Seafood paella is a classic Spanish dish consisting of lobster and other seafood, rice and vegetables. In Spain, there are many variations of this dish, which can be made with chicken stock or seafood and topped with meat or chicken if desired. Here is a simple yet traditional seafood paella recipe used throughout Spain. This dish serves four to six people.
Ingredients
- 1/4 cup olive oil
- 1 1/2 cups chopped golden onions
- 2 red bell peppers, seeds removed and sliced
- 2 tbsp garlic, chopped
- 2 cups medium grain rice
- 5 cups chicken or fish stock
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon salt
- 1 tsp black pepper
- 450 grams of cooked lobster meat
- 450 grams of mussels
- 225 grams of squid, cut into pieces
- 1 (10 ounce) frozen peas
Step
Method 1 of 3: Creating the Base
Step 1. Heat the oil in a paella pan
Paella pans are wide metal pans that can be used on the stove or grill. Pour in the olive oil and heat over medium heat on the stove or outdoor grill.
Step 2. Sauté the onions and chilies
Add chopped onion first, cook until wilted. Next add the paprika and sauté until it is brightly colored and slightly soft.
Step 3. Add the garlic
Lower the heat first, so the garlic doesn't burn, then sprinkle it over the onions and peppers. Let the mixture cook for 2 minutes.
Step 4. Add the squid
Fry the strips on one side for three minutes, then turn them over and sauté the other side. Cook it long enough to infuse the flavors into the bottom, but not so long that it's fully cooked.
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Stir the squid so the pieces don't stick to the bottom of the pan.
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Add a little oil to the pan if the squid starts to stick before you finish frying.
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Method 2 of 3: Cooking Rice
Step 1. Add rice
Add to the mixture and toss to coat with oil and a little squid. Use a wooden spoon to dip the rice into the onions, peppers and squid. Cook until the rice is savory and fragrant.
Step 2. Add stock and spices
Add three cups of stock, red pepper flakes, salt, and black pepper. Use a wooden spoon or spatula to loosen the fried onions and peppers and stir the mixture together. Raise the heat to a simmer, then reduce slowly until the paella is cooked through.
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Do not stir the rice and other ingredients after you have poured the broth.
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As the rice cooks and absorbs the broth, slowly add the stock 1/2 cup at a time. Continue adding stock until the rice is completely cooked.
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Method 3 of 3: Finishing the Serving
Step 1. Add the lobster and peas and stir
Spread the pieces evenly over the pan, so that each area has the same amount of lobster meat and peas.
Step 2. Arrange the mussels around the pan
Align around the edges. You can also spread it evenly on the paella plate.
Step 3. Cover the plate and remove from heat
The lobster and mussels will cook in the hot paella once covered. Let the seafood steam for 10 minutes. Remove the cover and have a look to see if the seafood is really cooked.
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Lobster meat will be opaque and tender when finished cooking.
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The mussel shell will open; if the dish has finished cooking but some of the mussels remain covered, throw them away.
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Step 4. Serve the paella
Place the paella dish in the center of the table so that guests can serve themselves. You can add lemon to the dish.
Step 5. Enjoy
Tips
- Use a frying pan or pan if you don't have a paella plate.
- Add more stock or water if needed during the cooking process.
