Authentic Spanish Seafood Paella

FreshAIG Quick Facts

• Species: Blue Mussels (Mytilus edulis), White Gulf Shrimp (Litopenaeus setiferus), and Longfin Squid (Loligo pealeii), Clams (optional)
• Total Time: 1 hour 15 minutes
• Diet Types: Gluten-Free, Dairy-Free

Preparation Method: Pan-seared seafood combined with aromatic saffron rice and gently simmered until tender.

Serves: 6 people

Ingredients

• 1 lb fresh White Gulf Shrimp, peeled and deveined
• 1 lb fresh Blue Mussels or Clams, scrubbed and debearded
• 1/2 lb fresh calamari rings
• 2 cups Spanish Bomba rice
• 4 cups warm seafood broth
• 1 large pinch of saffron threads
• 1/2 cup dry white wine
• 1 large onion, finely chopped
• 1 red bell pepper, sliced into strips
• 3 cloves garlic, minced
• 1 cup crushed tomatoes
• 1/4 cup extra virgin olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Lemon wedges and fresh parsley for garnish

Instructions

1. In a small bowl, steep the saffron threads in the warm seafood broth.
2. Heat olive oil in a large paella pan over medium-high heat. Sear the shrimp and calamari for 1 to 2 minutes until just cooked (pink shrimp, opaque squid). Remove and set aside.
3. In the same pan, sauté the onion, bell pepper, and garlic until softened. Stir in the smoked paprika and crushed tomatoes, cooking until the mixture darkens slightly.
4. Add the Bomba rice to the pan, stirring to coat the grains in the tomato mixture. Pour in the white wine and let it reduce for 2 minutes.
5. Pour the saffron-infused seafood broth into the pan. Distribute the rice evenly. Do not stir the rice from this point forward. Let it simmer uncovered for about 15 minutes.
6. Nestle the mussels (hinge side down) into the rice. Continue to simmer until the rice has absorbed most of the liquid and the mussels have opened (discard any that remain closed).
7. Arrange the cooked shrimp and calamari beautifully over the top of the paella. Remove from heat and cover with a clean kitchen towel for 5 minutes to let the flavors meld and the remaining liquid absorb.
8. Garnish with fresh parsley and lemon wedges before serving straight from the pan.