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Spanish Seafood Paella

Savor the Moment with Spanish Seafood Paella Delight

Experience the vibrant flavors of Spanish Seafood Paella, a delightful dish that captures the essence of traditional Spanish cuisine.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Calasparra, risotto, or forbidden white rice Calasparra rice is authentic, but risotto offers a great alternative.
  • 1 medium Spanish onion Yellow onion works in a pinch.
  • 3 cloves Garlic Grated for maximum flavor.
  • 5 tbsp Extra virgin olive oil Plus more as needed for sautéing.
For the Seafood
  • 1 lb Wild large shrimp Tails on for best flavor.
  • 2 pieces Lobster tails Cut in half lengthwise.
  • 1/2 lb Black mussels Fresh and cleaned.
  • 1/2 lb Manila clams Fresh and cleaned.
For Seasoning
  • Sea salt To taste.
  • 1 tsp Smoked Spanish paprika
  • 1 tsp Red pepper flakes Adjust according to spice preference.
  • 1/2 tsp Ground coriander Optional.
For the Stock & Toppings
  • 3 cups Shrimp stock or vegetable stock Homemade is best.
  • 1 pinch Saffron threads Use wisely as it's potent.
  • 1/2 cup Steamed green peas Optional.
  • 1/4 cup Flat leaf parsley Roughly chopped.
  • 1 Lemon Cut into wedges for serving.
  • 3/4 cup Dry white wine Feel free to use stock if avoiding alcohol.
  • 1/2 cup Green olives Optional.

Equipment

  • large deep skillet or paella pan
  • Small Saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Seafood: Cut the lobster tails in half lengthwise. Drizzle with olive oil, season with sea salt, red pepper flakes, garlic powder, smoked paprika, and ground coriander. Let marinate while preparing remaining ingredients.
  2. Prepare the Stock: Warm 3 cups of stock over low heat. Add saffron threads and steep for 10 minutes.
  3. Cook the Base: Heat 5 tablespoons of olive oil in a large skillet over medium heat. Sauté onion and garlic for 3-4 minutes until translucent. Stir in rice, coating each grain.
  4. Deglaze the Pan: Add half of the dry white wine, bubbling for 2-3 minutes.
  5. Combine Stock and Rice: Pour saffron-infused stock into the rice mixture. Bring to boil, reduce heat to low, cover and simmer for 20 minutes.
  6. Cook the Seafood: In a separate skillet, sear sliced chicken andouille sausage until golden. Add marinated lobster and shrimp, cooking for 3-4 minutes until just cooked through. Set aside.
  7. Combine Seafood with Rice: Gently fold in cooked seafood into the rice mixture. In the same skillet, add mussels and clams with remaining white wine, cooking until opened.
  8. Plate and Serve: Garnish with peas, parsley, and lemon wedges. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 56gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 900mgPotassium: 680mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

Use wild-caught seafood for best flavor and fresh ingredients for an elevated dish. Maintain careful cooking times to avoid overcooking seafood.

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