Seafood Paella

This Seafood Paella is a comforting dish full of Spanish flavors. The saffron gives it that signature golden color, while the combination of seafood and smoky chorizo adds depth and richness. Perfect for a family dinner or a special gathering! 

Ingredients

• • • 1
      

      /4 cup olive oil

    • 1 yellow onion, diced

    • 2 red bell peppers, diced

    • 1/2 cup chopped chorizo

    • 1 dried red chili pepper

    • 2 large tomatoes

    • 1 tablespoon tomato paste

    • 1 cup white wine

    • 3 garlic cloves, minced

    • 1 big pinch saffron

    • 1 tablespoon smoked paprika

    • 1 1/2 cups Valencia rice (short-grain or paella rice)

    • 3 1/2 cups chicken stock

    • 1 pound jumbo shrimp

    • 1 pound mussels

    • 1 pound clams

Directions

1. Sauté the Base:
   Heat a medium-sized paella pan (or large skillet) over medium-high heat. Add the olive oil, diced onion, diced bell peppers, chopped chorizo, and dried red chili. Cook for about 3 minutes until the vegetables have softened and the chorizo has released its flavors.
2. Add Tomatoes:
   Using a box grater, grate the tomatoes directly into the pan, leaving the skin behind. Stir the mixture and cook until the liquid from the tomatoes has reduced by half. This step helps develop a rich, flavorful base.
3. Incorporate the Flavors:
   Reduce the heat to low and add the tomato paste, white wine, minced garlic, saffron, and smoked paprika. Stir well, cooking the paste mixture down until everything is fully blended and fragrant.
4. Cook the Rice:
   Add the Valencia rice and chicken stock, stirring to ensure all the ingredients are well-mixed. Let the rice simmer on low heat for 15 minutes without stirring. Every few minutes, check to ensure nothing is sticking or burning at the bottom, but avoid stirring to allow the rice to develop its traditional texture.
5. Add the Seafood:
   After 15 minutes, nestle the jumbo shrimp, mussels, and clams into the rice. Cover the pan with a lid or foil and cook on low for an additional 5 minutes. Once done, turn off the heat and let the paella sit, still covered, for another 5 minutes.
6. Serve the Paella:
   Remove the lid. The rice should be fluffy with a beautifully toasted bottom (called “socarrat”), the mussels and clams should have fully opened, and the shrimp should be pink and cooked through. Fluff the paella with a fork before serving.

Nutrition Facts:

• • • • Calories: 665

      • Fat: 25g

      • Carbs: 36g

      • Protein: 65g

Mabel Home Paella Pan + Paella Burner and Stand Set + Complete Paella Kit