

Paella is the national dish of Spain and this version is Paella with Seafood. This delicious rice dish has varies from region to region but in your kitchen you can make it however you like. Whether you fill it with meat, seafood or vegetables, it’s perfect for entertaining since people love to watch the process with the anticipation of a wonderful meal to enjoy.
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
You don’t need a paella pan to make paella, a large or extra large frying pan will do. If you want a paella pan they vary in quality and size from 12-inches to 18-inches measured across. Here are some suggestions.
Paella is made with short grain rice which is readily available in most grocery stores. It is often labeled as arborio or risotto rice. Spanish bomba rice would be the authentic choice but use what you can find and make some paella soon.
The combination of vegetables and aromatic ingredients sautéed together to create the base of your paella is called sofrito. There is variation among cooks but it is most often a combination of onion, garlic, tomatoes and paprika. The vegetables can be finely chopped or grated.
Considered one of the secret ingredients of paella this Spanish paprika is available in Mexican, Latin American and specialty food shops. Smoked, sweet pimentón is the favourite for paella but there are other varieties available. Use regular paprika if you cannot find this but over time it is worth the investment.
Saffron threads are hand picked from the purple crocus flower thus the high price. It is often referred to as the most expensive spice in the world. However, only a few threads of saffron added to any dish imparts a unique aroma and flavour, followed by a taste and aroma that does not disappoint.
I usually make paella with meat and vegetables or a vegetarian version. Try three or four foods at first, resisting the urge to include so many foods you overwhelm the taste of the dish. Here are some suggestions.
Are you curious about the idea of a Dinner Club? If so then check out my Spanish Fiesta menu and let me know in the comments below what you cooked.
SAFFRON-CLAM BROTH |
¼ tsp saffron threads |
8 oz bottle clam juice |
4-5 cups GF chicken stock |
SOFRITO |
¼ cup olive oil |
1 medium onion, grated in large holes of a box grater |
3 tomatoes halved and grated in large holes of a box grater to measure 1¼ cups juicy tomato pulp |
8 cloves garlic, 4 finely chopped and 4 left whole |
½ tsp pimentón (Spanish paprika) |
¼ tsp salt |
RICE |
1¾ cups arborio rice or Spanish bomba rice |
SEAFOOD |
12-18 mussels |
12-18 scallops |
12-18 shrimp, peeled |
½ cup frozen peas |
GARNISH - Chopped fresh parsley, lemon slices or wedges |
Ingredients |
Directions |
---|---|
|
|