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Seafood Paella Recipes For Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

seafood-paella-recipes-for-dinner

History and Origin of Seafood Paella Dish

Originating in the rice-growing areas on Spain's Mediterranean coast, the dish is especially associated with the region of Valencia. Paella takes its name from the paellera, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.

As a dish, it may have ancient roots, but in its modern form it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain.

The dish Paella is said to to be a perfect union between 2 cultures from Spain , the Romans, for the pan and the Arab, that brought rice.

Classic Seafood Paella Recipe

Ingredients:

Seafood
2 1/2 cups: Fish broth
8: Mussels, fresh
12: Shrimp, raw jumbo
1 tube: Squid

Produce
3 cloves: Garlic
2: Lemon, wedges
1/2: Onion
1 handful: Parsley
1/2: Red bell pepper

Condiments
1/2 cup: Tomato sauce

Pasta & grains
1 cup: Rice, round

Baking & spices
1/4 tsp: Saffron threads, powder
1: Sea salt & black pepper
1/2 tsp: Spanish paprika, sweet smoked

Oils & vinegars
1/3 cup: Olive oil, extra virgin

Instructions:

  • To start, chop 3 cloves of garlic, finely dice 1/2 onion, finely chop 1/2 red bell pepper and cut 1 cleaned tube of squid into small squares. Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees.
  • After 4 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together and then add in 2 1/2 cups fish broth. Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat, just go between 1 to 2 minutes, then remove the pan from the heat and cover. After 6 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley. The parsley can also be roughly chopped.
seafood-paella-recipes-for-dinner

Healthy Seafood Paella Recipe

Ingredients:

Seafood
1/2 lb: Bay scallops
1 qt: Fish stock
3/4 lb: Shrimp, large raw

Produce
3: Garlic cloves
1: Green bell pepper
1: Lemon, wedges
1 1/2 cups: Snap peas
1 15-ounce can: Tomatoes
2: Yellow onions, medium

Canned goods
1 qt: Vegetable broth

Pasta & grains
2 1/2 cups: Spanish bomba rice

Baking & spices
2 tsp: Kosher salt
1 tbsp: Paprika, smoked
1 very large pinch: Saffron

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Oils & vinegars
1/3 cup: Olive oil

Beer, wine & spirits
1 cup: White wine

Other
null: The grate from your grill
null: Hickory or oak logs (made for grilling or smoking) or some charcoal
null: 16 to 18 inch-paella pan

Instructions:

  1. The paella can be cooked over any open fire, with a grate placed about 8 to 10 inches over the fire. To make the same grill: buy 10 concrete blocks from hardware store and place them respectivelyin order. Then place the grate from your standard grill over the top of the blocks.
  2. Start the fire for cooking: About 1 hour before you want to start cooking, start the fire. Use a hardwood such as hickory or oak to help the fire burn consistently. While cooking, add small pieces of wood to maintain the fire.
  3. Prepare the ingredients: Small dice the onion and bell pepper, and add them to a bowl. Mince the garlic and add it to the same bowl. Cut off any hard ends from the snap peas and place them in a separate bowl. Measure out the remaining ingredients and place them on a tray. Then take the tray to the fire for cooking. Cook the shrimp: Warm the olive oil in the pan and cook the shrimp for about 1 to 2 minutes per side until barely pink. Remove to a plate and set aside. Cook the sofrito: Add the onion, garlic, and peppers to the pan and cook until tender, stirring occasionally, about 8 to 10 minutes. Add the tomatoes and cook for 10 to 15 minutes until the tomatoes are thickened and almost caramelized.
  4. Add the remaining ingredients: Add the rice and stir it into the tomatoes, cooking for about 2 minutes. Then add the wine, smoked paprika, saffron, and salt, and stir until everything is evenly coated. Pour in the broth and stir so that rice is evenly distributed. Add the scallops and snap peas evenly over the top of the dish. Let it cook: At this point, do not stir the dish at all! Letting the paella cook slowly without moving it allows the desirable crust to form at the bottom of the pan, called socarrat. Try to maintain the fire so that the paella simmers evenly across the pan without boiling (if it is boiling heavily, spread out the coals to reduce temperature). The rice should cook a total of 30 to 40 minutes after the broth has been added. Rotate the pan every few minutes to ensure even cooking. Make sure to maintain the fire so that it does not burn out during the cook time.
  5. Add the snap peas and shrimp: When the top of the rice is beginning to show through the water, press the snap peas lightly into the rice using tongs. Add the shrimp to the dish, also lightly pressing them into the rice. Once the broth is mostly cooked out and the paella is slowly bubbling, rotate it more frequently. Remove it from the fire just before the last of the broth has been absorbed. You may even hear a “crack” of the socarrat forming on the bottom of the dish. Allow to rest 10 minutes to firm up before serving. Serve with lemon slices and chopped parsley.
seafood-paella-recipes-for-dinner

Mixed Seafood Paella Recipe

Ingredients:

Meat
3/4 lb: Chicken thighs, boneless skinless
5 oz: Chorizo sausage, rounds

Seafood
3: 4 lb (340 g) large shrimp (16-20), large
20: Mussels
2: Squid without tentacles

