Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 6 people
Paella is a favorite at home. We love the fresh wild-caught shellfish and flavors of saffron. I have tried vanities of paella recipes and this Spanish Seafood Paella stands out the most. Incredibly easy and quick to throw together and guarantee the best paella you’ll ever make!
INGREDIENTS :
- 1 Spanish onion, diced
- 3 cloves of garlic, grated
- 2 cups Calasparra, risotto, or forbidden white rice (organic)
- 1 pound wild large shrimp (tails on)
- 2 links chicken andouille sausage, sliced
- 2 lobster tails (cut in half lengthwise)
- 1/2 pound black mussels
- 1 teaspoon red pepper flakes + more to taste
- 1/2 pound Manilla clams
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1 pinch of saffron threads
- 5 tablespoons extra virgin olive oil + more as needed
- 3 cups shrimp stock or vegetable stock
- 1/4 cup flat-leaf parsley (roughly chopped)
- 1/2 cup steamed green peas (optional)
- 1 lemon, cut into wedges
- 1/2 cup green olives (optional)
- 3/4 cup dry white wine
- 1 teaspoon sea salt + more to taste
DIRECTIONS :
Step 1: Cut the lobster tails lengthwise with kitchen shears. Rinse the lobster tails and pat them dry. Into a bowl, place the lobster and shrimp.
Step 2: Drizzle the lobster tails, and shrimp with olive oil and generously season with sea salt, black pepper, garlic powder, coriander, red pepper flakes, and smoked paprika. Set the bowl aside at room temperature.
Step 3: In the meantime, warm the shrimp up or vegetable stock. To taste, season with sea salt. Then, add the saffron threads. Put the lid on and let it steep.
Step 4: Heat 3 tbsp olive oil in a large deep skillet. Once the oil is hot, add the diced onion to the skillet and sprinkle with a pinch of sea salt. Saute the onion until translucent. Add the garlic and saute until aromatic.
Step 5: Add the rice to the skillet and stir well until nicely coated with the olive oil.
Step 6: Pour in half of the white wine and allow it to simmer until most of the liquid has evaporated. Next, stir in the saffron stock. Bring everything to a boil. Put the lid on and adjust the heat to low. Continue to cook for 20 minutes more. Turn the heat off and let the rice sit for about 5 minutes, covered.
Step 7: Heat a lug of olive oil in another skillet. Add the andouille sausage and sear until golden. Then, add the lobster tails and toss well. Stir in the shrimps after about a minute. Cook further until the shrimps curl up and the lobster tail shells are red. This takes another 3 minutes. Pour everything over the paella rice.
Step 8: Add the clams and mussels in the same pan where you cooked the lobster and shrimp. Pour in the rest of the white wine and put the lid on. Cook for a couple of minutes until the clams and mussels open and release the seawater. On top of the paella, transfer the mussels and clams along with the sausage, shrimp, and lobster.
Step 9: Set the juices in the pan aside to spoon over the paella.
Step 10: Serve the paella with green beans on top and garnished with some parsley and wedges of lemon. Enjoy!
Nutrition Facts:
Calories: 510 kcal | Carbohydrates: 60g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 845mg | Potassium: 482mg | Fiber: 4g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 5mg
