Hello lovely readers,
Today I’m beyond excited to share with you a recipe that’s brimful of vibrant Spanish flavours and a feast for both the eyes and the palate! Hold on to your aprons – we’re making **Paella de Mariscos** or seafood paella, a dish that will promise to transport you straight to the sun-kissed coasts of Spain with every delectable mouthful.
Paella is perhaps one of the most iconic Spanish dishes, and I dare say it’s one of my favourites to cook on a lazy Sunday afternoon. There’s something incredibly communal and comforting about gathering around a big paella pan, filled to the brim with golden saffron-infused rice and a bounty of fresh seafood. It’s truly a celebration of flavours and a dish that brings a sense of occasion whenever you serve it.
### Ingredients
Let’s jump into the essential parts – the ingredients:
– 2 cups Arborio rice
– 1/2 teaspoon saffron threads
– 4 cups seafood stock
– 1/4 cup olive oil
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup canned diced tomatoes
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 12 large prawns, deveined
– 300g mussels, cleaned
– 300g squid, cut into rings
– 1 cup frozen peas
– 1 lemon, cut into wedges
– 1/4 cup fresh parsley, chopped
### Method
#### Preparing the Saffron Infusion:
Start by steeping the saffron threads in 1/4 cup of warm water for about 10 minutes. This will release their golden hue and aromatic flavour.
#### Heat the Stock:
In a saucepan, gently simmer the seafood stock over medium heat. Keeping it warm ensures the rice cooks evenly later.
#### Cooking the Base:
In your trusty paella pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about five minutes until translucent. Then toss in the minced garlic and cook for an additional minute, stirring frequently.
#### Adding Vegetables:
Next, add the diced red bell pepper and cook for another three minutes until softened. Stir in the canned diced tomatoes and let it cook for around five minutes until the mixture thickens slightly.
#### Incorporate Spices and Rice:
Stir in the saffron infusion, smoked paprika, salt, and black pepper. Add the Arborio rice, stirring well to coat the rice with the tomato mixture.
#### Simmering the Stock:
Pour in the hot seafood stock and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for 15 minutes. It’s essential not to stir the rice, allowing a delectable crust to form at the bottom.
#### Adding Seafood:
Now comes the exciting part – arrange the prawns, mussels, and squid rings on top of the rice. Cook for another 10 minutes until the seafood is cooked and the mussels have opened. Remember, any mussels that do not open should be discarded.
#### Finishing Touch:
Sprinkle the frozen peas over the top and cook for an additional five minutes until heated through. This adds a lovely pop of colour and sweetness.
#### Rest and Garnish:
Finally, remove the paella from the heat and cover it with a clean kitchen towel. Let it rest for five minutes. Sprinkle the chopped fresh parsley over the top and serve the paella with lemon wedges.
There you have it – a pan brimming with golden saffron rice, bursting with the flavours of the sea and kissed with a fresh lemon zing. Paella de Mariscos isn’t just a dish; it’s an event that invites your taste buds on an unforgettable journey.
Whether you’re cooking for family, friends, or a special occasion, this seafood paella will surely impress. So, gather your loved ones, serve it up with a smile, and enjoy the blissful taste of Spain right at your table.
Happy cooking!
Cheers,
Al
Ingredients
– 2 cups Arborio rice
– 1/2 teaspoon saffron threads
– 4 cups seafood stock
– 1/4 cup olive oil
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup canned diced tomatoes
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 12 large prawns, deveined
– 300g mussels, cleaned
– 300g squid, cut into rings
– 1 cup frozen peas
– 1 lemon, cut into wedges
– 1/4 cup fresh parsley, chopped
Method
1. **Prepare the Saffron Infusion:**
– Place 1/2 teaspoon saffron threads in a small bowl with 1/4 cup warm water. Let it steep for 10 minutes.
2. **Heat the Stock:**
– In a saucepan, heat 4 cups seafood stock over medium heat until it simmers gently. Keep it warm.
3. **Cook the Base:**
– In a large paella pan, heat 1/4 cup olive oil over medium heat. Add 1 large finely chopped onion and sauté for about 5 minutes until translucent. Add 4 minced garlic cloves and cook for an additional 1 minute, stirring frequently.
4. **Add Vegetables:**
– Add the diced red bell pepper and cook for another 3 minutes until softened. Stir in 1 cup canned diced tomatoes and cook for 5 minutes, until the mixture thickens slightly.
5. **Incorporate Spices and Rice:**
– Stir in the saffron infusion along with 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add the 2 cups Arborio rice, and stir well to coat the rice with the tomato mixture.
6. **Add Stock and Simmer:**
– Pour in the hot seafood stock and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for 15 minutes, without stirring, to allow a crust to form on the bottom.
7. **Add Seafood:**
– Arrange the 12 large prawns, 300g mussels, and 300g squid rings on top of the rice. Cook for another 10 minutes until the seafood is cooked and the mussels have opened. Discard any mussels that do not open.
8. **Finish with Peas:**
– Sprinkle 1 cup frozen peas over the top and cook for an additional 5 minutes until they are heated through.
9. **Rest the Paella:**
– Remove the paella pan from the heat and cover with a clean kitchen towel. Let it rest for 5 minutes.
10. **Garnish and Serve:**
– Sprinkle 1/4 cup chopped fresh parsley over the top and serve the paella with lemon wedges. Enjoy!
