This Spanish Seafood Paella is a traditional rice dish filled with shrimp, shellfish, smoked sausage and colourful veggies. Best of all, this incredible meal is super easy to make at home!
Comforting, healthy and full of flavour, paella might just be the ultimate seafood dish. Originating in Valencia, Spain, it’s a very old peasant dish that can be made in many different ways depending on the meats and veggies that are in season. But, no matter how you make it, paella almost always features fragrant saffron and tender, short-grain rice cooked to perfection with plenty of spices and seasonings.
If you feel a little intimidated by making paella, don’t be! This dish is actually pretty simple to make and comes together all in one pan. But before we begin, let us warn you – you might just be blown away by the absolute deliciousness of this recipe! Let’s dive in – quick before our mouth starts watering again.
- 4 tbsp olive oil
- 300g raw jumbo shrimp
- ½ tbsp smoked paprika
- 2 tsp salt
- fresh ground black pepper
- 1 small yellow onion
- 150g smoked pork sausage
- 1 small green bell pepper
- 1 small red bell pepper
- 6 cloves garlic
- 2 tsp saffron threads
- 390g short grain rice
- 240ml dry white wine
- 1L seafood stock
- 300g pound manila clams
- 160g fresh or frozen green peas
- 450g pound mussels
- 1 ½ tbsp chopped fresh parsley
- 20 min
- 60 min
1. Preheat oven to 190°C.
2. Heat 2 tablespoons olive oil in a pan set over medium-high heat.
3. Season shrimp with half the paprika, 1/2 teaspoon salt and fresh ground black pepper.
4. Add shrimp to the heated oil and cook for about 1 to 2 minutes per side or until no longer pink. Remove shrimp from pan and set aside; keep covered.
5. Add remaining olive oil to the pan and stir in diced onions; cook for 1 minute.
6. Stir in the sausage slices; cook for 2 minutes or until the sausage starts to brown.
7. Stir in the peppers; cook for about 5 minutes or until soft and caramelized, stirring often.
8. Stir in the garlic and saffron and cook for 20 seconds.
9. Add rice to the pan, season with remaining salt and a crack of black pepper and continue to cook for 3 minutes, stirring frequently.
10. Pour in the wine and scrape up the browned bits from the bottom of the pan; cook for about 1 minute.
11. Stir in the seafood stock; bring to a boil and reduce heat to a simmer. Cook for 5 minutes.
12. Stir and then add in the clams, open edges facing up. Reduce heat to low and cook for 5 minutes.
13. Stir in the peas and mussels, open edges facing up.
14. Return shrimp to the pan and continue to cook for 10 minutes, undisturbed.
15. Transfer the pan to the oven and cook for 10 more minutes or until clams and mussels have opened up and most of the liquid is absorbed.
16. Remove from the oven and cover the pan with a lid or foil. Let stand for 10 minutes.
17. Remove foil, garnish with parsley, and serve.
Keep the paella in an airtight container in the freezer for up to 2 months.