Paella Del Mar Recipe
Shrimp, Swordfish, Scallops, Mussels, Calamari, Clams, Saffron Rice
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Ingredients
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Seafood
Rice and Spices
Liquids and Vegetables
Method
Preparation
- 1
Soak Saffron
In a small bowl, soak the saffron threads in a few tablespoons of warm water to release their color and flavor. Set aside.
- 2
Prepare Seafood
Prepare all seafood by cleaning and cutting them as necessary. Set aside in a bowl.
Cooking
- 3
Sauté Onion
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 4
Add Garlic and Peppers
Add the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the vegetables are soft.
- 5
Add Tomato
Stir in the chopped tomato and cook for an additional 2 minutes.
- 6
Add Rice and Seasonings
Add the rice, paprika, salt, and black pepper. Stir well to coat the rice with the vegetable mixture, then cook for about 2 minutes.
- 7
Add Stock and Saffron
Pour in the vegetable or seafood stock, followed by the saffron mixture. Bring to a boil, then reduce the heat to low and simmer for 15 minutes without stirring.
- 8
Add Seafood
After 15 minutes, arrange the seafood (shrimp, swordfish, scallops, mussels, calamari, and clams) on top of the rice. Cover the pan with a lid or aluminum foil and cook for an additional 10 minutes until the seafood is cooked through and the rice is tender.
- 9
Finish and Serve
Remove from heat and let sit for 5 minutes. Fluff the rice with a fork and serve hot.
