Seafood Paella that will Transport you to Spain | Quick & EASY Recipe

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

seafood mix

🥗Healthier: grilled fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still offers a seafood flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter and can be made economically.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still being versatile.

Heat a 12-inch paella pan over medium heat.

Add 3 tbsp of extra virgin olive oil to the pan.

Finely chop 1 small onion, roughly chop 5 cloves of garlic, and finely chop 1 red bell pepper.

Add the chopped onion, garlic, and bell pepper to the paella pan and mix to coat in olive oil.

Sauté the vegetables for 3 to 4 minutes until lightly softened.

Add 1 teaspoon of sweet smoked Spanish paprika and mix to coat the vegetables.

Add 1/2 cup of tomato sauce and season with sea salt and black pepper; mix well and simmer for a few minutes until thickened.

Add 3 cups of fish broth and 1/4 teaspoon of saffron threads; turn the heat to high and mix gently.

Once it comes to a boil, add 1 cup of rice and mix to distribute evenly.

Reduce stirring to avoid releasing starch from the rice.

Pat dry 2 cod fillets (7 oz each) and season with sea salt and black pepper; cut into bite-sized pieces.

Pat dry 1/2 lb of raw jumbo shrimp and season with sea salt and black pepper.

After simmering the rice for about 10 minutes, lower the heat to low medium and add the cod and shrimp, spreading evenly.

Simmer for another 8 to 10 minutes until rice and seafood are cooked through and broth is absorbed.

Increase heat to medium high for 1 to 2 minutes to achieve socarrat (caramelized burnt rice).

Remove from heat, cover with foil and a dishcloth, and let sit for 2 to 3 minutes.

Uncover and garnish with lemon wedges and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens