Paella (Seafood Rice Dish)
A traditional Spanish seafood rice dish featuring prawns, mussels, calamari, and chorizo, infused with saffron and smoked paprika.
Ingredients
- 16piecePrawns (peeled & deveined, tail on)
- 16pieceHalf Shell Mussels (clean off all beards)
- 2cupsCalamari Steak (cut into strips)
- 2cupsChorizo Sausage (small cubes)
- 2cupsBasmati Rice
- 6strand Saffron
- 2tbspSmoked Paprika
- 1 1/2cupsOnion (finely chopped)
- 1 1/2cupsCarrot (small cubes)
- 1cupBaby Peas
- 4pieceLemon (quartered)
- 1tbspLemon Zest
- 3tbspLemon Juice (freshly squeezed)
- 1tbspCoriander (roughly chopped)
- 1/2cupVegetable Oil
- Salt & Pepper to taste
How to make Paella (Seafood Rice Dish)
Wash and rinse the rice in the pot you will be cooking it in until the water runs clear, then strain. Add clean water, a little salt, and the saffron. Bring to a boil, then turn down to medium heat. Cook the rice until slightly undercooked. Strain, rinse, and set aside.
Heat a pan until smoking hot. Add a little vegetable oil and flash fry the calamari strips until light golden brown. Remove from the pan and set aside.
Heat a large pan and add vegetable oil. Sauté the onions and carrots until golden brown, then add the chorizo. Cook until the paprika from the chorizo turns the oil red.
Add the rice, smoked paprika, lemon juice, salt, and pepper. Mix every now and then. Add the calamari and mussels, mix, and cook on medium heat for 5 minutes. Add the lemon zest.
Add the baby peas, mix, and then lastly add the prawns on top of the rice and cook for about 2 minutes, then mix. A rice crust should start forming at the bottom. If the rice starts to burn, turn the heat down slightly. Taste to check seasoning. Turn off the heat once the prawns are pink but not fully cooked. The residual heat will cook the prawns further.
Plate the paella and garnish with the lemon wedges and roughly chopped coriander.
Tips & Tricks
Ensure the rice is slightly undercooked before adding it to the pan to avoid overcooking.
Flash fry the calamari quickly to prevent it from becoming rubbery.
Allow a rice crust to form at the bottom of the pan for an authentic paella texture.
FAQS
What is the best way to cook paella to achieve the perfect rice texture?
To achieve the perfect rice texture in your paella, start by washing and rinsing the basmati rice until the water runs clear. This removes excess starch. Cook the rice until it's slightly undercooked, then strain and set aside. When you add the rice to the pan with the other ingredients, mix occasionally and allow a crust to form at the bottom for that authentic paella experience.
Can I make a gluten-free version of seafood paella?
Yes, you can easily make a gluten-free version of seafood paella by ensuring that all your ingredients, especially the chorizo, are gluten-free. Substitute any gluten-containing products with gluten-free alternatives, and enjoy this delicious dish without worry!
What can I substitute for saffron in paella if I don't have any?
If you don't have saffron, you can substitute it with turmeric for color and a mild flavor. While it won't replicate the exact taste of saffron, it will still give your paella a beautiful golden hue. You can also use a pinch of smoked paprika to enhance the flavor profile.
How should I store leftover seafood paella?
To store leftover seafood paella, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to prevent the rice from drying out and heat it gently on the stove or in the microwave.
What are some good side dishes or drinks to pair with seafood paella?
Seafood paella pairs wonderfully with a fresh green salad dressed in lemon vinaigrette or crusty bread to soak up the flavors. For drinks, consider serving a chilled white wine like Albariño or a light Spanish beer. A refreshing sangria can also complement the dish beautifully.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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