Classic Seafood Paella
Print Recipe
Classic Seafood Paella
  1. Set paella pan on stove on medium heat. To make sofrito, add olive oil then add minced onions, minced garlic, whole garlic cloves, saffron, salt and smoked paprika. Stir-fry 5 to 7 minutes.
  2. Add chopped tomatoes and cook 30 to 40 minutes on medium-low heat or until liquid is completely cooked out and mixture is a rich red color.
  3. While the sofrito is cooking, pour seafood stock and wine in a sauce pot and bring to a boil. Cook 4 minutes then remove from heat and set aside.
  4. If you notice the sofrito is starting to burn, adjust heat and add a few tablespoons of water to deglaze pan. Use the spoon to scrape up any burned bits.
  5. Add rice to sofrito and stir-fry 4 to 5 minutes.
  6. Once rice is fragrant and lightly toasted, spread in an even layer in pan and add stock and wine mixture. Bring to a boil then reduce heat to a simmer.
  7. Add mussels and cook 5 minutes. Add calamari and shrimp and cook an additional 5 minutes.
  8. Test rice on top to check for doneness. If rice is still a little hard, add more liquid 1/2 cup at a time.
  9. Once seafood has cooked 10 minutes, turn off heat and cover pan with foil. Let sit on stove another 8 minutes.
  10. Uncover and season to taste with more salt as needed.
Share this Recipe

Add Comment

Your email address will not be published. Required fields are marked *