Spanish Seafood Paella
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 (7 ounce) can diced tomatoes
- 2 garlic cloves, minced
- 2 teaspoon smoked paprika
- 8 ounces paella rice
- 4 cups chicken stock
- 1 pinch saffron threads
- ½ pound medium shrimp
- ¼ pound calamari rings
- ¼ pound mussels
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges
- Heat olive oil in a paella pan over medium-high heat. Fry onion in hot oil until soft, about 5 minutes. Stir tomatoes and garlic with the onion; season with smoked paprika. Cook until tomatoes soften, about 5 minutes more; add paella rice and stir to coat.
- Bring chicken stock to a boil in a saucepan. Stir saffron into the boiling stock. Pour about half the stock over the rice mixture, bring to a simmer, and cook without stirring for 10 minutes.
- Arrange shrimp, calamari rings, and mussels onto the top of the rice mixture. Press into the rice with the back of a wooden spoon. Pour remaining stock over the rice and seafood, bring to a simmer, and cook until the liquid is absorbed, about 15 minutes more.
- Remove paella pan from heat, place a lid on the pan, and rest for 5 minutes. Garnish with parsley and serve with lemon wedges.
Discard any unopened mussels. It means they weren't alive before cooking and they may be unsafe to eat. Sausage and chicken are good additions to the paella too; saute them in a separate skillet and add to the paella at the end of cooking. You can buy paella pans at kitchen stores or on Amazon.com. If you don't want to buy one, you can use a large shallow skillet, preferably a cast iron but any will do.
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What others are saying
Tiana D. says:
I have never cooked Spanish food before and I was really nervous! This Paella was quick, easy, and made my 2 year old happy... Score!
Shannon Whittier says:
Not very much flavor. I ended up adding garlic salt, Cajun seasoning, and chili powder to try and give it more flavor. Ended up more like a jumbalya than paella and was delicious.