Paella with seafood recipe – What paella with seafood is all about!

 

 


What Paella with seafood is all about…

 

Paella is an authentic Spanish rice dish made from rice, chicken or seafood, vegetables, and sometimes meat. It’s one of Spain’s most popular dishes.

paella with seafood

Paella originated in Valencia, Spain. The name comes from the Valencian word for “pan,” which refers to the large pan used to cook the dish. Strictly speaking, the word paella refers to the “Valencian paella” which is made with chicken, rabbit (and often snails). However, these days the name ‘paella’ has been generalized, also applying to many of the other rice dishes, such as paella wth seafood (this recipe), mixed paella, etc.

Since early days, Paella has been a dish that brings people together to celebrate an event. Its popularity has made it spread throughout Spain, becoming a typical Spanish dish, with countless variants depending on the ingredients of each region.

What kind of rice to use?

Traditional Paella is made with a short grain rice variety called bomba, known for its ability to absorb the flavors. In Spain other varieties such as ‘senia’ and ‘bahia’ are also used for this delicious dish. Remember with paella the end result should be rice that is not sticky and can be easily separated, which is quite different to a creamy risotto. The aim is to use a short or medium grain rice that absorbs liquid well but also maintain firmness when cooked. Possible substitutes to bomba rice are Italian Carnaroli, or Calrose. Just be aware long-grain rice doesn’t normally work well with paella.


How paella is made: Step by step

If you are wondering how to make authentic Spanish paella, don’t worry here you will find one of our favorite recipes for paella with seafood, with steps by step instructions to make this for any special occasion with family and friends.

Yield:

4 serves.

Total time:

1 hour and 10 minutes

Ingredients:

• 2 cups of bomba or equivalent suitable rice (approx.0.9lb or 400 grams).
• 4 medium size Langoustines (also known as Norway lobster, Dublin Bay prawn, langoustine or scampi, check it here)
• 22 prawns (or large shrimp): 4 to decorate and 18 to mix with the rice.
• 1 ½ lb. (680g) of crabs (and mantis shrimp if available) for the broth.
• 1 large squid or cuttlefish.
• 18 clean mussels.
• 1 crab to decorate.
• 3 tomatoes.
• 1 onion.
• 6 cloves of garlic.
• 2 tablespoons of sweet paprika.
• 1 bay leaf.
• A little saffron (this is ideal, but alternatively use some saffron color).
• Salt.
• 1/2 cup of olive oil.
• 6 cups (1.5L) of water for the broth

 


How to make paella:

1. To make paella start by preparing the broth. In a large pot, bring 6 cups (1.5L) of water to a boil. Add the crabs and mantis shrimp, the onion, 4 cloves of garlic and the bay leaf. Let the broth continue to boil.
2. Peel the prawns. Reserve the tails, and add the heads and peelings to the broth. Leave 4 large ones unpeeled to put on top as decoration towards the end.

paella with seafood recipe

 

 

 

 

 

 

3. While the broth is boiling, cut the squid in small pieces, also grate the tomatoes and chop the garlic.

recipe for paella with seafood

4. In a skillet (or paellera if you have one) heat the oil. Turn heat to medium and add the cleaned mussels, cover them with a lid.
5. Remove the mussels from the skillet when they are open, and cover them with aluminum foil.

paella from spain

6. Now add the Langoustines and the 4 reserved prawns (unpeeled) to the same skillet at medium-high heat, add some salt, stir briefly and remove, do not overcook.

is paella

 

 

 

 

 

 

7. Next, in the same oil, add the prawn tails, the squid and the chopped garlic. When they are golden, add the grated tomato and leave it on medium heat for a few minutes.
8. Without removing the above, add the rice, mixing it well, along with two teaspoons of sweet paprika. Stir fry for a few minutes.

paella recipe authentic

9. Add 4 cups of strained broth (2 cups of broth for each cup of rice to start), add the saffron and salt to taste. Note you may need to add more broth if your rice selection requires that.
10. The rice cooking time will be around 18 minutes. Cook at high for the first 5 minutes, then set the heat to low for the remaining time.
11. When the broth is absorbed and rice is visible, place the langoustines, reserved whole prawns and cooked mussels on the top for decoration.

what paella

12. Remove the skillet from the heat and let it rest for 5 minutes before serving.

how paella is made

So this is what paella with seafood is, we hope you enjoy with your family and friend!

