Seafood Paella

Seafood Paella
Staff Writer
Paella de Marisco
Barraca

Paella de Marisco

In order to prepare an authentic paella, there are seven essential ingredients: the paella pan, bomba rice (always), saffron, sofrito, extra-virgin olive oil, passion, and love.

Sofrito is an important part of the paella.  It is a concentrate of vegetables that will bring flavor to the rice.

You can add 4 quartered small artichoke hearts, or roasted red peppers, cut into strips, with the rice.   Some people use the pulp of 1 or 2 dried and soaked ñora peppers, instead of pimentón.

4
Servings
2577
Calories Per Serving
Deliver Ingredients

Ingredients

For the sofrito

  • 5 Tablespoons olive oil
  • 1 large onion, chopped finely
  • 2 cloves garlic, crushed to a paste or chopped finely
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tomatoes, peeled and chopped
  • Salt, to taste
  • 1 Teaspoon pimentón dulce or sweet paprika
  • Good pinch of saffron threads

For the paella

  • 8 Cups fish or lobster stock
  • 3 Tablespoons olive oil
  • 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
  • 1 small cuttlefish, sliced into small pieces
  • 4 Cups medium-grain bomba rice
  • 12 mussels, scrubbed and de-bearded
  • 12 jumbo shrimp in their shells
  • 12 clams, scrubbed and de-bearded
  • 1/4 Pound swordfish
  • 1 Ounce English peas
  • 1 Ounce fava beans
  • 1 lemon, for garnish

Directions

For the sofrito

Heat the oil in a pan over medium heat. Fry the onion until soft, stirring often. Stir in the garlic and the peppers, and before they begin to color, add the tomatoes. Season with salt, to taste, the pimentón, and saffron, stir well, and cook until the mix is reduced to a jammy sauce and the oil is sizzling.

For the paella

Preheat the oven to 400 degrees.

Bring the fish or lobster stock to a simmer in a pot. Maintain the simmer.

Heat the olive oil over medium heat. When hot, add the squid and cuttlefish. When they start to color, add the rice and cook for 1 minute to toast the rice, then add the sofrito and cook for 1 more minute.

Add the hot stock and then the rest of the ingredients except for the lemon. Immediately stir the rice so that it does not become loose but after that, do not touch the rice again. (You do not want to release the starch from the rice; after all we are not making risotto.) Cook the paella on the stove top for 25 minutes.

Transfer to the oven and cook for 10 minutes. The end result is a caramelized and almost crunchy consistency on the bottom that is the most sought after part of the paella called soccorat.

Nutritional Facts

Total Fat
128g
100%
Sugar
136g
100%
Saturated Fat
86g
100%
Cholesterol
26mg
9%
Carbohydrate, by difference
328g
100%
Protein
29g
63%
Vitamin A, RAE
13µg
2%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
29µg
32%
Calcium, Ca
115mg
12%
Choline, total
50mg
12%
Copper, Cu
2mg
0%
Fiber, total dietary
12g
48%
Folate, total
310µg
78%
Iron, Fe
11mg
61%
Magnesium, Mg
155mg
48%
Manganese, Mn
2mg
100%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
552mg
79%
Riboflavin
1mg
91%
Selenium, Se
58µg
100%
Sodium, Na
1447mg
96%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
5µg
33%
Water
181g
7%
Zinc, Zn
2mg
25%

Seafood Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Seafood Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.