How to Cook an Authentic Seafood Paella: A Traditional Dish Within Everyone’s Reach
Why is Paella a Special Dish?
Paella is one of the most iconic dishes in Spanish cuisine, particularly from the Valencia region. Its seafood version is one of the most popular, thanks to the combination of rice flavors with the freshness of the sea. Although it may seem intimidating, the key lies in the preparation of the broth and the sofrito, which are the foundation of its unmistakable flavor.
Ingredients for Seafood Paella (for 4 people):
To prepare an authentic and flavorful paella, you will need the following ingredients:
Round rice: 320 grams (about 80 grams per person). This type of rice is ideal because it absorbs flavors well and cooks perfectly.
Seafood and fish:
Mussels: 500 grams.
Clams: 500 grams.
Prawns: 8-10 units.
Cuttlefish: 200 grams.
Vegetables for the sofrito:
Onion: 1 unit.
Red bell pepper: 1 unit.
Ripe tomatoes: 2 units.
Garlic: 2 cloves.
Roasted red bell pepper: 1 unit (optional, for decoration).
Spices and seasonings:
Saffron: a few strands (or food coloring if you don’t have saffron).
Salt: to taste.
Olive oil: 4-5 tablespoons.
Water: 1 liter (for the broth).
Step-by-Step Guide to Prepare the Paella:
Preparation of the Prawns and Broth:
Start by peeling the prawns, but not all of them. Reserve the shells, as we will use them to prepare a broth that will give an incredible flavor to our paella. Save some whole prawns to decorate the dish at the end.
Making the Broth:
In a pot, add a splash of olive oil. When hot, sauté the prawn shells for a couple of minutes. Then, cover with water and let it simmer for 15 minutes. This broth will be the base of our rice.
Cleaning and Cooking the Seafood:
Clean the mussels and clams. In another pot, open them with a little water. Reserve the resulting liquid, strained, to add to the broth we already have prepared.
Preparation of the Sofrito:
Finely chop the onion and red bell pepper. It’s important to remove the white part of the pepper to avoid bitterness. Grate the garlic and tomato (previously peeled). Finally, cut the cuttlefish into small pieces.
Cooking the Sofrito:
Place the paella pan on the heat with a splash of oil and add the garlic. Sauté until golden. Then, add the red bell pepper and cook for about 2 minutes. Incorporate the grated tomato and mix well. Finally, add the cuttlefish and cook for 4 minutes so it doesn’t become tough.
Incorporation of the Rice:
Add the rice (a generous handful per person) and mix well so it absorbs the sofrito. Cover with the broth we prepared earlier. The ideal ratio is one part rice to two and a half parts broth. Keep the rest of the broth warm in case you need to add more liquid during cooking.
Final Cooking:
Add salt and a few strands of saffron. Turn the heat to high until it starts to boil, then lower to medium heat. Let it cook for about 18 minutes. Five minutes before the cooking is done, place the clams, mussels, prawns, and strips of roasted bell pepper as decoration.
Resting and Serving:
Once the rice is ready, turn off the heat and let the paella rest for 5 minutes. This will allow the flavors to settle and the rice to finish absorbing all the broth.
Final Tips:
Round rice is ideal for paella because it absorbs flavors well and always cooks perfectly. Additionally, it stays perfect for a longer time, making it an excellent option if not everyone is eating at the same time.
Dare to prepare this delicious seafood paella, and you’ll see that it’s not as complicated as it seems!