So happy you all enjoyed it much love. I only have the strands of Saffron. Thanks. Not good….
Cathy , It is prefered to use a paella pan, but you can use an extra large round fry pan if you want, yes 1/2 cup rice per person, so 5 cups in your case to about 12 1/2 to 13 cups broth.
Home / Blog / Traditional Spanish Seafood Paella Recipe. Save my name, email, and website in this browser for the next time I comment. It was better than the paella I have had in Spanish restaurants here in Australia. Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook. I love your excitement in the video. -7 1/2 to 8 cups fish broth We will be making this again. Your best option for the tomato sauce is to just finely shred 1 large fresh tomato, that is very typical here in Spain too, you can skip the bell pepper if you want, the paella will still be rocking good, let me know how things turn out!
My wife and I were supposed to be in Spain for our honeymoon right now. I LOVE PAELLA, The tomato I used was just regular canned tomato sauce, nothing wrong if it is too red, as long as the flavor is there! I’ve been struggling with my paella and this looks like just the thing to finally crack it. I am making a seafood paella for 10 people. Can I make a basic paella, then give each a separate bowl of toppings? At what point could I add the scallops?
This is the best Paella Iˋve ever cooked.
Can you please provide the actual recipe/amount? Some will also add a few pieces of firm-fleshed fish to the mix.
Hello!
Hi, would I be able to cook the paella the day before and reheat? Bill. Hi again, I made this and it was perfect, tasted like the real thing. Can I add chicken on this recipe? Thanks for your help. Do you have the recipe that calls for 3 pax? Read More about paella’s history: Paella 101. Classes are only 19€ per screen (so bring the whole family) and offered in English several days a week. I’m thinking about making this tonight. If I’m not able to cover it as you say in the last step should I cook it for longer in the other parts? -15 oz can tomato sauce Purists argue about its exact origins; debating all up and down the east coast of Spain.
-2/3 cup extra virgin Spanish olive oil Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat. You don’t need much else to serve alongside it, but you could make a green salad if you feel inspired. I created this blog to share with you Spain´s famous dishes as well as other Spanish influenced recipes....Read More, Spain on a Fork https://www.spainonafork.com/, The BEST Unknown Spanish Tapas Dish | Tabernero de Almería Recipe, 5 Easy Lunchbox Recipes | Healthy Lunch Packs for Kids & Adults, The TASTIEST & HEALTHIEST Creamy Potatoes with Caramelized Onions, https://www.spainonafork.com/authentic-spanish-seafood-paella-recipe/, ¨Better than Delivery¨ Baguette Pizzas | Done in Under 30 Minutes, Easy to Make Smoky Seafood Paella with Shrimp & Scallops, -12 raw jumbo shrimp (peeled and deveined), First you want to cut up all your ingredients, mince 3 cloves of garlic, dice 1/2 of an onion, dice 1/2 of a red bell pepper and cut 1 large cleaned tube of squid into small squares, also reserve 12 raw jumbo shrimp that have been peeled and deveined and 8 fresh cleaned mussels, Heat a paella pan or large frying pan with a medium-high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together, Once the broth comes to a boil, add 1 cup of round rice to the pan and then gently distribute the rice throughout the pan with a wooden spoon, do not mix the rice, after 5 minutes of cooking add the shrimp and the mussels, cook for another 5 minutes and then lower the fire to a low-medium heat (do not mix the rice after this point, you can give the pan a quick shake once in a while), After simmering for 10 minutes and there is very little broth left, turn the fire back to a medium-high heat for 1 minute, this technique is to make the socarrat (burnt rice on the bottom of the pan), then turn off the heat, cover the paella pan completely and let it rest between 5-7 minutes, Uncover the paella, garnish with freshly chopped parsley and a couple of lemon wedges, If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link. (Discard any that do not open). 2 paellas at the same time!!!
Glad you enjoyed it thanks for the comment! Unlike risotto, paella doesn’t need stirring while it’s cooking. But it’s true! -sea salt -1 1/2 tsp saffron threads Great, but i cannot print the recipe.
The choice is yours.
If I wanted to add frozen peas when would I add them in? Gently add the simmering white wine and stock to the pan, all in one go. Thank you!! -1/2 cup extra virgin Spanish olive oil Reduce the heat to low, and cook, without stirring, for 10 minutes. Here is the post of my FIlipino style Paella . If you don't hear anything, you can raise the heat to medium for a short burst! Are you ready for a party? -1/2 tbsp saffron threads
-2/3 cup extra virgin Spanish olive oil
Thank you for such a wonderful, authentic paella. I left the peppers in (but didn’t tell the wife), added some Manila clams and shell on black tiger prawns also. Paella is only from a small part of Spain.
