I’ve posted this recipe before, a couple of years ago, and today I thought I should share it with you again.
And I’ve got very good reasons for it!
Seafood paella screams of breezy summer nights and al fresco dining on a Spanish terrace overlooking the clear-blue sea. Spectacular sunsets and romantic guitar music in the background. A plate full of this scrumptious paella, next to a refreshing glass of sangria, of course!
Is it just me, or I need some more vacation?!? For some quirky reason, amazing food makes me crave about exotic vacation destinations :)
Daydreaming apart, this seafood paella is a great one-dish, healthy dinner, perfect for a family meal or your next fancy party. To enjoy wherever you happen to be!
If you don’t have an original Spanish “paella” (large, oven-safe frying pan), you can simply use a big, heavy skillet, and cook the rice only on the stove, not in the oven.
The main difference between a paella and a seafood risotto is in the way you cook the rice. In the paella you add all the stock/water all at once at the beginning, and mostly let the rice simmer until ready. With the risotto, the liquid is added some at the time, and the rice needs constant stirring.
Paella can be very creative. Make it fun by choosing a variety of seafood that you like best. Each adding a different flavor and texture. My favorite ingredients are calamari, shrimps and scallops. And let’s not forget mussels. It really adds a special touch to the dish! If I were in Italy (or Spain) I would definitely use scampi. But here in California they are not easy to find. So no scampi in my paella :-(
So here is the recipe for my seafood paella. There are lots of ways to prepare it. This is how I make it and I hope you will enjoy it. Any suggestions or expert advise is always welcome!