Seafood Paella: A Spanish Classic

An easy to prepare, very tasty Spanish delicacy! Any seafood is suitable for this classic paella. Itʼs best to use fresh, but frozen will do. With this dish you can decorate a holiday table or diversify an ordinary family dinner.
cook time: 1h
Chloe Benton
Seafood Paella: A Spanish Classic

Nutrition Facts (per serving)

106
Calories
4g
Fat
10g
Carbs
6g
Protein

Ingredients (2 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Tomatoes 1 pc
Olive oil 60 ml
Salt to taste
Water (boiled water or fish broth) 0.5 l
Rice (For paella) 150 g
Dry spices (saffron, turmeric) to taste
bell pepper 1 pc
Lemons 0.5 pc
Mussels in shells (and without) 100 g
Green pea 120 g
Squid carcass 100 g
Shrimps 100 g
Octopus 100 g

Recipe instructions

Step 1

Step 1
How to make seafood paella? Prepare all the necessary ingredients. There is no need to defrost seafood in advance. If you can’t find a special type of rice for paella, take any short-grain rice.

Step 2

Step 2
Rinse seafood under cold running water, then drain excess water through a colander.

Step 3

Step 3
Place octopus, squid and mussels without shells in a separate container until you need them.

Step 4

Step 4
If you donʼt have a paella pan, use any shallow pan with a flat bottom. I used a frying pan with a diameter of 22 cm. Heat oil in a frying pan, add mussels and shrimp. If the shrimp are boiled, heat them for 1 minute and remove from the pan. If not, fry on both sides until cooked until they turn orange. Remove the mussels from the pan when they open. Those that have not opened, throw them away; they cannot be eaten.

Step 5

Step 5
Peel the onion and garlic, rinse and cut into small cubes. Place them in a frying pan and fry over medium heat for 3-4 minutes until the onion is soft.

Step 6

Step 6
Wash the tomato, remove the stem and cut into arbitrary pieces. Add it to the onions and garlic. Stir-fry for 2 minutes.

Step 7

Step 7
Then add spices and stir.

Step 8

Step 8
There is no need to rinse the rice. Add it to the pan. Stir until smooth and fry briefly, 1 or 2 minutes. You can reduce the heat so that the paella does not burn.

Step 9

Step 9
Add hot water (or broth). Add salt and stir until smooth. Simmer over medium heat for about 10 minutes. The liquid should evaporate by about half.

Step 10

Step 10
Wash the bell pepper, remove the stem and seeds, cut into small cubes. Add to pan and distribute evenly.

Step 11

Step 11
If there is too much liquid, turn up the heat so that it evaporates faster. Cut the squid into rings or half rings. When the rice is already higher than the broth, add raw seafood. Simmer for another 2 minutes.

Step 12

Step 12
Then add the peas, stir, taste. If necessary, add salt.

Step 13

Step 13
When there is almost no broth left, turn off the stove; the paella is almost ready.

Additional rubrics

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