Seafood paella is a traditional Spanish dish made with lobster, seafood, rice and vegetables. In Spain it is cooked differently depending on the region: with chicken or fish broth or with the addition of chorizo and chicken meat. Here you will find the traditional recipe for seafood paella as it is widespread in Spain. The portions are for 4 - 6 people.
Ingrediants
- 1/4 cup of olive oil
- 1 + ½ yellow onion, sliced
- 2 sliced red peppers
- 2 tablespoons of minced garlic
- 2 cups of medium rice
- 5 cups of chicken or fish broth
- 1/4 teaspoon of ground red pepper
- 1 tablespoon of salt
- 1 teaspoon of ground black pepper
- 1/2 kg of lobster meat
- 1/2 kg of muscle
- 250 g of squid cut into pieces
- 300 g of frozen peas
Steps
Method 1 of 3: Preparing the Soffritto
Step 1. Heat the oil in a paella pan
Those for the paella are rather large pans, made of metal; they can be cooked on the stove as well as on the grill. Pour the olive oil and heat it over medium heat on the stove or on an outdoor grill.
Step 2. Brown the onion and pepper
Add the sliced onion first and fry it until golden. Then add the pepper and let it brown until it takes on color and softens.
Step 3. Add the garlic
Lower the heat so that it does not burn and then sprinkle the chopped garlic over the onion and pepper. Cook for another 2 minutes.
Step 4. Add the squid
Fry the chopped squid and turn them after 3 minutes. Let them brown enough for the sauté to flavor but without cooking them completely.
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Stir the squid so they don't stick to the bottom of the pan.
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If the squid begin to stick to the bottom of the pan, add a little oil.
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Method 2 of 3: Cooking Rice
Step 1. Add the rice
Add it to the sauté, stirring, so that it gains flavor. Use a wooden ladle to mix it with the onion, peppers and squid. Cook the rice until it acquires a fragrant and lightly toasted aroma.
Step 2. Pour in the broth and add the spices
Add three cups of broth, the chilli, salt and black pepper. Use a wooden ladle to mix the ingredients. Raise the heat to bring everything to a boil and then lower it to simmer the paella so that it cooks slowly.
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After pouring in the broth, do not mix any more.
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As the rice cooks, gently add half a cup of broth at a time. Continue adding the broth until the rice is completely cooked.
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Method 3 of 3: Final Touches
Step 1. Add the lobster and peas
Distribute the lobster steaks and peas evenly inside the pan.
Step 2. Arrange the muscles inside the pan
Arrange them in a circle around the edge of the bowl. Some cooks distribute the muscles in an artistic way for a greater effect; you can also arrange them evenly inside the pan.
Step 3. Cover the pan and remove it from the heat
The lobster and the muscles will finish cooking in the paella, once covered. Let them steam for 10 minutes. Remove the cover and taste the seafood to make sure it is well cooked.
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Lobster meat should appear opaque and soft when cooked.
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The shells of the muscles should open; if you think the dish is ready but some muscles remain closed, discard them.
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Step 4. Serve the paella
Place the pan in the center of the table so that your guests can help themselves. Offer lemon wedges to flavor the dish.
Step 5. Enjoy your meal
Advice
- Use a large saucepan or skillet if you don't have a paella pan.
- If necessary, add more water or broth during cooking.
