Seafood paella

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There are many different types of paella, this one here is just a very basic paella recipe that can be adapted to your taste. Paella actually means pan in Catalan, so basically the dish takes the name of the recipient where it's cooked. Traditional paellas are cooked in a very shallow pan made of carbon steel and are also referred as paelleras.
olive oil
sweet paprika
1 bay leaf
1 onion
1 tomato
1 red bell pepper
1 anaheim green pepper
1 cup rice (half a cap per person)
2 cups fish stock or water
a few prawns
some cuttlefish or squid
some white fish (monkfish, halibut, cod fish, red snapper, etc.)
1. Cook garlic until golden brown in a medium-high heat pan with some olive oil
2. Add onion, salt, thyme, lower the heat to low-medium and cook it until it reaches a brown color
3. Add peppers and cook them until soft
4. Add paprika and turmeric, cook it just a few seconds and add the grated tomato right away
5. Add the cuttlefish or squid, a bay leaf and some saffron and cook it until the water is evaporated
6. Add some rice and stir until it gets some color
7. Add boiling fish stock, stir it, add some prawns and fish and let it simmer for 20 minutes
8. Turn off the heat, cover the pan and let it rest for 5 minutes
The best rice for paella is called bomba rice, although arborio rice will work too. Do not use jasmine or basmati rice. If you're planning to have leftovers use parboiled rice which holds its shape without getting mushy, although it will take up to 5 minutes more to be cooked than regular rice.

The name of the dish depends on the type of cookware and also the amount of liquid left at the end. If you're using a shallow pan and let all the liquid evaporate without stirring the rice until the bottom of the pan has a slightly crusty rice, then it may be called paella. If on the other hand you're using a casserole or a large pot and stir the rice frequently, the rice ends up creamier and it's usually called rice casserole.

The rice can be simmered on the stove or it can also be cooked in the oven at 350-400F for 20 minutes after adding the fish stock and the fish on top. That will facilitate cooking the rice uniformly, although there will be no crust on the bottom.

You can use any kind of white fish (not oily fish like salmon or tuna), you can also add mussels, crawfish, lobster, etc.

Other vegetables that are typically added to paella are green peas, artichoke hearts and green beans.
Meal   DinnerCuisine   Spanish
Dish   Main DishMain Ingredient   Rice/Grains
Style   One Dish MealsPrep Time   45 minutes
Cooking Time   1 1/2 hours 
Features   Dairy-Free, Wheat/Gluten-Free

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