24 Sep Seafood Paella: perfect dish to impress
Seafood Paella or “Paella de Mariscos” would be serving now and then in my grandma’s home; she was born in Andalucia and my grandpa in San Sebastian, so Seafood Paella or another type of Paella were always on their menu and other Spanish dishes “tortilla de patatas” or “callos”.
This time, we made our version because we only use seafood, but grandma will do the whole thing with chorizo, chicken, pork, etc. You have to consider that normally, we are only three in this house, and paella used to be a huge plate, increasing its size as you add more proteins. If you wish, you could add any of those and use the principle of the main ingredients.
Our best advice to cook Paella is to consider having all the ingredients already prepared before cooking; It will help you follow the steps for the Seafood Paella.
Some commonly asked questions:
- what are the main ingredients of a paella?
The main ingredients are onion, garlic, tomatoes, peppers, Szafran and rice.
- What is the secret for a good paella?
The secret to a good paella is a good sofrito (onions, garlic, tomatoes and pepper or capsicum) and quality Szafran.
- What rice si used for paella?
Arborio rice is the same used for risotto.
- How do you call the seafood paella?
Paella de Mariscos or Paella Marinera are the spanish names.
Some Products I use for this recipe*:
Wooden Spoons https://amzn.to/3p1hEGK
Cast Iron Skillet https://amzn.to/3ma2LjJ
*Paid link by an affiliate program. They are a reference of what I use if I didn’t found the exact product.
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Seafood Paella
- Prep Time: 30 mins
- Cook Time: 60 mins
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
- Category: Main
- Method: Stovetop
- Cuisine: Spanish
Description
A step by step, easy to follow, Paella recipe that you can cook to surprise in your next dinner.
Ingredients
- 1 1/2 cup of arborio rice
- 3 cups of seafood or fish stock*
- 600 grams of king prawns
- 10 Scallops
- 150 grams of squid rings
- 1 onion
- 4 garlic cloves
- 4 tomatoes
- 1 capsicum or red pepper
- 1 laurel leave
- 1 teaspoon of Szafran
- Olive oil
- Salt and Pepper
For the Stock:
- 1 cup of white wine
- 1 cup of water
Instructions
- Prep all your seafood. Peeled the king prawns and kept all the carcases. Clean the scallops and cut the squid into thin rings.
- You can make a seafood stock with the carcases. Otherwise, you can buy fish stock, and it will be fine. Doing this extra step will give a huge punch of flavour. It would be best to fry the carcases with a drizzle of olive oil at a medium-high fire for a couple of minutes. Add the wine and water and let it simmer for 3 minutes. Pour everything into a food processor or blender and blend it well. Finally, pass all the stock thru a sifter to catch all the carcases pieces. Press the carcasses to the sifter to let all the juices out. Measure the prawn stock and complete the 3 cups for the recipe with fish stock or veggie stock. Set aside to use it later.
- Prepare the ingredients for the “sofrito”, a combination of onion, garlic, tomatoes and capsicum or peppers. You have peeled the onion and cut it into tiny squares, the same with the garlic. For the tomatoes, you have to peel them, remove the seeds and cut them into small squares. Finally, cut the peppers or capsicums into little squares discarding the veins and seeds.
- Put your “paellera” or cast iron saucepan over medium fire. When it is ready, drizzle some olive oil and fry the onions until they change colour. Add the garlic, tomatoes and pepper,and fry them for a couple of minutes. Reserve half of the sofrito and freeze it for another time because we are doing a Paella for three. You can use this sofrito for another meal.
- Add the Szafran, laurel, rice and some salt and pepper. Mix it well and pour the 3 cups of stock. Let it simmer and change the temperature to the lowest setting to let the rice cook. It will evaporate for 20 minutes or 30 minutes depends on your stove. Check the salt and pepper.
- Add the seafood almost when it is ready because the seafood will cook in a couple of minutes. We don’t want overcooked seafood. Cover the saucepan with aluminium to let the seafood cook with heat. Check the salt and pepper and enjoy with your favourite drink.
Keywords: Seafood Paella, Paella de Mariscos
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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Posted at 16:39h, 27 Septembereasy to follow
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