 


Pro-tips

• Do not wash rice before cooking.
• Once cooked, let the paella rest for about 5 minutes before serving.
• Generally, plan for about ½ cup (approx. 0.2lb/100g). of dry rice per person.
• Generally, for each measure of rice, use 2-2.5 measures of broth , depending on the type of rice selected.

How much paella rice per person?

Generally, plan for about ½ cup (approx. 0.2lb/100g) of dry rice per person.

Paella what to serve with?

Serve seafood paella with a simple lettuce and tomato salad that acts as entrée, and of course accompany that with your favorite white wine. If you are after something more elaborated to start your meal, you can try a chilled Gazpacho or some grilled vegetables.

 


Full (and printable) recipe below!

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paella with seafood

Paella with seafood recipe

Paella is an authentic Spanish rice dish madefrom rice, chicken or seafood, and vegetables. Try this Spanish Paella with seafood. It’s one of Spain’s most popular dishes.
5 from 2 votes
Total Time 1 hr 10 mins
Course Main Course
Cuisine Spanish
Servings 4 people

Ingredients
  

Ingredients:

  • 2 cups Bomba or equivalent suitable rice approx.0.9lb or 400 grams.
  • 4 Medium size Langoustines also known as Norway lobster, Dublin Bay prawn, langoustine or scampi
  • 22 Prawns (or large shrimp) 4 to decorate and 18 to mix with the rice.
  • 1 ½ lb. (680g) of crabs (and mantis shrimp if available) This is for the broth.
  • 1 Large squid or cuttlefish.
  • 18 Clean mussels.
  • 1 Crab to decorate.
  • 3 Tomatoes.
  • 1 Onion.
  • 6 cloves of garlic
  • 2 tablespoons Sweet paprika.
  • 1 Bay leaf.
  • A little saffron this is ideal, but alternatively use some saffron color.
  • Salt
  • 1/2 cup Olive oil.
  • 6 cups (1.5L) of water for the broth

Instructions
 

How to make paella:

  • To make paella start by preparing the broth. In a large pot, bring 6 cups (1.5L) of water to a boil. Add the crabs and mantis shrimp, the onion, 4 cloves of garlic and the bay leaf. Let the broth continue to boil.
  • Peel the prawns. Reserve the tails, and add the heads and peelings to the broth. Leave 4 large ones unpeeled to put on top as decoration towards the end.
  • While the broth is boiling, cut the squid in small pieces, also grate the tomatoes and chop the garlic.
  • In a skillet (or paellera if you have one) heat the oil. Turn heat to medium and add the cleaned mussels, cover them with a lid.
  • Remove the mussels from the skillet when they are open, and cover them with aluminum foil.
  • Now add the Langoustines and the 4 reserved prawns (unpeeled) to the same skillet at medium-high heat, add some salt, stir briefly and remove, do not overcook.
  • Next, in the same oil, add the prawn tails, the squid and the chopped garlic. When they are golden, add the grated tomato and leave it on medium heat for a few minutes.
  • Without removing the above, add the rice, mixing it well, along with two teaspoons of sweet paprika. Stir fry for a few minutes.
  • Add 4 cups of strained broth (2 cups of broth for each cup of rice to start), add the saffron and salt to taste. Note you may need to add more broth if your rice selection requires that.
  • The rice cooking time will be around 18 minutes. Cook at high for the first 5 minutes, then set the heat to low for the remaining time.
  • When the broth is absorbed and rice is visible, place the langoustines, reserved whole prawns and cooked mussels on the top for decoration.
  • Remove the skillet from the heat and let it rest for 5 minutes before serving.

Notes

Pro-tips
• Do not wash rice before cooking.
• Once cooked, let the paella rest for about 5 minutes before serving.
• Generally, plan for about ½ cup (approx. 0.2lb/100g). of dry rice per person.
• Generally, for each measure of rice, use 2-2.5 measures of broth , depending on the type of rice selected.
Keyword Authentic paella recipe, Paella from Spain, Paella with seafood

2 thoughts on “Paella with seafood recipe – What paella with seafood is all about!”

  1. Jen T.

    Thanks a lot for this recipe … My family loved it!

  2. Kelly

    We made it last night and it turned out great! Brought so many memories of Spain when I visited a few years ago.
    Spending a bit of time sourcing the right ingredients in California was really worth it.

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