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seafood paella

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

Paella originated in the rice-growing areas on Spain's Mediterranean coast. The dish is especially associated with the region of Valencia. Paella takes its name from the paellera, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.

yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For seafood paella

  • 1/3 c
    extra virgin olive oil
  • 1/2 md
    onion, diced
  • 3 clove
    garlic, minced
  • 1/2
    red bell pepper, diced
  • 1/2 c
    tomato sauce
  • 1/2 tsp
    sweet paprika
  • 1/4 tsp
    saffron threads or powder
  • salt and ground black pepper, to taste
  • 2 2/3 c
    lobster broth (can sub vegetable or fish broth)
  • 1 c
    uncooked short grain rice
  • 24
    jumbo raw shrimp, peeled and cleaned
  • 8
    mussels, washed and beards removed
  • fresh chopped parsley, to garnish
  • lemon wedges, to garnish

How To Make seafood paella

  • 1
    Heat olive oil in a pan over medium high heat. When oil is hot, add onions and garlic. Saute for about 1 minute or until fragrant and softened. Be careful not to burn the garlic! Stir constantly.
  • 2
    Add red pepper and stir and continue to cook for about 3 more minutes.
  • 3
    Add in tomato sauce, paprika, saffron, and salt and pepper to taste. Stir until incorporated.
  • 4
    Add the broth and stir to mix before adding in the rice. Gently mix until it's evenly distributed. Cook for 8 minutes.
  • 5
    Add the shrimp and mussles to the pan. Give the pan a little shake from time to time, but do not stir at this point in the cooking process.
  • 6
    Cook for 5 minutes, then lower the heat to medium low.
  • 7
    Cook until most of the broth has been absorbed.
  • 8
    To create the soccarate (scorched rice on the bottom), turn the heat back to medium high.
  • 9
    Cook for 2 minutes. Then remove the rice from the heat and cover the pan with foil. Let it rest for for about 8 minutes. (I take mine to the table and set it on a hot pad while it rests.)
  • 10
    Remove foil, garnish with fresh parsley and a slice of lemon. Serve at the table straight from the pan.
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