This Spanish Seafood Paella embodies the authentic Spanish experience with simple, fresh ingredients. It's a rice dish flavored with saffron and loaded with seafood, including fish, shrimp, and mussels.
Course Main
Cuisine Spanish
Keyword Seafood Paella, Spanish Seafood Paella
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6servings
Calories 377kcal
Author Michelle
Ingredients
3½cupsseafood broth
1cupdry white wine
1teaspoonsaffron threads
2tablespoonsolive oil
1medium onionchopped
6green onionsthinly sliced
1red bell peppercored, seeded, and chopped
1large tomatochopped
2tablespoonsfresh chopped parsley
8garlic clovesminced
Pinch of salt
2cupsSpanish rice
1½pounds firm fish(such as grouper or snapper), cut into bite-sized pieces
12musselsscrubbed, de-bearded, and rinsed
½poundjumbo shrimppeeled with tail on (about 12)
½cupfrozen peas
Lemon wedges for serving
Instructions
In a medium pot over medium-low heat, heat broth, wine, and saffron together until warm. Remove from heat. Set aside.
Heat olive oil in a large skillet over medium heat.
Add onion, green onions, and red pepper. Sauté until onion is tender and translucent.
Add tomato, parsley, garlic, and salt, and saute until garlic is fragrant.
Stir in the broth mixture. Bring to a boil.
Sprinkle rice evenly into the pan. Boil for 3 minutes while stirring occasionally. Taste broth for salt and add to taste.
Add fish and stir to combine. It is important not to stir after this point.
Lower the heat and allow to gently simmer about 15-18 minutes.
Tuck shrimp and mussels into the top of the rice, and sprinkle with peas. Continue cooking for about 5-10 more minutes. Watch for most of the liquid to be absorbed and the rice at the top tender. If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking until done.
Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Garnish with fresh parsley and lemon slices. Serve.
Video
Notes
Rice: Bomba rice (arroz bomba) or round rice (arroz redondo) are recommended for this recipe. In a pinch, calrose rice can be used, but be sure to rinse well before using because it is a sticky rice. To use calrose rice, also reduce the liquid to 3 cups broth and ¾ cups wine.
Liquid disappearing too fast? Turn the heat down, and add a little more broth, if necessary. Continue cooking until rice is tender and cooked through.
Clams: If you can find clams in your area, you can add a dozen small clams to the paella at the same time as the mussels.
Storage: Store leftovers covered in the fridge for up to 2 to 3 days.