Seafood Paella that will Transport you to Spain | Quick & EASY Recipe

This Spanish Seafood Paella is so good that with each bite, you will be transported to beautiful España. We’re talking authentic flavors, fool-proof easy to make and done in just 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine from the region of Utiel-Requena for an incredible meal.

To make this recipe, I used Spanish round rice. Which is the one that is typically used to make paella. You can use any type of rice you like or whatever you have on hand. Just make sure to check the package instructions. That way, your liquid-to-rice ratios and cooking times are right on the money.

For the seafood, I used cod and jumbo shrimp I bought frozen and thawed out. You can also use the fresh stuff here as well as any other type of seafood you like. For the broth, I used fish broth from Barcelona. But vegetable broth or chicken broth can also be used.

TIPS & TRICKS to Make this Recipe: Once you add the rice to the pan, give it one final mix. Do not mix again. As it will disrupt the way the rice cooks and start releasing its starch.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
GOLDEN SAFFRON
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make this EASY Spanish Seafood Paella

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EASY Spanish Seafood Paella | Paella de Mariscos

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 463 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 small onion
• 5 cloves garlic
• 1 red bell pepper
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 2 tomatoes (finely grated)
• 3 cups fish broth 720 ml
• 1/4 tsp saffron threads
• 1 cup Spanish round rice 190 grams
• 2 cod fillets 7 oz / 200 grams each
• 1/2 lbs raw jumbo shrimp (peeled & deveined) 225 grams
• 1 lemon
• sea salt & black pepper
• parsley for garnish

Instructions

1. Heat a paella pan with a medium heat and add in the olive oil (the pan I used was 12 inches (30 cm) in diameter)

2. In the meantime, finely chop the onion, roughly chop the garlic and finely chop the red bell pepper

3. Add the chopped vegetables into the hot paella pan, mix continuously, after 3 to 4 minutes and vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

4. After 3 to 4 minutes and the grated tomato has slightly thickened, add in the fish broth and saffron, raise to a high heat and give it a gentle mix, once it comes to a boil add in the rice, give it one final mix so everything is evenly distributed, then simmer without mixing

5. In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into bite-size pieces, add the shrimp over paper towels as well and pat dry, season with sea salt & black pepper

6. After simmering the rice for 10 minutes and a lot of the broth has been absorbed but there is still plenty of liquid left, lower to a low-medium heat, add in the pieces of cod and shrimp, all in single layer and evenly spaced out, simmer for another 8 to 10 minutes or until all the broth has been absorbed and the seafood is cooked through, then turn it up to a medium-high heat and go for 1 to 2 minutes, this is to achieve the socarrat (caramelized burnt rice underneath), then remove the pan from the heat and cover with foil paper and a dish cloth

7. After 2 to 3 minutes uncover the pan, garnish with lemon wedges and fresh parsley, enjoy!

Recipe Notes

Get the Golden Saffron and Spanish Paprika I used to make this Recipe

Nutrition Facts

EASY Spanish Seafood Paella | Paella de Mariscos

Amount Per Serving

Calories 463 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 114mg38%

Sodium 964mg42%

Potassium 967mg28%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 5g6%

Protein 34g68%

Vitamin A 1846IU37%

Vitamin C 64mg78%

Calcium 130mg13%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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