Seafood Paella (Paella de Marisco)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
431 kcal
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Course
Main Course
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Cuisine
Spanish
Seafood Paella (Paella de Marisco)
Description
Seafood Paella (Paella de Marisco) is prepared by gently sautéing onions, green and red bell peppers, and garlic in olive oil before adding bomba rice to coat the grains evenly. White wine is used briefly to deglaze and add acidity. Peas and smoked paprika bring sweetness and smokiness to the mix. The rice cooks simmered in a seafood paella base broth until halfway absorbed, developing a cohesive yet separate grain texture.
Seafood including shrimp, mussels, and littleneck clams is arranged atop the partly cooked rice, alongside piquillo pepper strips, and then the dish simmers until fully cooked and seafood is tender. The resulting paella balances the earthiness of the smoked paprika and vegetables with the fresh, briny flavor of shellfish. A garnish of chopped parsley and lemon wedges adds brightness.
Traditionally served straight from the pan, this paella suits shared meals and can be accompanied simply by crusty bread or a green salad. The use of bomba rice helps the dish maintain a firm texture after absorbing plenty of liquid and flavors. The layered ingredients create an aromatic and visually appealing presentation.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion finely chopped
- 1 green bell pepper medium, seeds and membranes removed, diced
- 1 red bell pepper small, seeds and membranes removed, diced
- 3 cloves garlic minced
- 1 1/2 cup bomba rice a special strain of short-grain rice grown in Spain that absorbs 30% more liquid than other rice yet remains nice and firm (if you can't find bomba, use the next best thing, arborio rice, Spanish
- 1/4 cup white wine
- 3/4 cup peas fresh or frozen
- 1 seafood paella base 34 ounce carton, Aneto brand
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon salt
- 10 Shrimp large
- 10 mussels scrubbed
- 10 littleneck clams scrubbed
- 1/3 cup piquillo peppers grilled, cut into thin strips
- parsley chopped parsley, for serving
- lemon wedges chopped parsley, for serving
Instructions
- Heat the oil in a pan (I'm using a 38 cm paella pan) and cook the onions until soft and translucent, 3-4 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for a minute.
- Add the rice and stir it around until the rice grains are covered in oil. (This accomplishes three things: 1) It helps prevent the rice from releasing too much starch while cooking, 2) it helps prevent the rice from sticking together, and 3) it helps improve the texture of the rice by preventing it from becoming mushy.) Add the white wine and bring it to a boil for one minute.
- Add the peas and smoked paprika and stir to combine. Spread the rice mixture out on the bottom of the pan so that it's evenly distributed. Pour in the Aneto Seafood Paella Cooking Base.
- Simmer the paella over medium-low heat until half of the liquid is absorbed.
- Position the seafood the way you want it to appear in the final dish. Add the piquillo peppers.
- Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.
- Remove from the heat and tent the pan with some aluminum foil for about 10 minutes. Remove the foil and serve immediately garnished with some fresh parsley and lemon wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 808mg | 34% |
| Potassium | 381mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 82.7mg | 92% |
| Calcium | 50mg | 5% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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