Spanish paella
Paella is one of Spain’s most famous and beloved dishes, originally from the region of Valencia. It’s a flavorful rice-based dish that combines a variety of ingredients such as seafood, chicken, rabbit, and vegetables, all cooked together in a wide, shallow pan. Paella is known for its vibrant colors, rich flavors, and the slightly crispy layer of rice at the bottom known as the socarrat. Here’s a classic seafood paella recipe, one of the most popular varieties:
Seafood Paella Recipe
Ingredients:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 2 tomatoes, grated (or 1/2 can of crushed tomatoes)
- 1 1/2 cups short-grain paella rice (e.g., Bomba or Arborio)
- 4 cups seafood stock (or water)
- 1/2 tsp saffron threads (optional but traditional)
- 1/2 tsp smoked paprika
- 1/4 tsp ground turmeric (for color, optional)
- Salt and pepper, to taste
- 1/2 cup white wine
- 12 large shrimp, peeled and deveined
- 12 small mussels, scrubbed
- 12 clams, scrubbed
- 1/2 lb squid, cleaned and cut into rings
- 1/2 cup frozen peas (optional)
- 1 lemon, cut into wedges (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Saffron: In a small bowl, soak the saffron threads in a couple of tablespoons of warm water. This helps release the color and flavor of the saffron.
- Cook the Aromatics: Heat the olive oil in a large paella pan (or a wide, shallow skillet if you don’t have a paella pan) over medium heat. Add the chopped onion and bell pepper, and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the Tomatoes: Stir in the grated tomatoes (or crushed tomatoes) and cook for 5 minutes, allowing the tomatoes to break down and form a sauce.
- Add the Rice and Spices: Stir in the rice, smoked paprika, and turmeric (if using), and cook for about 2 minutes to lightly toast the rice and infuse it with the spices.
- Add the Wine and Stock: Pour in the white wine and cook for 1-2 minutes, allowing it to reduce slightly. Then add the seafood stock (or water) and the saffron-infused liquid. Season with salt and pepper, and bring to a simmer.
- Simmer the Rice: Let the rice cook uncovered over medium heat for about 10 minutes. Do not stir the rice once the stock is added, as the goal is to create a crispy bottom layer (socarrat). As the rice cooks, it will absorb the liquid.
- Add the Seafood: After 10 minutes, add the shrimp, mussels, clams, squid, and peas (if using). Arrange the seafood on top of the rice, pressing it gently into the liquid. Continue to cook for another 10-15 minutes, until the rice is tender and the seafood is cooked through. The mussels and clams should open up, and the shrimp should turn pink.
- Check for Liquid: If the rice is not yet tender and the liquid has evaporated, you can add a little more hot stock or water and continue cooking.
- Finish the Paella: Once the seafood is cooked and the rice is tender, remove the paella from the heat and cover it with a clean kitchen towel. Let it rest for 5 minutes to allow the flavors to meld together.
- Garnish and Serve: Garnish the paella with fresh parsley and lemon wedges. Serve immediately and enjoy the vibrant, fragrant flavors of this Spanish classic!
Tips for Perfect Paella:
- Rice: Use short-grain rice like Bomba or Arborio for the best texture. These types absorb the liquid well without becoming mushy.
- Don’t Stir: Once you add the stock, avoid stirring the rice. Stirring can release starch and make the dish too creamy. You want the rice to remain individual grains and create the signature crispy bottom.
- Seafood: You can mix and match seafood to your preference. Popular additions include crab, lobster, or even fish fillets. Just make sure to add it in stages so each type of seafood cooks properly.
- Socarrat: The crispy layer of rice at the bottom of the pan is highly prized in paella. To get the socarrat, after the rice has absorbed the liquid, increase the heat for a couple of minutes until you hear a crackling sound. But be careful not to burn it!
This seafood paella is a feast for the eyes and the tastebuds, perfect for sharing with family or friends. ¡Buen provecho!