Spanish Seafood Paella / Paella De Marisco Recipe

Bomba rice

🥗Healthier: quinoa

💰Cheaper: arborio rice

Quinoa is a healthier grain option, while arborio rice is more affordable and still provides a creamy texture.

seafood mix

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is a leaner protein, and canned tuna is a budget-friendly alternative.

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, and using bouillon is a cost-effective way to add flavor.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color and health benefits, while paprika is more economical.

Combine cut tomatoes, celery, onions, garlic, and parsley in a food processor, removing seeds and skin from tomatoes and strings from celery, and pulse into a paste; set aside.

In a pan, heat olive oil and sauté shrimp until pink on both sides; remove from pan and set aside.

In the same pan, sauté onions and garlic until tender.

Add the shrimp and chopped squid to the pan, season with salt and pepper, and sauté until there are brown bits in the pan and seafood is cooked through.

Move the squid and shrimp to the side of the pan and add the prepared tomato sauce; sauté for a minute to combine with seafood.

Add washed rice to the pan and stir-fry until the sauce is absorbed by the rice and the rice stands dry.

Pour seafood stock into the pan, do not stir, cover with foil, and cook for 4-5 minutes over medium heat.

Remove the foil, top the rice with thinly sliced red butter clams, shrimp, and frozen peas, and sprinkle with smoked paprika; cover again and cook over low heat for 25 minutes or until rice is cooked.

Turn the heat to high for 5 minutes to create a crispy bottom layer called 'sukhanat'.

Garnish with parsley and lemon wedges before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens