Paella de mariscos (Imprimir)
Deliciosa paella costera con mariscos frescos, limón brillante y hierbas aromáticas para un centro de mesa impresionante y sabroso.
# Ingredientes:
→ Seafood
01 -
200 g mussels, scrubbed and debearded
02 -
200 g clams, cleaned
03 -
200 g raw shrimp, peeled and deveined
04 -
150 g squid, cleaned and sliced into rings
05 -
2 tablespoons olive oil
→ Vegetables & Aromatics
06 -
1 medium onion, finely chopped
07 -
3 garlic cloves, minced
08 -
1 red bell pepper, sliced
09 -
1 large tomato, grated or finely chopped
10 -
1 lemon, zested and quartered
→ Rice & Seasoning
11 -
1 ½ cups Bomba or Arborio rice
12 -
½ teaspoon saffron threads, soaked in 2 tbsp warm water
13 -
½ teaspoon smoked paprika
14 -
Salt and freshly ground black pepper, to taste
15 -
4 cups fish or seafood broth, warm
→ Herbs & Garnish
16 -
2 tablespoons fresh parsley, chopped
17 -
1 tablespoon fresh thyme leaves
18 -
1 tablespoon fresh dill, chopped (optional)
# Instrucciones:
01 -
Heat 1 tablespoon olive oil in a wide paella pan over medium-high heat. Add mussels and clams, cover, and cook for 3–4 minutes until they open. Discard any that do not open. Remove and set aside.
02 -
In the same pan, add another tablespoon of oil. Sauté onion and garlic for 2–3 minutes until softened.
03 -
Add red bell pepper and cook for another 2 minutes, then stir in tomato and cook until most of the liquid evaporates, about 5 minutes.
04 -
Add the rice, saffron (with soaking water), smoked paprika, and lemon zest. Stir to coat the rice evenly.
05 -
Pour in the warm seafood broth, season with salt and pepper, and gently stir once. Simmer uncovered over medium heat without stirring for 15 minutes.
06 -
Nestle in the shrimp and squid, cooking for 5 minutes. Add the pre-cooked mussels and clams on top.
07 -
Continue cooking for another 5–8 minutes until the rice is tender and the liquid is absorbed.
08 -
Remove from heat, cover with foil, and let rest for 5 minutes. Sprinkle with fresh herbs and serve with lemon wedges.
# Notas:
01 -
For extra flavor, add a splash of dry white wine when cooking the onion.
02 -
Use a mix of fresh and frozen seafood if needed—just adjust cooking times accordingly.
03 -
Avoid stirring after adding the broth to allow the prized socarrat (crispy bottom crust) to form.