Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 pound of mussels, scrubbed and debearded
- 1 pound of clams, scrubbed
- 1 pound of squid, cleaned and sliced into rings
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 cloves of garlic, minced
- 2 cups of Arborio rice
- 4 cups of chicken broth
- 1 cup of white wine
- 1 teaspoon of saffron threads
- 1 teaspoon of smoked paprika
- 1 lemon, cut into wedges
- Salt and pepper to taste
- 1/4 cup of olive oil
Special equipment needed:
- Paella pan or a large, shallow skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium-high heat. Add the onion, red bell pepper, and garlic. Cook until the vegetables are soft, about 5 minutes.
2. Add the rice to the pan and stir to coat it with the oil. Cook for 2-3 minutes until the rice is lightly toasted.
3. Add the chicken broth, white wine, saffron, and smoked paprika to the pan. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
5. While the rice is cooking, prepare the seafood. Heat a separate pan over high heat. Add the shrimp and cook for 2-3 minutes until pink. Remove the shrimp from the pan and set aside.
6. Add the mussels and clams to the same pan. Pour in 1/2 cup of water and cover the pan with a lid. Cook for 5-7 minutes until the shells have opened. Discard any unopened shells.
7. Add the squid to the pan with the mussels and clams. Cook for 2-3 minutes until the squid is opaque.
8. Once the rice is cooked, add the cooked seafood to the pan. Stir to combine.
9. Garnish with lemon wedges and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for the vegetables and rice
High heat for cooking the seafood
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 467
Fat: 11g
Carbohydrates: 63g
Protein: 28g
Sodium: 1073mg
Substitutions for ingredients:
- Use chicken or vegetable broth instead of chicken broth.
- Use any type of seafood you prefer, such as scallops or lobster.
Variations:
- Add diced tomatoes to the pan with the vegetables for a more tomato-based paella.
- Add chorizo or chicken to the pan with the vegetables for a meatier paella.
Tips and tricks:
- Use a wooden spoon or spatula to stir the rice to prevent it from sticking to the bottom of the pan.
- Let the paella sit for a few minutes after cooking to allow the flavors to meld together.
- Use fresh seafood for the best flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the paella in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the paella in the paella pan for a rustic presentation.
Garnishes:
Garnish with lemon wedges for a pop of color and flavor.
Pairings:
Serve with a crisp white wine, such as a Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add more broth or water and continue cooking until the rice is tender.
- If the paella is too dry, add more broth or water and continue cooking until the liquid has been absorbed.
Food safety advice:
- Make sure all seafood is cooked to the appropriate temperature before serving.
- Discard any mussels or clams that do not open during cooking.
Food history:
Paella is a traditional Spanish dish that originated in Valencia. It was originally made with rabbit, chicken, and snails, but seafood paella has become more popular in recent years.
Flavor profiles:
This seafood paella is savory and slightly smoky from the smoked paprika. The saffron adds a subtle floral note, and the lemon wedges provide a bright, acidic finish.
Serving suggestions:
Serve the paella family-style, with everyone digging in from the same pan.
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Region: Spanish