The Best Seafood Paella
It's a one pot Seafood and Rice dish that is filled with delicious flavors and it just takes a few steps to reach ultimate rice perfection.
Equipment
- Paella pan
Ingredients
- 6 cups seafood broth or 1 seafood bouillon cube
- 1 tsp saffron
- 1 1/2 pounds firm-fleshed fish, cut in bite-sized pieces
- 12 large shrimp in shells
- 12 mussels
- 12 clams, small
- Sea salt
- 8 cloves garlic, minced
- 2 tbsp parsley, minced
- 1 tbsp fresh thyme, minced
- 2 tsp smoked paprika
- 8 tbsp olive oil
- 1 medium onion , chopped
- 6 scallions, chopped
- 1 red bell pepper, finely chopped
- 1 green pepper ( opcional )
- 1 large tomato, chopped
- 2 cups paella Bomba Rice, or Arborio ( any short- grain rice)
- Lemon Wedge ( opcional)
- Rosemary ( Taste)
- 1 Bay leaf
- ground black pepper ( opcional)
Instructions
PREPARATION:
- STEP 1: SEAFOOD
- Wash and pat dry with a paper towel the fish and shrimps and sprinkle with a pinch of salt. Next Scrub the clams, mussels well, scrape away their beards with a knife and scrub them. Discard any shellfish with broken shells. You can soak your shellfish in the salted water for several hours or overnight in the refrigerator before wash them.
STEP 2: STEEP THE SAFFRON
- In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes. Taste and add more salt, if needed. If you use the Seafood Bouillon cube, in a large pot, add 6 cups of the water and let it get hot, add the cube and let it dissolve completely. Next stir the saffron.
STEP 3: MAKE THE GARLIC/ HERBS PASTE
- Use a mortar and pestle to mash parsley, garlic, thyme and a 1/8 tsp salt into a paste; stir in paprika, ground black pepper . Add water if necessary to form a paste.
STEP 4:
- Heat 6 tablespoons of oil In a 15" paella pan over medium- high heat and quickly brown the fish for 2 minutes. Do not fully cook them. Remove to a warm plate. Next Fry the chorizo and set it aside.
STEP 4: COOK THE SOFRITO
- Heat the 2 tablespoons of oil, and add the 1/2 teaspoon of garlic/herbs paste,following the onion, peppers, bay leaf, rosemary and sauté for about 7 minutes on a low heat until soft and translucent. Add the chopped tomatoes, scallions, and season with salt and a pinch of sugar and cook for 10 minutes on a low heat, stirring occasionally.
STEP 5:
- Add the chorizo and pour in the hot broth and bring it to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice occasionally. Add all reserved fish (except shrimp). Stir in the remaining garlic paste. Taste for salt. Do not stir after this point. Low the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min). Add extra water if necessary. Remove the bay leaves before adding the seafood.
STEP 6:
- Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with aluminum foil. Let sit 10 minutes. Garnish with lemon wedges (optional).