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Seafood paella Paella comes from the countryside around Valencia, where it be…

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Seafood paella 🥘

Paella comes from the countryside around Valencia, where it began as a humble dish for workers ! They simmered what ingredients they could find—tomatoes, beans, rabbit, snails—in a wide pan over the cuttings of orange trees before adding rice to absorb the flavors and make a filling midday meal. From there, paella drifted into villages and then cities and eventually became Spain’s national dish

3 tbsp + 1 tbsp olive oil
1 lb large shell on raw shrimp
1/2 lb mussels, scrubbed
2 Links of Spanish Chorizo , sliced
Salt/freshly ground black pepper to taste
2 teaspoons smoked paprika
1 small onion, diced
3 cloves of garlic, minced
1 large bell pepper, diced
1 small can fire roasted diced tomatoes (14.5oz)
4 cups seafood broth
1/4 cup clam juice
1/4 cup dry white wine
2 cups Bomba or Arborio rice
Pinch saffron threads
1/2 cup frozen green peas (Optional)
1/4 cup chopped parsley
Lemon wedges, for garnish

Heat 3 tbsp oil in a large cast iron skillet or paella pan over med/high heat, add chorizo and sauté until browned,
remove and set aside leaving juices in pan.
Lower heat to medium and add in diced yellow onion, red bell pepper, smoked paprika, pinch of salt & pepper. Sauté until onions and peppers begin to soften. Add in the minced garlic . Add 1/4 dry white wine and allow alcohol to cook off and liquid to reduce by half.

Add in the can of diced tomatoes, seafood broth, and clam juice. Bring to a boil and add the rice and pinch of saffron threads. Stir the rice once so that the liquid is covering, lower the heat to simmer cover, and simmer undisturbed for 15 minutes.
After 15 minutes, there should still be liquid that hasn’t absorbed yet. Add in the chorizo and frozen peas, stir to combine. Then add the seafood on top, with the opening of the clams/mussels facing up for them to easily open. Cover and cook an additional 15-20 minutes, flipping the shrimp halfway through, until the clams/mussels have opened, and shrimp are pink/cooked through. Removed from heat and served with lemon wedges and chopped parsley

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