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Spanish seafood paella classic

Classic Spanish Seafood Paella

An easy-to-make, absolutely delicious taste of Spain! Any seafood works for this classic paella — fresh is best, but frozen does the job too. It's impressive enough for a holiday spread yet simple enough to liven up an ordinary family dinner.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Mussels (in and out of the shell)

100

Squid bodies

100

Octopus

100

Shrimp

100

Rice (for paella)

150

Tomatoes

Bell pepper

Onion

Garlic

Green peas

120

Water (boiled water or fish stock)

0.5

Dry spices (saffron, turmeric)

Salt

Olive oil

Lemons

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 6 g

Fats 20 % 4 g

Carbohydrates 50 % 10 g

104 kcal

GI: 30 / 70 / 0

Cooking method

Step 1:

How do you make seafood paella? Start by prepping all your ingredients. There's no need to thaw the seafood ahead of time. If you can't find a proper paella rice, any short-grain rice will do.
Step 2:

Rinse the seafood under cold running water, then drain it well in a colander.
Step 3:

Set the octopus, squid, and shelled mussels aside in a separate bowl — you won't need them just yet.
Step 4:

If you don't have a paella pan, use any wide, shallow, flat-bottomed skillet. I used a 9-inch (22 cm) pan. Heat the oil, then add the mussels (still in their shells) and the shrimp. If the shrimp are already cooked, just warm them for a minute and lift them out. If raw, sear them on both sides until they turn orange. Pull the mussels as soon as they open — and toss any that stay shut, since those aren't safe to eat.
Step 5:

Peel the onion and garlic, rinse, and cut into small dice. Add them to the pan and cook over medium-high heat for 3–4 minutes, until the onion softens.
Step 6:

Wash the tomato, core it, and cut it into rough chunks. Add it to the onion and garlic and cook, stirring, for 2 minutes.
Step 7:

Stir in the spices.
Step 8:

There's no need to rinse the rice. Add it to the pan, stir until evenly coated, and toast it for a minute or two. Lower the heat if needed so the paella doesn't scorch.
Step 9:

Pour in the hot water (or stock). Season with salt and stir until even. Simmer over medium heat for about 10 minutes, until the liquid has reduced by about half.
Step 10:

Wash the bell pepper, remove the stem and seeds, and cut it into small dice. Scatter it evenly over the pan.
Step 11:

If there's still too much liquid, turn up the heat to boil it off faster. Cut the squid into rings or half-rings. Once the rice rises above the level of the liquid, add the raw seafood and simmer for another 2 minutes.
Step 12:

Stir in the peas and taste. Add more salt if it needs it.
Step 13:

When almost none of the liquid is left, turn off the heat — the paella is nearly done.

Take the pan off the heat, arrange the reserved mussels and shrimp over the top, cover with a clean towel or lid, and let it rest for 10–15 minutes. Paella is traditionally served right in the pan or on a big round platter, garnished with lemon wedges and fresh herbs.
Once the seafood goes in, don't let it sit on the heat too long, or it will turn rubbery and dull the flavor of the whole dish.
No fresh tomato? Swap in ketchup, canned tomatoes in their own juice, or tomato paste — adjust the amount to taste.
For rice dishes that come out great every time, it helps to know how to pick the right rice and cook it properly.
Every oil is only good up to a certain point — its smoke point, past which it begins to burn and form harmful compounds. It's worth learning which oils are best for frying and which are better left out of the pan entirely.