Hello lovely readers!
Today, I’m excited to share a recipe that holds a special place in my heart and kitchen – Saffron-Infused Seafood Paella! This dish transports me straight to the vibrant streets of Spain, with its aromatic saffron and delicious seafood. It’s an absolute crowd-pleaser and perfect for a cozy family dinner or a festive gathering with friends.
In our household, mealtime is always an adventure, especially with four energetic young ones racing around. Edward, Alexander, Barnaby, and little Phillipa all bring their unique tastes to the table (literally and figuratively!). So, creating dishes that everyone loves can sometimes feel like a culinary juggling act. But this paella has been a big hit with everyone – even the picky eaters!
Now, let’s talk about the star of the show – saffron. This magical spice is what gives the paella its rich, golden hue and unmistakable flavor. Though it might be a bit on the pricier side, a little goes a long way, and the result is absolutely worth it.
One of the wonderful things about paella is its versatility. I used a mix of mussels, clams, squid, and prawns, but you can easily adapt this to whatever seafood you have on hand or prefer. The chorizo adds a lovely smoky depth of flavor that complements the delicate seafood perfectly.
I love how this dish comes together with layers of flavors and textures. The crispy bits of rice at the bottom, known as ‘socarrat,’ are a delightful treat, adding a satisfyingly crunchy contrast. Make sure not to stir the rice too much, so you get that delicious crust forming at the bottom.
Here’s a personal tip: while the paella is resting, I love to sit down with a glass of the same white wine I used in the recipe. It’s a wonderful way to unwind after all the cooking, and it pairs beautifully with the finished dish. Garnish with fresh parsley and a good squeeze of lemon, and you’re all set for a delightful Spanish evening!
So, without further ado, here’s the recipe for you to try at home. Let me know how it turns out and if your family loves it as much as mine does!
Ingredients:
- 2 cups Arborio rice
- 1/2 teaspoon saffron threads
- 4 cups seafood stock
- 1 cup white wine
- 400g mixed seafood (mussels, clams, squid, prawns)
- 200g chorizo, sliced
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1/2 cup frozen peas
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
Method:
- In a small bowl, steep the saffron threads in 1/4 cup of warm water for 10 minutes.
- Heat a large paella pan or heavy-bottomed skillet over medium heat and add the olive oil.
- Add the chorizo slices and cook until slightly crispy, about 5 minutes. Remove and set aside.
- Add the onion, red bell pepper, green bell pepper, and garlic to the pan, and sauté until softened, about 5-7 minutes.
- Stir in the Arborio rice and cook for 2 minutes, ensuring each grain is coated with oil.
- Pour in the white wine, and cook until it’s mostly absorbed, about 3 minutes.
- Add the seafood stock, saffron with its soaking water, smoked paprika, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then lower the heat to medium-low and let it simmer uncovered for 15 minutes. Do not stir.
- Add the mixed seafood and chorizo, nestling them into the rice. Cook for an additional 10-12 minutes until the seafood is cooked through and the rice is tender.
- Scatter the frozen peas on top and cook for another 2-3 minutes.
- Remove the pan from heat and cover it with a clean kitchen towel. Let it rest for 5 minutes.
- Garnish with fresh parsley and lemon wedges. Serve immediately.
Happy cooking and buen provecho!
Ingredients
- 2 cups Arborio rice
- 1/2 teaspoon saffron threads
- 4 cups seafood stock
- 1 cup white wine
- 400g mixed seafood (mussels, clams, squid, prawns)
- 200g chorizo, sliced
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1/2 cup frozen peas
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
Method
- In a small bowl, steep the saffron threads in 1/4 cup of warm water for 10 minutes.
- Heat a large paella pan or heavy-bottomed skillet over medium heat and add the olive oil.
- Add the chorizo slices and cook until slightly crispy, about 5 minutes. Remove and set aside.
- Add the onion, red bell pepper, green bell pepper, and garlic to the pan, and sauté until softened, about 5-7 minutes.
- Stir in the Arborio rice and cook for 2 minutes, ensuring each grain is coated with oil.
- Pour in the white wine, and cook until it’s mostly absorbed, about 3 minutes.
- Add the seafood stock, saffron with its soaking water, smoked paprika, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then lower the heat to medium-low and let it simmer uncovered for 15 minutes. Do not stir.
- Add the mixed seafood and chorizo, nestling them into the rice. Cook for an additional 10-12 minutes until the seafood is cooked through and the rice is tender.
- Scatter the frozen peas on top and cook for another 2-3 minutes.
- Remove the pan from heat and cover it with a clean kitchen towel. Let it rest for 5 minutes.
- Garnish with fresh parsley and lemon wedges. Serve immediately.