Or do I need to get a bigger pan?? David fell in love with Spain as soon as he arrived in Seville. But I used chorizo, chicken, and shrimp and oh man. Saffron is a big part of the paella, but you can replace it with turmeric, different flavor but will give the paella it´s golden color, Hello, Albert. Private classes are also available if you’d like to host a group of friends or family members! Subscribe here to get free Spanish recipes weekly! -15 oz can tomato sauce thanks for the comment much love.
Complimenti!
Hello! Fish, in example salmon, cod or seabass, takes about 4 to 6 minutes to cook in boiling broth, depending on the thickness of the fillet, I would add the fish about 6 to 8 minutes after adding the broth, this should fully cook it through thanks for the comment and much love!
Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. I would sear the scallops first thing and them remove from the pan, cover and set aside, and then add them back towards the end, once you lower the fire to simmer, much love.
I rarely ever comment on a recipe/post, but I have to say I made this paella to rave reviews. As I life in Portugal I visit Spain a lot and this recipe is better than some restaurants there. When hot, add the onion to the pan and saute until translucent, stirring often. See my standalone sofrito recipe here! Wood Cutting Board. When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice.
I would love to make it, but my family is difficult. Looking forward to trying the recipe – my only query is around the saffron.
We also had people who don’t eat shellfish so I followed the same basic recipes but with chicken, pork & chicken stock and it was also excellent. Should I double all the ingredients if I am cooking for 4-5 people?
With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces. Much love Monica! It looks easy enough and so delicious. We will be making this all summer long—thank you.
Use 1/2 tsp saffron threads thanks for the comment! . Just made it for dinner and got great reviews from friends. If you achieve socarrat, you have made a perfect paella. This is amazing.
And you’ll end up with the perfect paella of course!
Watch the video below on how to make an Authentic Spanish Seafood Paella Recipe or check out the recipe card below, which you can print. -1/2 tbsp sweet smoked paprika You’re looking for individual grains of rice, not a creamy conglomerate. If you add chorizo, then it is just a rice dish.
Thanks for sharing this recipe .
Hello I’m excited to make this. Yes a great fish broth is the key to a great seafood paella! Hey Albert, I tried this yesterday and it was absolutely superb.
Hi. I do have a coupe of questions though if I may. -fresh parsley fpr garnish
Muchas Gracias .
So happy to hear that! Total Carbohydrate The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.
If I’m using small lobster tails would I need to do anything extra to them for them to have enough flavor and at what point would I put them in the paella? much love . much love.
How many cups of broth? I made your recipe after watching the video and it turned out perfect! Thank you! The second thing is to make sure your paella has Socarrat, the beautiful slightly burnt rice at the bottom of the pan.
How Come?
In a large saucepan over high heat, bring the white wine and seafood stock to a simmer.
If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time. Whether you call it paella or not, we all agree that Spanish…. Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil.
We are cooking something authentic from a new country each week, this year. thanks for the comment much love. Hello, Your recipe looks fantastic.
Fantastic! Carefully lay the prawns/shrimp in a circle on top of … thanks so much
Can I use the measurement from the 17in stated in the other comments.
Why? While he doesn't go all the way local and use snails, the results are authentic and amazing! You normally use 1/2 cup rice per person, you if you want to make a 3 person paella, add 1 1/2 cups rice and 3 3/4 to 4 cups broth much love. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up). What do you think would be a good substitute? I would double up on the rice, broth, seafood and saffron much love.
Thank you so much for this recipe, I’m excited to try it! Saute for about a minute, to give some color to the squid. One has a shellfish allergy and one won’t eat chicken.
Our paella was fabulous!
The only thing is turmeric, but the overall flavor will be different, but still good.
Place shrimp, mussels, and clams over the top of the rice mixture.
Thanks! I also added scallops.
Only made a few changes: added an extra 1/2 cup (for at total of about 3 cups) of fish stock– I found that my rice wasn’t covered by enough liquid early on and feared under-cooking it.
Canˋt wait to cook your other recipes, I´m so happy to hear that Roger! Not a silly question at all, the rice is added uncooked, thanks for the comment much love. Yes, it costs more than any of the other ingredients in this recipe.
Hi! Notify me of follow-up comments by email. Absolutely, just pinch in 1/2 tsp to replace the saffron powder, much love . Commonly though a seafood paella will include a combination of shrimp, clams, mussels and often squid. much love. If you can’t, just buy the best seafood broth available that fits your budget.
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