Beautiful fresh seafood tops up Spain’s most famous rice dish!
Seafood paella is the perfect base for whatever’s allure fresh from the sea. While not considered the most traditional of paellas, it’s one of my favourites – for the delicious, coastal flavour.
Note: some people enjoy cooking their paella over a wood fire, I love that as well as I think it gives the paella the smokey taste that it needs the best flavour.Unfortunately, though I don’t own wood nor do I know where to get it from here in Doha so the oven stove should do for this recipe.
- 4 small fish scallops
- 200g of peeled oysters
- 200g of calamari
- 300g of fillet fish
- 500g of shrimp – half peeled, half cleaned only
- 3 tbsp Extra Virgin Olive Oil
- 1 large yellow onion, chopped
- 2 cups paella rice or short grain rice, soaked in water for 15 minutes and then drained
- 4 garlic cloves, chopped
- 2 large pinches of saffron threads
- 1 tsp Sweet paprika
- 1 tsp of garlic powder
- 1 tsp cayenne pepper
- 1/2 tsp red pepper flakes
- 1 tsp of onion powder
- 1 tsp of dijon mustard
- 1 tsp of dry basil
- 2 large Roma tomatoes, finely chopped
- 1/4 cup chopped fresh parsley
- In two separate pans ( 1 for the rice, 1 for the fish), drizzle some olive oil add the chopped onions and garlic.
- Once the onions start to caramelize in the rice pot add the tomatoes and the water drained paella rice and mix then proceed to add the spices. I like to take the flavours to the next level so I add two cubes of premade/frozen vegetable broth and water. Note for every cup of rice 1 cup of water is needed. You may want to add some fish spices as well to elevate the rice flavours as needed.
- Leave the rice to simmer on low heat.
- In the other pan, the onion and garlic should have been caramelized add your selection of fish (but not the unpeeled shrimps) and stir. Add a squeeze of lemon a tsp of cumin and leave to cook. Don’t add water, as the fish will excrete some water.
- After the fish are half cooked (shrimps are light orange colour) add a pinch of salt and fish spices to taste.
- Add the half cooked fish to the rice and mix thoroughly. You may need to add half a cup of water.
- Add some saffron threads and leave to cook for 20 – 30 minutes on low heat.
- For the unpeeled shrimps, add the fish spices and some olive oil. Bake them for 30 minutes in a 350*F oven.
- Serve the paella rice adding the unpeeled shrimps on top and some parsley.
Until next time, crave the dish…