Seafood Paella is a rice dish infused with different flavors such as garlic, onion, tomato, smoked paprika, saffron and a variety of seafood like mussels, manila clams and shrimps. Paella also known in the Philippines as Arroz a la Valenciana. Seafood Paella is one of the popular dish we Filipinos have embraced while under Spanish rule. There are different ways of preparing paella. My mom made this dish with seafood, chorizo de bilbao, chicken, glutinous rice in coconut milk called Bringhe, the Philippines native paella.
The pan used in making Paella is known as “paellera” with its two protruding handles. I have cooked paella using a shallow pan and still came out delicious. The paellera is not necessary when making Seafood Paella but if you want an authentic looking paella then get it. I have the brand Magefesa which made in Spain.
In Spain, they say a good Paella is when it forms a crust at the bottom of the pan. This crust is burnt rice known as “socarrat” in Spain and “tutong” in the Phlippines. Both my mom and dad love the burnt rice that forms at the base of the rice cooker when cooking plain rice. They add a small amount of water and salt to the burnt rice and they love it. Paella burnt rice is crusty, crispy and definitely delicious. To achieve the crust at the bottom of the pan, 15 minutes before done cooking turn on the heat to medium – high for about 3 to 5 minutes. Be careful not to burn the whole dish. The crust will look caramelized as shown in the image below.
In Spain they use short grain rice like Bomba or Calasparra. If these brands are not available you can use any short grain rice like Calrose or the Italian Superfino Arborio which I used in my recipe. Read the label how much water to use when cooking the rice.
Paella left overs are so delicious after a day. The rice have soaked in all the flavors and it is very tasty.
How to Make Seafood Paella
Watch my video and learn how to make Seafood Paella. Make this Seafood Paella recipe today. Magluto na tayo.
Every Thursday I will try to upload a new recipe. If you like it so you have time to get all the ingredients and make it on the weekend. See you then and thanks for visiting.
Seafood Paella is a rice dish infused with different flavors such as garlic, onion, tomato, smoked paprika, saffron and a variety of seafood like mussels, manila clams and shrimps. Paella also known in the Philippines as Arroz a la Valenciana is a popular dish among Filipinos that originated from Spain.
- 5 pieces medium sized squid cut into ¼ of an inch
- 6 tablespoons olive oil
- 5 garlic cloves finely chopped
- 1 medium sized onion minced
- 2 small sized roma tomato diced
- ½ medium sized red pepper seeded and sliced into long strips
- 1 teaspoon Spanish smoked paprika substitute with regular paprika if smoked paprika is not available
- 10 pieces large raw prawns cut tendrils
- 5 small clams brushed and cleaned
- 5 large mussels brushed and cleaned
- 3 cups water
- 1 cup shrimp broth
- 1 teaspoon saffron strands
- 1 ½ cups Italian superfino arborio rice
- Salt to taste
These measurements are for a 12 inch paella pan. This paella pan will serve 4 people and 2 cups of rice is the most you can use for this size.
Boil water in a pan over medium heat. Add shrimp or prawns, mussels and clams.
Remove shrimps when color turns pink. Set aside.
Remove clams and mussels when shells open up. Set aside.
Transfer liquid from pan to another container. Save it to be used later.
Heat olive oil in pan over medium heat.
Add squid and cook for 2 minutes. Set aside.
Fry shrimps for 2 minutes each side. Set aside.
Add olive oil if needed.
Saute onion and cook for 2 minutes.
Add garlic and cook for 2 minutes.
Add tomatoes and cook until soft.
Saute green beans for 2 to 3 minutes.
Add red bell peppers and cook to 2 minutes. Remove green beans and red bell peppers from pan. Set aside.
Add Spanish smoked paprika. Mix well.
Add arborio rice and mix.
Pour broth from seafood. Make sure you pour 3 ½ to 4 cups broth.
Add saffron and salt. Mix well. This is the last time you will be mixing the rice mixture. Cover the pan.
Once liquid boils lower heat to medium low.
Let it simmer over low heat for 30 to 50 minutes or until rice is cook. If your pan is bigger than the burner rotate pan so rice cooks evenly.
During the last 15 minutes of cooking and liquid is reduced put back all the seafood, green beans and red bell peppers. Decorate the pan however you want it by pushing down the seafood slightly on the rice. Turn the heat to medium-high for 3 to 5 minutes if you want "socarrat" or "tutong" to form but make sure you don't burn it. Cover.
Turn off heat and remove pan from burner. Cover Seafood Paella for 5 to 10 minutes.
Serve hot with slices of lemon.
- I used a 12 inch paella pan a good size for my burner which serves 4 people. I used 1 1/2 cups of Italian Superfino Arborio rice. If you are making more than 2 cups of rice you need a bigger pan.
- If you have no desire to decorate the paella you can skip boiling the seafood. Instead when the broth boils you may add all the seafood stirring it once. Fifteen minutes before done cooking add the green beans and red bell peppers.
- The paella pan is not non-stick so lower the heat once the rice boils.
- After adding the rice, mix it once and don't stir it again if you want "socarrat" or "tutong" to form. Fifteen minutes before the dish is done I turn the heat between medium to high for 3 to 5 minutes to get the crust to form at the bottom of the pan.
- If you can get smoked paprika I prefer to use this. It gives you the authentic Spanish Paella taste.
- Is there any substitute for saffron - not that I know of.
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