Valencian paella with seafood
4 servings
60 minutes
Valencian paella with seafood is one of the most exquisite dishes of Spanish cuisine, combining rich marine aromas and deep spice flavors. The birthplace of paella is sunny Valencia, where this dish has been cooked over an open fire in a large pan for centuries. Golden rice infused with saffron, the tenderness of seafood, the sweetness of bell peppers, and the tanginess of tomatoes create a unique symphony of flavors. This dish symbolizes the unity of family and friends as it is traditionally eaten straight from the paella, sharing the joy of the meal. Perfect for festive evenings or romantic dinners. Aromatic, rich, with a hint of spicy heat – a true Mediterranean delight that takes you to the shores of Spain!
1
Turn on the oven. Preheat to 250 degrees.
2
Pour oil into a flat large pan, add pressed garlic. Add chopped bell pepper and sauté.
- Olive oil: 3 tablespoons
- Garlic: 4 cloves
- Bell pepper: 1 piece
3
Add 1 kg of seafood cocktail, previously thawed.
- Seafood cocktail mix: 1 kg
4
Pour in the tomatoes, add all the spices. Mix well and simmer a little.
- Tomatoes in their own juice: 400 g
- Ground paprika: 3 tablespoons
- Saffron: pinch
- Turmeric: pinch
- Chili powder: pinch
- Salt: to taste
5
Add the rinsed rice. Distribute it evenly over the entire surface of the paella.
- Short-grain (round) rice: 400 g
6
Place the paella in the oven.
7
After 10 minutes, stir everything and add fish broth, cook for another 10 minutes.
- Fish stock: 1 glass
8
Add peas and cook for another 5 minutes.
- Frozen green peas: 5 tablespoon
9
Take out of the oven and eat directly from the paella.
