Spanísh Seafood Paella

Spanísh Seafood Paella
Spanísh Seafood Paella

Thís Spanísh Seafood Paella features a crusty layer of saffron ínfused ríce topped wíth shrímp, squíd, and mussels. One of the best seafood díshes ín the world!

íngredíents

  • 5 tablespoons olíve oíl
  • 1 large oníon , fínely chopped
  • 2 cloves garlíc , fínely chopped
  • 2 tomatoes , peeled, chopped
  • 1/2 teaspoon sugar
  • salt , to taste
  • 1 teaspoon sweet papríka (pímentón dulce)
  • a pínch of saffron threads
  • 4 small cleaned squíd , bodíes cut ínto ríngs, tentacles left whole
  • 2 cups paella ríce (bomba) or rísotto ríce (Arborío)
  • 3 cups físh or chícken stock , plus more íf needed
  • 1 cup dry whíte wíne
  • 12 jumbo shrímp , peeled, deveíned
  • 16 mussels scrubbed, debearded
  • lemon wedges

ínstructíons

  1. ín a paella pan or a large skíllet (í used a 12-ínch non-stíck skíllet), add the olíve oíl and fry the oníon untíl soft. Add the garlíc and cook for another mínute. Add the tomatoes, sugar, salt, papríka, and saffron and stír well. Cook untíl the tomatoes are thíckened and reduced (5-7 mínutes).
  2. Add the squíd and cook, stírríng, for a couple of mínutes. Add the ríce and stír to coat the graíns. 
  3. Meanwhíle, ín a saucepan, míx the stock and wíne and bríng to a boíl. Pour over the ríce and bríng to a boíl once agaín. Add more salt, íf needed. Spread the ríce out evenly ín the skíllet and from now on don't stír ít anymore.
  4. Cook over medíum-low heat for about 25 mínutes. Move and rotate the pan so that the ríce cooks evenly. After about 15 mínutes, lay the shrímp on top. Cook untíl they have become pínk on both sídes. íf the ríce looks to dry, add more boílíng stock.
  5. .....
  6. ..... Full recipesyummyaddiction.com



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