Seafood Paella with Saffron and Shrimp
Seafood paella is a classic Spanish dish that is made with rice, seafood, and vegetables. This recipe uses bomba or Valencia rice, which is a short-grain rice that is grown in Spain. The rice is cooked in a flavorful broth made with fish stock or chicken stock, and it is seasoned with saffron, a spice that gives the paella its characteristic yellow color. The seafood is cooked in the paella pan along with the rice, and it can include a variety of shellfish, such as shrimp, mussels, and clams. The paella is garnished with lemon wedges and fresh parsley, and it is served immediately.
Paella is a dish that has been enjoyed in Spain for centuries. It is believed to have originated in the Valencia region of Spain, and it is typically made with rice, seafood, and vegetables. The dish is said to have been created by farmers who would cook it in a large pan over an open fire. The paella would be cooked slowly over the coals, and it would be flavored with the juices from the seafood and vegetables. Over time, paella became a popular dish throughout Spain, and it is now considered to be one of the country's national dishes.
Seafood Paella with Saffron and Shrimp Seafood Paella with Saffron and Shrimp Seafood Paella with Saffron and Shrimp Seafood Paella with Saffron and Shrimp
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup bomba or Valencia rice
  • 2 cups fish stock or chicken stock
  • 1 teaspoon Spanish saffron threads
  • 1/4 cup extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
Instructions
  1. In a large skillet or paella pan, heat the olive oil over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic, bell peppers, and cook for another 2 minutes.
  4. Stir in the rice and cook for 1 minute, or until the rice is coated with the oil.
  5. Add the fish stock and saffron. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the rice is cooked through and the liquid has been absorbed.
  6. Top with seafood and cook for an additional 5-7 minutes, or until the seafood is cooked through.
  7. Garnish with lemon wedges and fresh parsley.
  8. Serve immediately and enjoy!
Why It Works
  • The use of bomba or Valencia rice gives the paella a creamy texture.
  • The fish stock or chicken stock adds flavor to the paella.
  • The saffron gives the paella its characteristic yellow color.
  • The seafood is cooked in the paella pan along with the rice, which allows the seafood to absorb the flavors of the rice and the broth.
  • The paella is garnished with lemon wedges and fresh parsley, which adds a bright and refreshing flavor to the dish.