Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For 4 people
*saffron
1/ Preparation: Separate the frozen seafood mix and shell-on shrimp into two different bowls. Add enough water to cover them and 1 teaspoon of salt to each bowl. Let them defrost at room temperature for 30–40 minutes. Once defrosted, drain well using a colander.
2/ Preparing the green peas: Bring plenty of water to a boil in a pot, adding 1 teaspoon of salt. Boil the frozen green peas for 2 minutes, then drain them in a colander and let them cool.
3/ Preparing the shrimp: Using the same pot of boiling water, cook the shell-on shrimp for 1–2 minutes. Leave the shells intact, cool the shrimp, and set them aside for garnish.
4/ Cooking the seafood mix: Heat a suitable amount of olive oil in a frying pan. Add the seafood mix and sauté. Sprinkle with a pinch of salt and pepper, then add the white wine and cook off the alcohol. Once cooked through, drain the seafood in a colander, reserving the cooking juices in a bowl.
5/ Preparing the vegetables: Chop the onion and bell pepper into 1 cm cubes. Mince the garlic and cut the tomato into small pieces.
6/ Cooking the vegetables and rice: Heat olive oil in a frying pan. Sauté the onion, garlic, and bell pepper until the onion becomes translucent. Add the rice and stir constantly until it becomes slightly translucent.
7/ Adding spices and tomato: Add the saffron, turmeric, 1 teaspoon of salt, tomato paste, and diced tomato. Mix everything well.
8/ Adding the seafood: Add the cooked seafood mix to the frying pan and combine thoroughly with the rice and vegetables.
9/ Adding the liquid: Measure the reserved seafood juices using a measuring cup and add enough water to make 400 ml in total. Pour this into the frying pan, then add 2 teaspoons of bouillon.
10/ Simmering: Bring to a boil, then reduce the heat to low. Cover and simmer for 20–30 minutes until the liquid is almost absorbed and the rice is tender.
11/ Finishing touches: Arrange the garnish shrimp and cooled green peas on top of the paella. Let it steam for an additional 10 minutes.
12/ Serving: Turn off the heat and serve the paella directly from the frying pan or transfer it to individual plates. Cut the lemon into your preferred size and use it as a garnish.
⭐️Make It Your Own! Seafood Paella Tips⭐️
⭐️Pairing with wine: Seafood paella is often paired with white wine, but our family enjoys it with a younger Rioja red. These are typically lighter and fruitier, making them a great match for the delicate seafood flavors. Feel free to experiment and find your favorite pairing!
⭐️ Seafood toppings: The choice of ingredients is entirely up to you. Try using mussels, salmon, or any other seafood that’s easy to find in your area.
⭐️ Vegetables: Instead of bell peppers and green peas, you can use any vegetables you like or whatever you have left in the fridge.
⭐️ Saffron: Saffron is expensive but works wonders even in small amounts. If you don’t have saffron, turmeric is a great alternative for achieving that beautiful color.
⭐️ Family story: This paella is my eldest daughter’s favorite! It’s a special dish she requests every year for her birthday. 😄
⭐️ A hidden gem: Did you know you can also enjoy delicious paella in Camargue, in the southwest of France near Spain? If you ever have the chance to visit, don’t miss trying it!
Founder of @Umami Sans Frontières
