Authentic seafood paella
4 servings
60 minutes
Authentic seafood paella is a vibrant embodiment of the spirit of Spanish cuisine, blending the freshness of the sea, the aroma of spices, and the richness of broth. Its roots trace back to sunny Valencia, where paella was traditionally cooked over an open flame using seafood and saffron—a precious spice that gives the dish a refined taste and golden hue. The harmony of tiger shrimp, tender squid, and juicy mussels unfolds with saffron rice infused with the aromas of tomatoes, garlic, and basil. This dish is not just food; it is a cultural heritage that brings families and friends together at a generous table. It is served with lemon wedges that enhance the flavor palette, creating a perfect balance of freshness and richness.
1
Clean the shrimp by removing the heads and shells, and remove the intestinal vein.
- Tiger prawns: 8 pieces
2
Place the shells and heads in a pot, add 700 ml of water, and bring to a boil.
- Tiger prawns: 8 pieces
- Saffron: pinch
3
Clean the carrots, garlic, and wash the greens. Add carrots, 2 cloves of garlic, bay leaves, and parsley to the shrimp broth. Cook on low heat for 30 minutes. Then strain the broth.
- Carrot: 1 piece
- Garlic: 3 cloves
- Bay leaf: 3 pieces
- Parsley: 1 bunch
4
Make cross-shaped cuts on the tops of the tomatoes, blanch in boiling water, and peel off the skin.
- Tomatoes: 2 pieces
5
Cut the tomatoes into small cubes. Chop the pepper into thin strips. Crush a clove of garlic into a paste or press it through a garlic press.
- Tomatoes: 2 pieces
- Red sweet pepper: 1 piece
- Garlic: 3 cloves
6
Pour a small amount of warm water over the saffron.
- Saffron: pinch
7
Clean the squid from the film, it's easy to do if you dip them in boiling water for 30 seconds. Cut into rings.
- Squid: 300 g
8
Wash the mussels and clean them from algae.
- Mussels: 300 g
9
Any skillet with high sides will do. Heat olive oil in the skillet. Add mussels, season with salt, and cook for 5-7 minutes. Remove mussels from the skillet and place on a plate.
- Mussels: 300 g
- Salt: to taste
10
Place the shrimp in the frying pan, add a little salt, and cook for 3-5 minutes. Then transfer to a plate.
- Tiger prawns: 8 pieces
- Salt: to taste
11
Put squid rings and tomatoes in the pan, add some salt, basil, garlic paste and cook for 5 minutes.
- Squid: 300 g
- Tomatoes: 2 pieces
- Salt: to taste
- Basil: to taste
- Garlic: 3 cloves
12
Add sweet pepper, cook for 3 minutes.
- Red sweet pepper: 1 piece
13
Add rice, stir, cook for 4 minutes.
- Round rice: 400 g
14
Pour in the broth, dissolve the saffron in the pan, sprinkle with salt and pepper. Cook for 7 minutes.
- Saffron: pinch
- Salt: to taste
- Ground black pepper: to taste
15
Add shrimp and mussels and cook the rice covered until ready.
- Tiger prawns: 8 pieces
- Mussels: 300 g