Seafood Paella (Paella de Marisco)
This recipe guides you through creating a classic Spanish Seafood Paella, a vibrant and flavorful rice dish. It begins with sautéing aromatics like onion and garlic, then incorporating Spanish Bomba rice. While the provided ingredients are minimal, a complete paella typically features a rich broth and an assortment of fresh seafood, cooked until the rice is perfectly tender with a desired crispy bottom, known as 'socarrat'.
Equipment
- 1 Paella Pan Traditional, wide, shallow pan for even cooking and socarrat formation
- 1 Chef's knife For chopping vegetables and preparing seafood
- 1 Cutting Board For safe and hygienic preparation
- 1 Wooden Spoon or Spatula For initial sautéing and distributing ingredients
- 1 Measuring Cups For precise ingredient amounts, especially rice
Ingredients
Main
- * 2 tablespoon olive oil
- * 1/2 cup finely chopped onion
- * 3 clove garlic minced
- * 1 1/2 cup spanish bomba rice
Instructions
- Heat olive oil in a paella pan over medium-high heat.
- Add finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the Spanish bomba rice to the pan and toast it for 2-3 minutes, stirring occasionally, until the edges become translucent.
- Pour in hot broth (chicken, fish, or vegetable) to cover the rice, ensuring it's simmering gently. (Note: Broth amount depends on rice, usually 2.5-3 cups per 1.5 cups of rice for bomba).
- Distribute the rice evenly in the pan and avoid stirring it from this point forward to encourage the formation of 'socarrat'.
- Arrange your chosen seafood (e.g., shrimp, mussels, calamari) artfully over the rice, gently pressing them into the liquid.
- Reduce heat to medium-low and simmer uncovered for about 15-20 minutes, or until most of the liquid is absorbed and the rice is tender, forming a crispy layer on the bottom.
- If the 'socarrat' hasn't formed, increase heat slightly for the last 1-2 minutes, listening for a crackling sound. Remove from heat.
- Cover the paella with foil or a clean kitchen towel and let it rest for 5-10 minutes before serving, allowing the flavors to meld and the rice to finish absorbing.
Notes
Achieving the perfect paella hinges on a few key techniques. Firstly, the 'socarrat' – the toasted, crispy rice layer at the bottom – is highly prized; avoid stirring the rice once the broth is added to allow it to form. Use a high-quality Spanish bomba or Calasparra rice, as it absorbs liquid without becoming mushy. Ensure your broth is hot when added to maintain cooking temperature. Don't overload the pan, as proper evaporation is crucial. Add delicate seafood towards the end to prevent overcooking. After cooking, cover and rest the paella for 5-10 minutes to allow the flavors to meld and the rice to finish absorbing liquid.