Paella is a comforting, colorful dish that can contain just about everything. You can make it with meat, seafood, vegetables, or a combo of all of the above. You can even make a vegetarian or vegan version, by adjusting the recipe slightly.
This is a seafood version, which is delicious and will satisfy just about any guest.
This dish originated in Valencia, Spain. It is mainly a rice dish, prepared with whatever you are craving or perhaps whatever you have left over. Not only is this a classic Valencian dish, but it is also considered Spain’s national dish, and Spain is known for its delicious food.
Start by peeling most of the shrimp, but not all, and reserve the shells for making the broth. Keep some of the shrimp whole to decorate the paella with. See photo.
Place the shrimp in a pan with a splash of oil. When the oil is hot sauté the shrimp for a minute, cover with water and cook for another 15 minutes.
Now clean the mussels and clams.
In another pan, add a little water and boil the mussels until they open. Set aside and repeat the preparation for the clams reserving the strained liquid to add to the broth.
Now it’s time to fry the vegetables.
Chop the onion and red pepper finely. Remember to remove the white parts of the inside of the pepper because they are bitter.
Mince the garlic, peel the tomatoes, cut them into small chunks and thinly slice the mushrooms.
Put the paella pan on the fire, add a splash of oil, let the oil heat and then add the garlic and onion and sauté until golden. Do not let the garlic burn or it will turn bitter. It cooks very fast so watch it closely.
Add the red pepper, cook for about 2 minutes and then put in the tomato. Mix well and add the mushrooms.
Cook for about 4 minutes.
Add the rice. Mix well, and cover with hot broth. Start with about two and a half parts of broth for each cup of rice and keep the rest of the hot broth to the side in case you need more liquid.
Now add the salt and saffron.
Turn the heat on high and once it starts to boil, cook over medium heat for about 18 minutes.
5 minutes before this is finished add the clams, mussels, shrimp and strips of roasted pepper on top as a decoration.
Bright Bright Sabroz rice is wonderful because it is round because it is a round the rice absorbs the entire flavor. Furthermore, it is perfect as a left over, making it ideal if not everyone will be eating at the same time.
When done turn off the heat and let stand 5 minutes,
Lori was born in southern California and currently resides in Mexico. She is an actress and model who also writes in the fields of nutrition, wellness, and cuisine. Her passions include working as a volunteer with various groups in the rescue and rehabilitation of orphaned and injured animals.