Traditional Spanish Seafood Paella

Name: Traditional Spanish Seafood Paella
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 portions
Cuisine: Deutsch
Ingredients: 1 cup short-grain paella rice (e.g., bomba); 4 cups hot seafood or chicken broth; 1/2 pinch saffron threads; 250 g mixed seafood (shrimp, mussels, squid); 1/2 cup chopped onion; 1/2 cup chopped bell pepper; 2 cloves garlic, minced; 1/2 cup diced tomato

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Authentic Spanish Paella is a stunning, aromatic Fish centerpiece, known for the deep color and distinctive flavor imparted by saffron. This version is loaded with a colorful mix of seafood (prawns, mussels, white fish, etc.), and cooked with short-grain paella rice, vegetables, and chicken or seafood stock. The key to a great paella is the 'socarrat'—the crispy, caramelized rice crust that forms at the bottom of the pan—which requires careful temperature control, making this a rewarding Hard recipe. It's a high-protein, vibrant dish perfect for entertaining.

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A wide, shallow paella pan filled with yellow saffron rice, pink shrimp, and dark mussels, garnished with lemon wedges.

Prep Time25 min

Cook Time45 min

Servings6 portions

Equipment

Paella pan or wide, shallow skillet

Ingredients

Instructions

1
In the paella pan, sauté the onion and bell pepper in olive oil. Add the garlic and tomato, cooking until soft. Stir in the saffron threads and a pinch of paprika.
2
Add the rice to the pan and stir for 1 minute until coated. Pour in the hot broth. Bring to a rapid boil, then reduce heat to medium-low. Do NOT stir the rice after this point.
3
Simmer for 15 minutes. Gently arrange the mixed seafood (shrimp, mussels) on top of the rice. Continue to cook for 10-15 minutes until the rice is tender and the seafood is cooked through.
4
Increase the heat for the final 2 minutes to create the 'socarrat' (crispy bottom layer). Remove from heat, cover with foil, and rest for 10 minutes before serving with fresh lemon wedges.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.