Ah, Spain! Just thinking about the vibrant markets, sun-kissed beaches, and tantalizing aromas wafting from tapas bars transports me back to those dreamy holidays. Today, I want to bring a bit of that Spanish magic into our home kitchens with a recipe for Saffron-Infused Spanish Seafood Paella. This dish is a true coastal culinary delight, bursting with flavours that sing of the sea, aromatic spices, and sun-ripened vegetables.
Now, I have a confession to make: I’ve always been a little intimidated by paella. It seems like one of those dishes that’s steeped in tradition, demanding a special touch. But trust me, with a bit of patience and the right ingredients, you can create a masterpiece that does justice to this Spanish classic.
First, let’s talk about saffron — the star of this dish. This precious spice infuses the paella with a unique aroma and a beautiful golden hue. It’s a bit of a splurge, but a little goes a long way, and it elevates the whole dish to an extraordinary level. So go ahead, treat yourself; you’re worth it!
Cooking this paella feels like a celebration. The sizzling olive oil, the fragrant garlic, the colorful peppers—each step adds another layer of aroma and taste. And when you add the seafood—oh, the seafood! Fresh mussels, clams, prawns, and squid—it’s like bringing the ocean straight to your dinner table.
One tip: make sure to use Bomba or Calasparra rice. These short-grain varieties are designed to absorb liquid and flavors beautifully, creating that perfect paella texture. And remember, resist the urge to stir once you’ve added the rice and broth. Letting it simmer undisturbed helps form that coveted socarrat—a crispy, caramelized layer at the bottom of the pan that’s absolutely divine.
When it all comes together, you’ll see (and taste) why paella is one of Spain’s most beloved dishes. It’s hearty yet elegant, simple yet complex, and absolutely perfect for sharing with loved ones.
So, light some candles, pour yourself a glass of dry white wine, and let’s get cooking! Here’s to recreating the sunny coastal vibes of Spain, right in our own kitchens. Enjoy!
Ingredients:
– 1/2 teaspoon saffron threads
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 2 medium tomatoes, grated
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground turmeric
– 2 cups Bomba or Calasparra rice
– 4 cups seafood or chicken stock
– 1 cup dry white wine
– 1/2 pound mussels, cleaned and debearded
– 1/2 pound clams, cleaned
– 1/2 pound prawns, shell-on
– 1/2 pound squid, cleaned and sliced into rings
– 1 cup frozen peas, thawed
– 1/4 cup chopped fresh parsley
– 1 lemon, cut into wedges
– Salt and pepper, to taste
Instructions:
1. In a small bowl, soak the saffron threads in 1/4 cup of warm water for at least 15 minutes.
2. Heat the olive oil in a large paella pan or wide, deep skillet over medium heat.
3. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
4. Stir in the minced garlic, red bell pepper, and yellow bell pepper. Cook for another 5 minutes, until the peppers are tender.
5. Add the grated tomatoes, smoked paprika, and ground turmeric. Cook for 3-4 minutes until the mixture thickens slightly.
6. Pour in the rice, stirring to coat it evenly with the tomato mixture. Cook for 2 minutes, ensuring the rice is well distributed.
7. Add the saffron and its soaking water, stock, and wine. Stir to combine.
8. Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Cook for 15 minutes without stirring.
9. Arrange the mussels, clams, prawns, and squid over the rice. Continue to simmer for another 10-12 minutes until the seafood is cooked and the rice is tender.
10. Scatter the peas over the top and cook for an additional 2 minutes, until warmed through.
11. Remove the pan from the heat and cover with a clean kitchen towel. Let it rest for 5 minutes.
12. Garnish with chopped parsley and lemon wedges before serving. Season with salt and pepper to taste.
Ingredients
– 1/2 teaspoon saffron threads
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 2 medium tomatoes, grated
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground turmeric
– 2 cups Bomba or Calasparra rice
– 4 cups seafood or chicken stock
– 1 cup dry white wine
– 1/2 pound mussels, cleaned and debearded
– 1/2 pound clams, cleaned
– 1/2 pound prawns, shell-on
– 1/2 pound squid, cleaned and sliced into rings
– 1 cup frozen peas, thawed
– 1/4 cup chopped fresh parsley
– 1 lemon, cut into wedges
– Salt and pepper, to taste
Method
- In a small bowl, soak the saffron threads in 1/4 cup of warm water for at least 15 minutes.
- Heat the olive oil in a large paella pan or wide, deep skillet over medium heat.
- Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
- Stir in the minced garlic, red bell pepper, and yellow bell pepper. Cook for another 5 minutes, until the peppers are tender.
- Add the grated tomatoes, smoked paprika, and ground turmeric. Cook for 3-4 minutes until the mixture thickens slightly.
- Pour in the rice, stirring to coat it evenly with the tomato mixture. Cook for 2 minutes, ensuring the rice is well distributed.
- Add the saffron and its soaking water, stock, and wine. Stir to combine.
- Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Cook for 15 minutes without stirring.
- Arrange the mussels, clams, prawns, and squid over the rice. Continue to simmer for another 10-12 minutes until the seafood is cooked and the rice is tender.
- Scatter the peas over the top and cook for an additional 2 minutes, until warmed through.
- Remove the pan from the heat and cover with a clean kitchen towel. Let it rest for 5 minutes.
- Garnish with chopped parsley and lemon wedges before serving. Season with salt and pepper to taste.
