– How to Make a Spanish Paella with Tuna & Shrimp –
As we all know paella is the most famous dish hailing from Spain, with Paella Valenciana being the most popular, the original paella that is made with chicken and rabbit. In this recipe I´m going to show you how to make a Spanish Paella with Tuna & Shrimp. This paella is simply stunning, it offers amazing Spanish flavors and is super easy to make. Very similar to a Seafood Paella, except it has less ingredients, making much cheaper to make and a lot easier. For this recipe I used frozen tuna steaks and frozen shrimp, just because it was a lot cheaper. I thawed both of them out the night before and just patted them down with paper towels. I made this paella with an Authentic Paella Pan, as it cooks the rice correctly and evenly, but you can use a large non-stick frying pan.
– What Kind of Rice Should I Use to Make Paella? –
This is the eternal question everyone has when they are making a paella. The rice that is used here in Valencia, Spain is Bomba Rice. There is no substitution, however, if you can´t get bomba rice in your area you can use any type of round rice. No long grain rice, no short grain rice, medium grained round rice is the closest substitute to bomba rice. The reason why bomba rice is used is because it captures all the flavors of the paella perfectly, each grain absorbs the olive oil and cooks perfectly in a paella pan. Watch the video below on how to make a Spanish Paella with Tuna & Shrimp or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make a Spanish Paella with Tuna & Shrimp
How to Make a Spanish Paella with Tuna & Shrimp
- -1/4 cup extra virgin Spanish olive oil
- -1 small red bell pepper
- -2 tuna steaks
- -4 cloves of garlic
- -1/2 tsp smoked paprika
- -1/2 cup tomato puree
- -2 1/2 cups water
- -1/4 tsp saffron threads
- -1 cup round bomba rice
- -12 jumbo shrimp
- -sea salt
- -black pepper
- -fresh parsley
- -fresh lemon
Finely mince 4 cloves of garlic, finely dice 1 red bell pepper, season 2 tuna fillets with sea salt and freshly cracked black pepper and cut the fillets into squares that are about 1 x 1 inch, and season 12 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper
Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin Spanish olive oil, about a minute after adding the oil season it with sea salt and add the diced bell peppers and mix them with the oil, you want to mix this occasionally and cook for about 5 minutes, then add the pieces of tuna and gently mix them around, cook for about 2 minutes just to brown all sides of the tuna, then make a well in the middle and add the minced garlic, about 30 seconds after adding the garlic add a generous 1/2 teaspoon of smoked paprika and gently mix everything together, then add 1/2 cup of tomato puree and season again with sea salt and mix together until well combined
About 2 minutes after adding the tomato puree add 2 1/2 cups of water into the paella pan along with a 1/4 teaspoon of saffron threads and season again with sea salt, give everything a gently mix, once the water comes to a boil add 1 cup of bomba rice and gently move the rice so it´s evenly distributed, then add the jumbo shrimp on top, after this no more touching the paella pan, 10 minutes after adding the rice lower the fire to a LOW heat and simmer for about 3 minutes, then hit it back to a medium-high heat for 2 minutes to achieve the socarrat, remove the pan from the heat and cover the paella pan with a dish towel, let it rest for at least 5 minutes
Uncover the paella and garnish with lemon slices and fresh parsley
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