Easy Spanish Seafood Paella Anyone Can Make
Have you ever gotten to taste the deliciousness that is authentic Spanish paella? Here's your chance.
Spanish Seafood Paella
Although the original authentic Valencian paella is typically made with chicken or rabbit, you can't miss out on this incredible seafood version. Filled with large juicy shrimp, fresh mussels and littleneck clams, it's the ultimate dinner escape in a pan.
For 4 to 6 servings
- 3 tbsp olive oil
- 1/2 yellow onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 garlic cloves, peeled and crushed
- 2 tomatoes, diced
- 1 tsp smoked paprika
- 1 tsp sugar
- 1/2 tsp saffron threads, crumbled
- 3 cups Spanish bomba rice (or Italian arborio)
- 1 cup (250ml) white wine
- 3 1/2 cups (875ml) fish or chicken stock
- Salt and pepper to taste
- 12 raw prawns, peeled and deveined
- 1 lb (450g) fresh mussels
- 12 littleneck clams
- Fresh parsley, finely chopped
- Preheat the oven to 350°F (180°C).
- In a 12- to 14-inch cast-iron or stainless steel pan (or traditional paella pan), heat the olive oil over medium-low heat. Add the onion and red pepper, and cook for 5 to 7 minutes until softened and the onion is translucent. Add the garlic and cook 1 minute more until fragrant.
- Add the tomatoes, smoked paprika, sugar and crumbled saffron. Stir well to combine and cook for 10 minutes, until the tomatoes are reduced.
- Add the rice and stir to coat. Pour in the white wine and stock, then season with salt and pepper to taste. Give it another stir. Bring to a boil, then reduce the heat to low and cook for 10 to 12 minutes, stirring occasionally. If the mixture appears too dry, add 1 cup of hot water without stirring.
- Add the shrimp, mussels and clams. Cover the pan with aluminum foil and transfer the pan to the preheated oven. Cook for 6 to 10 minutes until the mussel and clam shells have opened and the rice and shrimp are cooked through.
- Remove the pan from the oven, and check the rice. It should be crispy and browned on the bottom. If not, return the pan to the stovetop over medium heat, and let cook for a few minutes longer to caramelize the bottom of the rice.
- Serve immediately garnished with fresh parsley.
Hungry for more? Try this recipe for moules marinières—your dinner ticket to France!
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Chef Tips and Tricks
These Spanish empanadas are little hot pockets of delicious!
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!