Abundant Seafood Paella
Homemade Seafood Paella Recipe: So Easy and Delicious!
Today, I’m bringing you a recipe for making paella at home! I learned this method directly from a Spanish friend and added my own special touch to make it incredibly delicious. While chicken paella is also wonderful, I personally find seafood to be truly outstanding. I remember eating paella when I visited Barcelona years ago, and honestly, I think this recipe tastes even better! I highly recommend it to you all. The #paellapowder shown in the video was a gift from my friend in Spain. If you have saffron on hand, you can certainly use that instead. If not, omitting it won’t drastically change the flavor. If you prefer a less moist paella, feel free to adjust the amount of broth slightly. So, I hope you have a delicious day today as well. Don’t forget to like, subscribe, and turn on notifications! I’ll see you in the next video!
Ingredients- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 tomatoes, peeled and finely chopped
- 3 cloves garlic, minced
- Assorted frozen seafood (shrimp, squid, mussels, etc.) as needed
- A little fresh parsley, chopped (for garnish)
- 2 tsp paprika powder
- 2 tsp paella seasoning mix (or saffron threads)
- Olive oil
- 300g short-grain rice (like Arborio or Bomba)
- 100ml white wine
- 600ml water
- 2 Tbsp chicken stock concentrate (or broth)
Cooking Instructions
Step 1
Finely chop all the vegetables: the onion, red bell pepper, tomatoes (peeled), and garlic. Mincing them finely helps their flavors meld beautifully into the rice for a richer taste.
Step 2
Heat a generous amount of olive oil in a wide, shallow pan (a paella pan is ideal if you have one) over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Then, add the assorted frozen seafood and cook for 3-4 minutes until it changes color. This step helps to evaporate some moisture and intensify the seafood flavor. Pour in the white wine and let it simmer for about 1 minute until the alcohol smell dissipates, which also helps to remove any fishy odors and adds depth.
Step 3
Remove the sautéed seafood from the pan and set it aside on a plate. Add a little more olive oil to the same pan if needed. Add all the finely chopped vegetables (onion, bell pepper, tomato) and sauté over medium-low heat until softened and translucent. Stir in the paprika powder and cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the paprika.
Step 4
Add the rinsed rice (300g) to the pan with the vegetables and stir well for 1-2 minutes, coating the rice grains in the oil and vegetable mixture. This helps the rice cook evenly and prevents it from becoming mushy. Pour in the broth mixture (600ml water + 2 Tbsp chicken stock concentrate) and the paella seasoning mix (or saffron). Stir everything together. Bring to a boil over high heat, then reduce the heat to low, cover the pan tightly, and let it cook for 15 minutes. Crucially, do not lift the lid during this time.
Step 5
After 15 minutes, remove the lid. Arrange the reserved seafood evenly over the top of the rice. Replace the lid and continue to cook for another 5 minutes, or until the rice is cooked to your liking and the seafood is heated through. Check the rice for doneness; you can cook it uncovered for an additional 2-3 minutes if you prefer a drier, more toasted bottom layer (socarrat). Garnish with fresh chopped parsley. Your delicious seafood paella is now ready to be enjoyed hot!
