Bulgur Paella with Seafood
2 servings
30 minutes
Bulgur paella with seafood is an original version of the classic Spanish dish, where traditional rice is replaced with bulgur. This choice gives the paella a softness and nutty flavor. The richness of seafood, the aroma of saffron, and the spiciness of paprika create a layered bouquet of flavors that transports you to the sunny coast of Spain. The lightness of garlic, sweetness of tomatoes, and richness of vegetable broth add harmony to the dish, while fresh parsley completes the composition with freshness. This paella can be served as a festive dish to surprise guests with an unconventional approach or as a cozy family dinner filled with Mediterranean aromas. Combining simplicity in preparation and sophistication in taste, bulgur paella with seafood will be a true gastronomic discovery!
1
Prepare all the ingredients.
2
Boil the bulgur until semi-cooked for about 10 minutes.
- Bulgur: 120 g
3
Finely chop the onion and 4 cloves of garlic.
- Onion: 100 g
- Garlic: 5 clove
4
Cut the tomatoes into quarters and peel the skin with a knife. Dice the flesh.
- Tomatoes: 250 g
5
Heat half of the olive oil and sauté the onion until translucent, then add garlic and fry for another 30 seconds.
- Olive oil: 50 ml
- Onion: 100 g
- Garlic: 5 clove
6
Add tomatoes, spices, and bulgur.
- Tomatoes: 250 g
- Saffron: pinch
- Paprika: 1 teaspoon
- Ground chili pepper: to taste
- Bulgur: 120 g
7
Gradually add broth to cook the bulgur. Taste and salt.
- Vegetable broth: 300 ml
- Salt: to taste
8
Heat the remaining oil, add a crushed garlic clove, and sauté the seafood for 2 minutes. Set aside.
- Olive oil: 50 ml
- Garlic: 5 clove
- Seafood: 200 g
9
Serve the paella on a plate or directly in the pan, placing seafood on top.
10
Serve the paella sprinkled with finely chopped parsley.
- Parsley: to taste