Paella, a renowned Spanish dish, is a delicious mix of sweet rice, juicy seafood, and traditional Spanish spices. Read on to discover the origins of paella, its key ingredients, and a step-by-step recipe for crafting this flavorful dish.
What is Paella?
Originating from the Valencia region of Spain, paella is a rice-based dish traditionally cooked in a wide, shallow pan called a "paellera." The name "paella" refers to both the pan and the dish itself. Historically, this dish was made with readily available ingredients, often consisting of rice, local vegetables, and meat. Over time, various regional versions of paella emerged, each showcasing its unique blend of ingredients.
What Seafood to Use for Seafood Paella?
Seafood paella can feature a wide variety of seafood. While the choice of seafood is up to your preference, the most popular options include shrimp, tender calamari, and mussels. The blend of seafood creates a rich and vibrant dish.
How to Make Seafood Paella
Ingredients
- 2 lbs of Greenshell Mussels
- 1 lb of Peeled & Deveined, Tail-On Gulf Shrimp
- 1 ½ cups of Spanish paella rice
- 4 cups of fish or vegetable broth
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, thinly sliced
- 1 tomato, diced
- 1 teaspoon of smoked paprika
- 1 teaspoon of saffron (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Heat olive oil in a paellera or large skillet over medium heat.
- Add the chopped onions and cook until translucent. Then, add the garlic and cook for an additional minute.
- Stir in the sliced bell pepper, diced tomato, smoked paprika, and saffron threads. Cook for about 5 minutes, allowing the flavors to meld.
- Add the rice to the pan, stirring well to coat it with the vegetable mixture.
- Pour in the broth, season with salt and pepper, and bring to a boil. Reduce heat to low and let it simmer, uncovered, for about 10 minutes.
- After thawing your mussels in a plastic bag or covered tray in the refrigerator for 5-8 hours, arrange your half-shell mussels over the rice and gently press them into the mixture.
- Cover the pan with aluminum foil or a lid and let it cook for another 7-10 minutes, or until the rice is cooked and the seafood is tender. Ensure your mussels have reached the recommended internal temperature of 145°F before serving.
- Remove from heat and let it rest for a few minutes, allowing the flavors to intensify.
- Garnish with fresh parsley and serve with lemon wedges for an added zing.
