How to Make Authentic Spanish Seafood Paella with Saffron

Simple Summary

This vibrant Spanish Paella with Saffron and Seafood is a showstopping dish that combines aromatic saffron rice with a medley of fresh seafood, creating a flavor-packed meal perfect for sharing.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 cups Bomba or Calasparra rice
• 4 cups fish or seafood stock
• 1/2 teaspoon saffron threads
• 1/4 cup olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 2 medium tomatoes, grated
• 1 teaspoon smoked paprika
• 1/2 lb (225g) large shrimp, peeled and deveined
• 1/2 lb (225g) squid, cleaned and sliced
• 1/2 lb (225g) mussels, cleaned
• 1/2 lb (225g) firm white fish (such as cod or halibut), cut into chunks
• 1 cup frozen peas
• 1 lemon, cut into wedges
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. In a small bowl, crush the saffron threads and mix with 2 tablespoons of hot water. Set aside to infuse.

2. Heat the fish stock in a saucepan and keep warm.

3. In a large paella pan or wide, shallow skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

4. Add the garlic and bell pepper, cooking for another 3 minutes until fragrant.

5. Stir in the grated tomatoes and smoked paprika. Cook for 5 minutes until the mixture thickens slightly.

6. Add the rice to the pan, stirring to coat with the vegetable mixture. Toast for 1-2 minutes.

7. Pour in the warm stock and saffron mixture. Stir gently to distribute the rice evenly. Bring to a simmer and cook without stirring for 10 minutes.

8. Arrange the seafood on top of the rice, pushing it gently into the mixture. Add the peas. Continue cooking for another 10-15 minutes until the rice is tender and the seafood is cooked through.

9. Increase the heat to high for the last 1-2 minutes to create the socarrat (crispy bottom layer).

10. Remove from heat and let rest for 5 minutes. Garnish with lemon wedges and chopped parsley.

11. Serve directly from the pan, encouraging diners to scrape up some of the crispy bottom with each serving.

Chef's Notes

• For the best flavor, use a short-grain rice like Bomba or Calasparra, which absorbs more liquid without becoming mushy.
• If you can't find saffron, turmeric can be used as a substitute, though the flavor will be different.
• Don't stir the paella after adding the stock – this helps create the crispy bottom layer.
• Feel free to customize the seafood based on what's fresh and available. Just maintain similar proportions.
• Leftover paella can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 30g
• Healthy Fats: 15g
• Carbohydrates: 50g
• Rich in omega-3 fatty acids, vitamin B12, and selenium from the seafood
• Good source of vitamin C from the bell pepper and tomatoes

Serving Suggestions

• Serve this paella as the centerpiece of a Spanish-themed meal.
• Pair with a crisp Albariño or Verdejo white wine.
• Start the meal with a light gazpacho soup or a simple green salad.
• For dessert, offer fresh fruit or traditional Spanish flan.
• Present the paella in the cooking pan for a rustic, authentic serving style.
• Provide extra lemon wedges and aioli on the side for diners to customize their plates.