Seafood paella
Seafood Paella – A Culinary Journey to the Heart of Spain
When we say "Spain," our minds drift to sunshine, endless beaches, and of course, seafood paella – a true gem of Mediterranean cuisine. This recipe is not just a dish; it's an experience, a story that blends the flavors of the sea with culinary tradition. I had the privilege of living in Spain, where I fell in love with paella, savoring it almost every day. Now, I want to share the secret of this delicious recipe with you, taking you on a flavorful journey.
Preparation Time
- Prep Time: 30 minutes
- Cooking Time: 60 minutes
- Total Time: 90 minutes
- Servings: 6
Ingredients
- 500 g cleaned squid
- 20 large peeled shrimp
- 3 langoustines (Norwegian lobsters), one for each
- 500 g fresh mussels
- 2 large onions, finely chopped
- 5 cloves of garlic, finely chopped
- 300 g tomatoes in juice (or fresh pureed tomatoes)
- 10 tablespoons extra virgin olive oil
- 1 teaspoon sweet paprika
- 2 sachets of saffron (0.25 g)
- 400 g Arborio rice (or special paella rice)
- 1.2 l fish stock (dehydrated or fresh)
Preparing the Paella
1. Preparing the Fish Stock: Start by preparing the fish stock. Boil 1.2 liters of water and add the dehydrated fish stock (or use fresh stock if you have it on hand). Taste the stock to ensure it is well-balanced, adding more dehydrated stock if necessary.
2. Preparing the Seafood:
- Rinse the langoustines and cut them with kitchen scissors from the tail to the base of the head to make them easier to eat.
- Peel the shrimp and set them aside to drain.
- Clean the mussels under cold running water, using a knife to remove any impurities.
- Place the mussels in a pot over medium heat, covering them with a lid. After a few minutes, they will open, releasing their delicious juice. Measure about 200 ml of this juice to add to the fish stock.
3. Cooking the Seafood: In a paellera (or a wide, deep frying pan), heat 8 tablespoons of olive oil. Add the shrimp and langoustines, frying them on both sides for 3 minutes. They should be browned but not overcooked to avoid becoming rubbery. Remove them to a plate and keep warm.
4. Preparing the Base: In the same pan, add the chopped onion and garlic. Sauté until they become translucent. Then, add the squid and cook for 10 minutes, stirring occasionally.
5. Adding the Tomatoes and Stock: Once the squid is ready, add the tomatoes in juice. Pour in the fish stock along with the mussel juice, which will add intense flavor to the dish. Allow it to boil well.
6. Seasoning: Add the saffron and paprika, stirring to blend the flavors. These ingredients will not only color the rice but also give it a unique taste.
7. Adding the Rice: Sprinkle the Arborio rice evenly in the pan. Use a wooden spoon to arrange it in a relatively even layer. After this, do not stir the rice anymore to allow a crust to form on the bottom.
8. Cooking the Rice: Let the paella boil over high heat for 8-9 minutes, then reduce the heat to medium and continue cooking for another 10 minutes. In the last 5-7 minutes, arrange the shrimp and langoustines on top of the rice for an attractive presentation.
9. Serving: When the paella is ready, let it sit covered for 5 minutes, then serve it directly from the pan, sharing portions with friends and family. It is a perfect dish for summer meals, combining a convivial atmosphere with flavors of the sea.
Helpful Tips
- Ingredients: Use fresh ingredients for the best results. Extra virgin olive oil adds a rich note, and saffron is essential for enhancing the dish.
- The Rice: Arborio rice is ideal due to its high starch content, allowing for a creamy texture.
- Variations: You can add other seafood, such as clams or white fish, depending on your preferences. You can also replace the tomatoes with roasted peppers for a different flavor.
- Recommended Drinks: This paella pairs perfectly with a glass of refreshing white wine or a lager beer.
Nutritional Benefits
Seafood paella is not just a delicacy, but also a balanced meal rich in protein from the seafood. Shrimp and mussels are excellent sources of omega-3, while Arborio rice provides complex carbohydrates essential for energy.
Frequently Asked Questions
1. Can I use other types of rice?
Yes, but it is recommended to use rice specifically for paella or Arborio to achieve the desired texture.
2. Can it be prepared in advance?
Paella is best served immediately, but you can prepare the base a few hours ahead and finish it just before serving.
3. How can I enhance the flavor?
Adding fresh herbs, such as parsley or cilantro, at the end can bring a touch of freshness.
Conclusion
Now that you’ve learned how to prepare a delicious seafood paella, all that’s left is to enjoy every bite, sharing this culinary experience with your loved ones. Every meal becomes a celebration, and paella is the star that brings a touch of sunshine to each day. So gather your friends, get your ingredients ready, and let the flavors of the sea take you away!
We start preparing everything about 1.5 hours before serving the meal. It will yield 6 portions, so you can halve the quantities. We prepare fish soup from 1.2 liters of water and a special dehydrated preparation. I usually buy from the fish market, but this time I had a jar from Knorr with dehydrated fish soup. I boiled the water and used more than was recommended on the package, tasting the soup until I considered it salty and flavorful enough to season the rice without adding salt later. I washed the langoustines and cut the shell from the tail to the base of the head with scissors. This way, they will be much easier to eat. I washed the shrimp and set them aside to drain. Then I thoroughly cleaned the mussels under cold running water with a knife until they were clean. I placed them in a pot over medium heat and covered them with a lid. In a few minutes, they will open and release their juice, which we will measure and replace with the fish soup. Usually, from 500g of mussels, about 200ml of juice is obtained. That’s what I had, so I removed 200ml from the 1.2 liters of soup and replaced it with the mussel juice. In a paellera (simply called paella in Valencia) or a wide, high pan, we put 8 tablespoons of olive oil. We add the shrimp and langoustines, frying them on both sides for a few minutes. Not too long, as they become rubbery; they have a short cooking time, about 3 minutes on each side. We remove everything to a plate and keep it warm, close to the stove. In the meantime, I finely chopped the onion and garlic and put them to fry in the oil in which I fried the shrimp and langoustines. While the onion was frying, I washed and then sliced the already cleaned squid rings. I added the squid over the onion and garlic and let them fry for 10 minutes, stirring occasionally. After 10 minutes, I added the homemade tomato puree made from organic tomatoes. However, you can also use tomato juice or canned tomatoes. I poured in the fish soup with the mussel juice and let it boil. It was already hot, so it only took seconds. I then added the packets of saffron and a teaspoon of paprika. These give a yellowish hue to the rice; in Spain, however, a liquid food coloring is used, which I FORGOT TO BUY!! In the boiling soup, I sprinkled the rice as evenly as I could, then with a wooden spoon, I arranged the rice in the pan for the first and last time. It should be in a relatively even layer to cook evenly. From now on, we won’t touch the spoon until serving. We let it cook over high heat for 8-9 minutes, then reduce to medium heat and let it cook for another 10 minutes. In the last 5-7 minutes, we arrange the shrimp and langoustines on top of the rice, with a bit of good taste, as we will put the pan on the table to share the portions, and we want it to look good.
Ingredients: 500 g squid, 20 large shrimp, 3 langoustines (Norwegian lobsters) one for each (we were 3), 500 g mussels, 2 large onions, 5 cloves of garlic, 300 g tomatoes in juice, 10 tablespoons olive oil, 1 teaspoon sweet paprika, 2 sachets of saffron (0.25 g), 400 g Arborio rice, 1.2 l fish broth (dehydrated)
