Introduction
Paella de Mariscos, or seafood paella, is a classic Spanish dish originating from the coastal regions of Valencia. This flavorful and aromatic dish is cooked in a wide, shallow pan and combines saffron-infused rice with an array of fresh seafood such as shrimp, clams, mussels, and squid. Paella is renowned for its perfect balance of textures and flavors, from the tender rice to the rich seafood broth and crispy "socarrat" at the bottom of the pan. It's a celebratory dish that’s often enjoyed with family and friends, showcasing Spain’s vibrant culinary tradition.
Ingredients
- 2 cups Bomba or Arborio rice
- 1/4 cup extra virgin olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, finely diced
- 3 garlic cloves, minced
- 1 cup canned tomatoes, crushed
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads (soaked in warm water)
- 4 cups seafood or fish broth (preferably homemade)
- 1/2 cup dry white wine
- Salt and pepper, to taste
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb squid, cleaned and cut into rings
- 1/2 lb mussels, cleaned
- 1/2 lb clams, scrubbed
- 1/2 lb white fish fillets (like sea bass or cod), cut into chunks
- 1/4 cup fresh parsley, chopped
- Lemon wedges (for serving)
Instructions
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Prepare the Seafood:
- Clean the shrimp, squid, mussels, and clams thoroughly. Set aside. For the mussels and clams, discard any that remain open after tapping.
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Sauté the Vegetables:
- Heat olive oil in a large paella pan over medium heat. Add the chopped onion and red bell pepper, sautéing until soft, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
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Build the Base with Rice:
- Stir in the crushed tomatoes, sweet and smoked paprika, and saffron-infused water. Cook for 2-3 minutes to meld the flavors. Then add the rice, stirring well to coat it in the oil and vegetables. Let it toast lightly for about 2 minutes.
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Deglaze and Add Broth:
- Pour in the white wine to deglaze the pan, scraping up any bits stuck to the bottom. Let it reduce for 1-2 minutes. Add the seafood broth, season with salt and pepper, and bring the mixture to a simmer. Do not stir the rice from this point on.
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Cook the Seafood and Rice:
- After 10 minutes of cooking, arrange the shrimp, squid, mussels, clams, and white fish on top of the rice, pushing them slightly into the mixture. Continue cooking for another 15-20 minutes, allowing the seafood to cook and the rice to absorb the broth. Rotate the pan occasionally to ensure even cooking.
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Achieve the Socarrat (Crispy Bottom):
- Once the liquid is mostly absorbed and the seafood is cooked, increase the heat for 1-2 minutes to create the "socarrat" — the crispy rice layer at the bottom of the pan. Be careful not to burn it, but allow it to crackle slightly.
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Rest and Serve:
- Remove the pan from the heat and cover it loosely with a clean kitchen towel. Let the paella rest for 5 minutes to allow the flavors to settle. Garnish with fresh parsley and serve with lemon wedges.
Health Notes
- Paella de Mariscos is a nutrient-rich dish, loaded with lean protein from seafood and complex carbohydrates from the rice. The inclusion of saffron and olive oil adds heart-healthy antioxidants. To reduce sodium, use homemade broth and adjust the salt accordingly. For a lighter version, reduce the amount of oil used or incorporate more vegetables like peas or green beans.
Serving Suggestions
- Serve Paella de Mariscos straight from the pan, family-style, with a side of lemon wedges to brighten the flavors. Pair it with a crisp white wine such as Albariño or a light Spanish red. It can be accompanied by a fresh green salad or grilled vegetables for a complete meal.
Tips
- Saffron Soak: Always soak the saffron in warm water before adding it to the dish. This allows the saffron to release its full color and flavor.
- Don’t Stir the Rice: Once the broth is added, avoid stirring the rice to ensure the formation of the socarrat (crispy bottom layer).
- Rotate the Pan: For even cooking, rotate the pan occasionally while cooking. This is especially important if your stovetop doesn’t distribute heat evenly.
- Quality Seafood: Use the freshest seafood you can find. Frozen seafood can be used, but ensure it is thawed and drained well before adding it to the paella.
