COOKING AROUND THE WORLD: SPANISH PAELLA
My first experience with Spanish Paella was when I was working as a bartender at a Latin restaurant. I’ve always been a big fan of seafood and the combination of rice, seafood, and vegetables always sounded amazing to me. When I was living in Seville I had a chance to try a traditional Andalusian Seafood Paella.
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Andalusia is the southern region of Spain where the flavors of the Paella are sweet and smoky at the same time. This is a recipe a friend of mine gave me while I was living in Spain, altered to my tasting. I added a couple additional ingredients and subtracted things like a traditional chorizo that should be in there as well (because I don’t eat meat). I’ve made this recipe a few times already and every time I am so impressed with how delicious it turns out.
Seafood paella is great when you have some friends over because the meals usually end up being bigger than originally planned. And like traditional Spanish food paella should be enjoyed in the company of others over some delicious wine as well. Buen Provecho!
- 1 ripe tomato
- 1 yellow onion, chopped
- ½ red onion, chopped
- 4 garlic cloves, chopped
- ½ cup peas
- ¼ cup of chopped parsley
- 2 roasted peppers, chopped
- 1 tsp cayenne pepper
- ½ tsp Spanish smoked paprika
- ½ tsp salt
- ¼ tsp fresh ground pepper
- ½ tsp Spanish saffron threads
- 1 cup Spanish rice
- 2 cups vegetable stock, heated
- ¼ cup fresh lemon juice
- ½ cup white wine
- ½ cup extra virgin olive oil
- 12 black muscles, beards removed and scrubbed
- 12 extra large shrimp, cleaned and unpealed
- 12 little neck clams
- Heat the wine and onion in a saucepan over high heat. Add the mussels, cover for 5 minutes.
- Remove from heat; discard any unopened mussels and drain. Save the liquid to use later in the recipe.
- Heat the oil in a large skillet (a paella pan is preferred, however, if you don’t have one a regular large skillet will work just fine). Add the extra onion and garlic and cook for three minutes.
- Add the chopped tomatoes, roasted peppers, smoky paprika & cayenne pepper. Season with salt & freshly ground pepper.
- Stir in the leftover (wine/mussels) liquid, add the rice and stir again. Blend the saffron with the stock and stir into the rice mixture. Bring to a boil, reduce the heat to low and simmer, uncovered, for 15 minutes without stirring.
- Put the peas, shrimp and clams on top of the rice. Stir them into the rice, cover and cook over low heat for 10 minutes, turning over halfway through, until the rice is cooked. Add the mussels & lemon juice for the last 5 minutes to heat through. If the rice is not cooked, add extra stock and cook for a few more minutes.
- Leave to rest for 5 minutes, then add the parsley.
Did you love this recipe? Did you make some modifications of your own? Tell me what you thought in the comments below.
Xoxo Ania Travels 💜
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