Luxurious Seafood Paella
Luxurious Seafood Paella
How to Make Authentic Seafood Paella at Home – Better Than a High-End Restaurant! 🥘
Craving a taste of Spain? This recipe will transport you! Inspired by a cooking class, this homemade seafood paella is bursting with fresh flavors and vibrant colors. It’s a perfect dish to impress guests or to simply elevate your weeknight dinner. Get ready to create a restaurant-quality masterpiece right in your own kitchen!
The Stars of the Paella: Fresh Ingredients- Medium-grain rice (like Arborio or Bomba) 1.5 cups (approx. 270g)
- Prepared squid 1 whole (body sliced into rings, tentacles cut into 3cm pieces)
- Fresh shrimp 10 (peeled and deveined)
- Purged clams 2 handfuls (approx. 200g)
- Red bell pepper 1/2 (finely diced)
- Orange bell pepper 1/2 (finely diced)
- Cherry tomatoes 10 (halved or quartered)
- Water or chicken broth 700ml
- Fresh rosemary (optional) for garnish
- Lemon slices (optional) 1-2 slices for garnish
- Salt to taste
- Black pepper to taste
For Sautéing Seafood (Ingredients A)- Sliced garlic 1 handful (about 10-15 cloves)
- Finely chopped onion 2 Tbsp (about 30g)
- Extra virgin olive oil 3 Tbsp
- Mirin or dry white wine 3 Tbsp (to remove fishiness and add flavor)
For Sautéing Rice (Ingredients B)- Sliced garlic 1 handful (about 10-15 cloves)
- Finely chopped onion 2 Tbsp (about 30g)
- Extra virgin olive oil 3 Tbsp
- Mirin or dry white wine 1 Tbsp
Golden Paella Broth (Curry Mixture)- Lukewarm water 700ml
- Curry powder (fine) 3-4 Tbsp (adjust to taste)
- Sliced garlic 1 handful (about 10-15 cloves)
- Finely chopped onion 2 Tbsp (about 30g)
- Extra virgin olive oil 3 Tbsp
- Mirin or dry white wine 3 Tbsp (to remove fishiness and add flavor)
For Sautéing Rice (Ingredients B)- Sliced garlic 1 handful (about 10-15 cloves)
- Finely chopped onion 2 Tbsp (about 30g)
- Extra virgin olive oil 3 Tbsp
- Mirin or dry white wine 1 Tbsp
Golden Paella Broth (Curry Mixture)- Lukewarm water 700ml
- Curry powder (fine) 3-4 Tbsp (adjust to taste)
- Lukewarm water 700ml
- Curry powder (fine) 3-4 Tbsp (adjust to taste)
Cooking Instructions
Step 1
First, let’s prepare the seafood. Thoroughly clean the squid, remove the innards and the quill, then cut into bite-sized pieces. Slice the body into rings about 1cm thick, and cut the tentacles into roughly 3cm lengths. For the shrimp, peel them and remove the dark vein from the back using a toothpick. Soak the clams in cold water with a little salt for at least an hour to purge any grit.
Step 2
Rinse the rice and soak it in cold water for about 30 minutes before cooking. Drain the soaked rice thoroughly in a sieve; this helps ensure the grains cook up fluffy. Finely dice the onion and bell peppers. Halve or quarter the cherry tomatoes for a pleasant texture. Rosemary and lemon slices are purely for garnish, so feel free to omit them if you don’t have them or prefer not to use them.
Step 3
Now, let’s make the flavorful curry broth that gives paella its signature golden hue. In a bowl, whisk together the lukewarm water (700ml) and the curry powder (3-4 Tbsp) until smooth and well combined. Adjust the amount of curry powder to your preferred intensity.
Step 4
Let’s begin the main cooking process. In a wide, shallow pan (like a paella pan or a large skillet), heat 3 Tbsp of olive oil over medium-low heat. Add the sliced garlic and chopped onion, and sauté gently until fragrant and the onion becomes translucent. This slow cooking releases the onion’s natural sweetness.
Step 5
Once the onion is translucent, add the prepared squid, shrimp, and purged clams. Pour in the mirin (or white wine) and stir. Increase the heat to medium and cook for just 1-2 minutes, until the seafood turns opaque and is lightly cooked. Be careful not to overcook, as this can make the seafood tough.
Step 6
When the seafood looks just cooked, remove the pan from the heat. We’ll add this back later to ensure it doesn’t get overcooked.
Step 7
Now for the rice! In a clean skillet, heat another 3 Tbsp of olive oil over medium heat. Add the sliced garlic and chopped onion again and sauté until fragrant and the onion is translucent. Then, add the diced bell peppers and tomatoes and cook for another minute to soften them slightly. Pour in the remaining mirin (or white wine) and stir. Finally, add the drained, soaked rice to the pan.
Step 8
Stir the rice constantly for about 2-3 minutes over medium heat, until the grains become translucent and are well coated with oil. This toasting step helps the rice absorb flavor and maintain its texture.
Step 9
Once the rice grains are translucent, pour in the prepared curry broth mixture. Stir gently with a spatula to distribute the rice evenly. Bring to a simmer, then reduce the heat to medium-low, cover the pan, and let it cook for 10-12 minutes without stirring. You’ll notice the liquid reducing and the rice plumping up. When most of the liquid has been absorbed and the rice is tender yet firm (al dente), season with salt to taste.
Step 10
Finally, arrange the pre-sautéed seafood evenly over the top of the rice. Cover the pan again and let it steam on low heat for another 3-5 minutes. This allows the seafood to heat through and the flavors to meld beautifully with the rice. Finish with a generous grind of fresh black pepper. Your delicious seafood paella is ready!
Step 11
Voila! Your stunning seafood paella is complete. Serving it directly from the pan adds a wonderful rustic charm to your table.
Step 12
The rice grains are perfectly distinct and tender, with a delightful chew, and the combination of savory seafood and aromatic curry is simply irresistible. Each bite is a burst of pure happiness!
Step 13
This paella, made without spicy elements, is a wonderful choice for families, including children who might be sensitive to heat. Everyone can enjoy its delightful flavors.
Step 14
It’s a showstopper for dinner parties, housewarmings, or any occasion where you want to impress. Your guests will be amazed that you created such a magnificent dish at home! Make your next gathering an unforgettable culinary experience.
