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Seafood Paella

Seafood Paella
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If you’re seeking a vibrant and flavorful dish to impress your family and friends, look no further than this Seafood Paella! This delightful recipe showcases a medley of fresh seafood, including shrimp, mussels, and squid, all nestled in aromatic saffron-infused rice. Perfect for both weeknight dinners and special occasions, this one-pot meal is not only visually stunning but also bursting with Mediterranean flavors that will transport you straight to the coast. With a quick prep time and the ability to customize with your favorite vegetables or proteins, this Seafood Paella is sure to become a staple in your culinary repertoire.

Ingredients

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  • 3 tablespoons extra virgin olive oil
  • 1 onion (peeled and finely chopped)
  • 3 cloves garlic (minced or finely chopped)
  • 1/2 to 1 lb. fresh squid (cleaned, and sliced into rings)
  • 2 cups fresh tomato (chopped)
  • 2 tablespoons tomato paste
  • Kosher salt and pepper
  • 3 to 4 teaspoons smoked paprika
  • 1 pinch saffron threads
  • 2 cups Spanish paella rice
  • 4 to 5 cups chicken stock or seafood stock
  • 1 cup dry white grape juice
  • 12 oz fresh shrimp (peeled and deveined; tails on or off)
  • ½ cup cherry tomatoes (cut in half crosswise)
  • Fresh parsley (finely diced for garnish)
  • 1 lemon (cut into wedges)
  • 1 to 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 to 2 shallots (minced)
  • 2 to 3 cloves garlic (minced)
  • ½ pound mussels (scrubbed and de-bearded; about 12)
  • 1 cup chicken or seafood stock
  • ½ cup dry white grape juice or ½ cup water

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic.
  2. Add cleaned squid rings and cook until opaque.
  3. Mix in fresh chopped tomatoes, tomato paste, salt, pepper, smoked paprika, and saffron to create a flavor-packed base.
  4. Sprinkle Spanish paella rice evenly across the mixture. Pour in chicken or seafood stock along with dry white grape juice. Stir once before simmering without stirring further.
  5. After 10 minutes, nestle shrimp and mussels into the rice mixture. Cook until shrimp are pink and mussels have opened (about 10 more minutes).
  6. Remove from heat and let sit covered for 5 minutes before garnishing with cherry tomatoes and parsley. Serve hot with lemon wedges.

Nutrition

Find it online: https://easywithella.com/seafood-paella/