Spanish Seafood Paella is a vibrant rice dish packed with juicy shrimp, a variety of shellfish, rich smoked sausage, and tender vegetables. It's an authentic fiesta of flavors in every bite!
Heat 2 tablespoons olive oil in a paella pan OR in a large 14-inch ovenproof frying pan set over medium-high heat.
Season the shrimp with half the paprika, 1/2 teaspoon salt, and fresh ground black pepper. Add the 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 them covered.
Add remaining olive oil to the pan and stir in diced onions; cook for 1 minute. Stir in the sausage slices and cook for 2 minutes or until the sausage starts to brown.
Stir in the peppers; cook for about 5 minutes, or until soft and caramelized, stirring often. Stir in the garlic and saffron and cook for 20 seconds.
Add rice to the pan, season with remaining salt, a crack of black pepper, and continue to cook for 3 minutes, stirring frequently.
Pour in the wine and scrape up the browned bits from the bottom of the pan; cook for about 1 minute. Stir in the seafood stock; bring to a boil and reduce heat to a simmer. Cook for 5 minutes.
Stir, and then add in the clams, open edges facing up. Reduce heat to low and cook for 5 minutes
Stir in the peas and mussels, open edges facing up. Return shrimp to the pan and continue to cook for 10 minutes, undisturbed.
Transfer 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.
Remove from oven and cover the pan with a lid or foil. Let stand for 10 minutes.
Remove foil, garnish with parsley, and serve.
Notes
Paella Pan: You can use a paella pan or a braiser or opt for a versatile 14-inch or larger ovenproof skillet, such as a cast iron skillet.
Seafood Selection: The recipe is flexible with seafood choices - consider shrimp, various shellfish, lobster, scallops, fish, calamari, or even oysters.
Non-Seafood Options: If you prefer not to use seafood, alternatives like chicken, turkey, or pork are great, paired with chicken broth.
Vegetable Options: Staples like bell peppers, onions, garlic, and peas are great, but you can also experiment with tomatoes, mushrooms, asparagus, green beans, or artichokes.
Rice Cooking Tips: To prevent your rice from becoming mushy, ensure the correct measurement of rice and water, refrain from covering the pan during cooking, and limit stirring after adding rice and liquid.
Purging Seafood: Most clams, mussels, and oysters you buy at the grocery store have been purged already. You will rarely need to purge your clams if you bought them at a supermarket, but it's always a good idea to double-check.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.