It was Fall 2022 and we anticipated a Mediterranean cruise departing from Barcelona. We spent four days in this awesome city and got to taste the Paella, which is a local cuisine in one of the many fine restaurants.
Paella is a traditional Spanish dish that originated in the Valencia region. It is a flavorful rice dish typically cooked in a wide, shallow pan called a paellera.
The main ingredients of paella include rice, saffron, olive oil, and a combination of proteins such as chicken, rabbit, seafood, or a mixture of all of them. Vegetables like tomatoes, green beans, and artichokes are often added, along with various seasonings and spices.
Paella is known for its vibrant colors, rich flavors, and the characteristic crispy layer of rice at the bottom called “socarrat.” It is a popular and delicious dish enjoyed by many around the world.
Seafood Paella
Ingredients
- 4 gloves garlic, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow onion, diced
- 1 Squid tube, cleaned and cut in small squares
- 14 uncooked jumbo shrimp (optional: peel and devein)
- 10 mussels
- 1/4 cup olive oil
- 1/2 cup tomato puree
- Dash of Spanish sweet smoked paprika
- Dash of salt and pepper
- 2 1/2 cups of fish broth
- 1/4 tsp saffron powder or threads
- 1 cup short grain rice (Arborio) uncooked
- 2 tbsp chopped parsley for garnish
- Lemon wedges for garnish
Instructions
- In a large Paella pan heat olive oil till hot.
- Saute the shrimp for about 2 minutes each side until pink, remove and set aside.
- Add the cut up squid to the pan with some olive oil.
- Cook squid for about 1.5 minutes, remove squid and set aside.
- Add the diced onion and garlic into the pan and fry in little more olive oil for one minute,
- Now add the chopped red pepper and evenly saute.
- After a couple of minutes add the tomato puree.
- Season with sweet smoked paprika, sea salt and black pepper.
- When the sauce has thickened (about two minutes) add the squid back to the pan.
- Mix all cooked ingredients together and add 2.5 cups of fish broth.
- Add the saffron.
- Once the broth mixture comes to a boil add the rice and mix together.
- Cook for about 6 minutes, then add the raw cleaned mussels.
- Cook on low to medium heat for about 5 minutes until the rice is absorbed in the broth.
- Set stove on medium high for about 2 minutes to achieve the typical socarrat.
- Top with the cooked shrimp.
- Remove the pan from the heat and cover.
- After about 5 minutes uncover the pan.
- Garnish the paella with lemon wedges and chopped parsley.
- Serve hot!
Notes
Remember Paella is a versatile dish , so feel free to adjust the recipe to your liking by adding other ingredients such as peas or artichoke hearts. Enjoy!