Produce
2: Artichoke bottoms, fresh wedges thin
2: Garlic cloves
1/2 cup: Green peas, frozen
1: Lemon, wedges
1: Onion
1: Red bell pepper

Canned goods
3 tbsp: Tomato paste

Pasta & grains
1 1/2 cups: Paella rice

Baking & spices
1/2 tsp: Paprika, mild smoked
1 pinch: Saffron

Oils & vinegars
3 tbsp: Olive oil

Beer, wine & spirits
1/2 cup: White wine

Other
4 cups: (1 litre) chicken broth

Instructions:

  • To begin, in a large paella pot, combine chicken broth, some tomato paste, paprika and artichokes. Bring to a boil and simmer for 5 minutes. Add the saffron. Season with salt and pepper. Mix well. Keep warm.
  • Meanwhile, in a paella pan or in a large non-stick skillet over high heat, brown the chicken in the oil. Add the onion and garlic. Cook for 1 minute. Add the bell pepper, squid and chorizo. Season with salt and pepper. Cook for 2 minutes while stirring. Add the rice and mix well. Add the white wine and cook for 1 minute. Add the broth with the artichokes and simmer over medium heat for 10 minutes without stirring.
  • Place the shrimp over the rice. Nestle the mussels into the rice with the openings facing up. Cook for 10 to 12 minutes or until the rice is cooked but still firm, the broth is thickened but not completely absorbed, and the shrimp and mussels are cooked. Off the heat, add the peas. Loosely tent the pan with foil and let sit for 3 minutes. Serve with lemon wedges.

Seafood Paella Recipe (Spanish version)

Ingredients:

Meat
1 lb: Short-neck clams
2 links: Spanish chorizo

Seafood
1 lb: Calamari
1 lb: Mussels
1 lb: Shrimp, jumbo
4 cups: Shrimp stock, homemade

Produce
3: Bay leaves, large
9 cloves: Garlic
1 cup: Green peas, frozen
1: Lemon
1/2: Onion, medium
1: Onion, large
1 cup: Parsley, fresh
2: Red bell peppers
1 cup: Tomatoes, canned or fresh

Canned goods
2 cups: Chicken broth, low-sodium

Condiments
1/3 cup: Lemon juice, fresh

Pasta & grains
3 cups: Paella rice
1: Shells from at least

Baking & spices
1 tsp: Paprika, sweet
1 tsp: Saffron threads
1 tsp: Salt

Oils & vinegars
3 tbsp: Olive oil

Beer, wine & spirits
1 cup: White wine, dry

Liquids
5 cups: Water

Instructions:

  • To make homemade shrimp stock: this step isn't necessary. Start by thawing the shrimp (if frozen). Remove shells and tails (or leave tails on - up to you). Transfer the shrimp to a large bowl and set aside in the refrigerator until ready to use. Meanwhile, add the shells to a large pot. Add the roughly chopped onion, smashed garlic, and bay leaves. Fill with at least 4-5 cups of water. Bring to a boil over high heat before reducing to low heat. Cover and simmer for 45-60 minutes. Strain the broth through a fine-mesh strainer into a separate pot or container. Measure out the desired amount.
  • Prepare the herb blend by combining the chopped parsley, fresh lemon juice, olive oil, and garlic in a small bowl. Mix to combine and set aside. Combine your stock. Once your homemade shrimp stock has been strained and measured, transfer the desired amount (5 cups) to a medium stockpot with 2 cups chicken broth and 1 cup white wine (about 8 cups of liquid in total). Bring to a gentle simmer over medium heat. Add the saffron, mix well to combine, and reduce heat to low. Cover and gently simmer until needed.
  • Peel and devein the shrimp leaving the tails on, or removing them. Set aside, you'll need them in a sec. Heat 1 tablespoon of olive oil in a large paella pan over medium-high heat. Add the sliced sausage and cook for 2-3 minutes, stirring as needed. Add the shrimp to the pan (add additional olive oil, if needed). Cook shrimp for 1-2 minutes on each side, or until nearly cooked. Remove from the pan to a clean plate. Set aside.
  • Reduce heat to medium. Add one more tablespoon of olive oil and add the onions and bell pepper. Mix thoroughly to combine. Cook, stirring often, for 10-15 minutes. Add the salt and garlic, cook for an additional minute before adding the diced tomatoes, sweet paprika, and thawed (and drained) calamari. Cook, stirring often, for an additional 3-5 minutes. Add the dry rice to the pan and mix thoroughly with the aromatics. Allow the rice to toast for 1-2 minutes, stirring occasionally. Add the herb mixture, thawed peas, sausage, and slowly add the broth. Mix thoroughly to combine and stir the rice often. Bring to a boil, then reduce heat to medium-low heat. Stir for approximately 5 minutes then stop stirring for the remainder of the cooking time. Cook, uncovered for 15 minutes. Nestle the clams, mussels, and shrimp into the rice mixture. Cook for 5-10 minutes, or until shells open (discard any unopened shells). Rotate the pan every few minutes to ensure even cooking.
  • Remove from heat, drizzle with fresh lemon juice, and cover with a towel. Allow paella to rest for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges for better taste.

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