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A Taste of Spain: Authentic Seafood Paella Recipes

Paella, a vibrant and flavorful rice dish from Valencia, Spain, is perfect for gatherings with family and friends. The fragrant saffron-infused rice, combined with fresh seafood and seasoned vegetables, creates a culinary masterpiece. Prepare to transport your taste buds to the sunny shores of the Mediterranean with these two delicious paella recipes.

Seafood Paella (Paella de Marisco)

This classic seafood paella is brimming with shrimp, mussels, clams, and calamari, all cooked to perfection in a flavorful saffron-infused rice base. It’s a crowd-pleasing dish that’s sure to impress.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup short-grain rice (Bomba or Calasparra preferred)
• 1/2 tsp saffron threads, soaked in 1/4 cup warm water
• 4 cups fish or chicken broth, warmed
• 1/2 cup dry white wine
• 1 lb shrimp, peeled and deveined
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1/2 lb calamari, cleaned and cut into rings
• 1/4 cup chopped parsley
• Lemon wedges, for serving
• Salt and pepper to taste

Prep & Cook Time:

Prep time: 30 minutes

Cook time: 45 minutes

Servings:

6 servings

Instructions:

1. Heat olive oil in a large paella pan or wide skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add red bell pepper and cook for another 3 minutes.
3. Stir in rice and cook for 2 minutes, coating the grains with oil.
4. Pour in white wine and let it simmer for 1 minute, allowing the alcohol to evaporate.
5. Add saffron threads and the water they soaked in, and then add the warmed broth. Season with salt and pepper. Bring to a simmer.
6. Reduce heat to low, and cook uncovered for about 15 minutes or until most of the liquid has been absorbed. Do not stir the rice during this time.
7. Arrange shrimp, mussels, clams, and calamari evenly over the rice.
8. Cover the pan and cook for another 5-10 minutes, or until the seafood is cooked through and the shells have opened (discard any mussels or clams that do not open).
9. Remove from heat and let the paella rest for 5 minutes before serving.
10. Garnish with chopped parsley and lemon wedges.

Tips and Variations:

• For a richer flavor, use seafood stock instead of chicken broth.
• Add other seafood such as scallops or lobster.
• Try adding peas or artichoke hearts for extra vegetables.

Nutritional Info (per serving, approximate):

Calories: 450

Fat: 15g

Carbs: 40g

Protein: 35g

Chicken and Chorizo Paella (Paella de Pollo y Chorizo)

This hearty paella combines the savory flavors of chicken and chorizo with saffron-infused rice and vegetables. It’s a flavorful and satisfying meal perfect for any occasion.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken thighs, bone-in and skin-on
• 1/2 lb Spanish chorizo, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup short-grain rice (Bomba or Calasparra preferred)
• 1/2 tsp saffron threads, soaked in 1/4 cup warm water
• 4 cups chicken broth, warmed
• 1/2 cup peas, frozen or fresh
• 1/4 cup chopped parsley
• Lemon wedges, for serving
• Salt and pepper to taste

Prep & Cook Time:

Prep time: 25 minutes

Cook time: 50 minutes

Servings:

6 servings

Instructions:

1. Heat olive oil in a large paella pan or wide skillet over medium-high heat. Brown chicken thighs on all sides, then remove from pan and set aside.
2. Add chorizo to the pan and cook until browned and crispy, about 5 minutes. Remove chorizo and set aside.
3. Reduce heat to medium and sauté onion and garlic until softened, about 5 minutes. Add red bell pepper and cook for another 3 minutes.
4. Stir in rice and cook for 2 minutes, coating the grains with oil.
5. Add saffron threads and the water they soaked in, and then add the warmed broth. Season with salt and pepper. Bring to a simmer.
6. Place chicken thighs back into the pan and arrange them evenly over the rice.
7. Reduce heat to low, and cook uncovered for about 15 minutes or until most of the liquid has been absorbed. Do not stir the rice during this time.
8. Stir in peas and arrange chorizo over the rice.
9. Cover the pan and cook for another 5-10 minutes, or until the chicken is cooked through and the rice is tender.
10. Remove from heat and let the paella rest for 5 minutes before serving.
11. Garnish with chopped parsley and lemon wedges.

Tips and Variations:

• For a spicier paella, use spicy chorizo.
• Add other vegetables such as green beans or tomatoes.
• Use bone-in, skin-on chicken thighs for maximum flavor and moisture.

Nutritional Info (per serving, approximate):

Calories: 520

Fat: 25g

Carbs: 45g

Protein: 30g