direct sun.
Classic Seafood Paella Recipe
It is the base of your dish. The combination of onion, garlic, tomato and peppers all sautéed in olive oil. I like to add to those celery and leeks they really richens the flavor more.
You can add any seafood you like. You can use more than 2 or even just one. We are big on seafood that’s why I added different kinds of seafood.
Tip: try adding 3 or 4 shrimps 🦐 heads-on if available, I noticed that it makes a big difference in the richness of the flavor.
Seafood & Chicken Paella With Peas
This is hands down, the easiest, quickest and tastiest “Spanish Seafood Paella Recipe”. Let’s talk about how gorgeous this dish is, look at it! It is a statement itself!
This dish is a mixture of rice, veggies, infused with Saffron, and different spices. Packed with a combination of seafood: shrimps, mussels, calamari, lobster’s tail, fish fillet, and clams.
Serving: 1 g | Calories: 449 kcal | Carbohydrates: 71 g | Protein: 20 g | Fat: 9 g | Saturated Fat: 1 g | Cholesterol: 111 mg | Sodium: 935 mg | Potassium: 415 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1358 IU | Vitamin C: 20 mg | Calcium: 93 mg | Iron: 3 mg
Mediterranean Vegetable Paella
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Paella From Spain Rice Recipe From Mediterranean Stock Photo
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.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.
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.
Paella Mixta (seafood And Meat) Recipe, One Of The Most Popular In The Mediterranean
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.
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.
Chicken And Seafood Paella Recipe
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).
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.
Mediterranean Diet Paella Spanish Cuisine Seafood Paella Recipe
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.
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
Spanish Paellas: + Recipe For Paella Valenciana
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.
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.
The Origins Of Paella, The Wonderful Mediterranean Rice Dish
. 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.
If you have trouble finding Spanish chorizo, substitute another kind of cooked sausage along with 1 teaspoon of smoked paprika (for the smoky flavor).
Paella Recipe For Two In Traditional Pan Recipe From Mediterranean Stock Photo
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
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