- Preparing the Seafood Clean mussels,
peel shrimp, and slice calamari. Pat everything dry to ensure proper searing later.
- Sautéing the Aromatics
Heat olive oil in a paella pan. Sauté onions and garlic until soft and fragrant, then add grated tomato and cook until thickened.
- Toasting the Rice
Add rice to the pan and stir for 1-2 minutes until each grain is coated in oil and lightly toasted. This step enhances flavor and helps the rice cook evenly.
- Adding Broth and Saffron
Pour in the seafood broth, saffron water, smoked paprika, salt, and pepper. Spread the rice evenly and do not stir again-this is key to forming the socarrat.
- Arranging the Seafood
Place shrimp, mussels, and calamari on top of the rice. Let everything simmer gently until the rice absorbs the liquid and the mussels open.
- Creating the Socarrat Increase heat
for the last 2 minutes to caramelize the bottom layer of rice. You should hear a gentle crackling sound. 7.
- Calories :466 kcal%23%
- Protéine:24.0 g%48%
- Glucides :64.4 g%21%
- Graisse:12.1 g%24%
- Sucre:1.4 g%1%
- Sel:1.3 g%19%
- Énergie:1950 kJ%32%
Seafood Paella is one of Spain’s most iconic dishes, originating from the coastal region of Valencia. It is a vibrant, aromatic rice dish cooked in a wide shallow pan, allowing the rice to form the prized socarrat-a crispy, caramelized layer at the bottom. This version features shrimp, mussels, and calamari, infused with saffron, smoked paprika, tomatoes, and seafood broth. The result is a colorful, deeply flavorful dish that captures the essence of the Mediterranean: briny seafood, fragrant rice, and warm spices. Paella is more than a meal-it’s a communal experience, traditionally shared straight from the pan.
