Spanish Saffron Rice Bursting with Shrimp and Mussels (Paella)

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Introduction:

Paella is Spain’s iconic dish, renowned for its vibrant colors, rich flavors, and social spirit. This recipe highlights the traditional saffron-infused rice combined with succulent shrimp and fresh mussels, creating a seafood paella that’s both aromatic and visually stunning. Perfect for gatherings or special occasions, this dish captures the essence of Spanish coastal cuisine.

Origin:

Paella originates from Valencia, Spain, where it was traditionally made by farmers and laborers over an open fire using local ingredients like rabbit, chicken, and snails. Over time, seafood versions like this one became popular along Spain’s coastal regions, especially in Catalonia and Valencia, making it a beloved Mediterranean classic.

Ingredients:

For the Paella:

  • 2 cups Bomba or Arborio rice (short-grain rice)
  • 4 cups seafood broth (or fish stock)
  • 1/2 teaspoon saffron threads, steeped in 2 tablespoons warm water
  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 large tomato, grated or finely chopped
  • 1 teaspoon smoked paprika (pimentón)
  • 1/2 cup dry white wine
  • 1 lb raw shrimp, peeled and deveined
  • 1 lb mussels, cleaned and debearded
  • 1 cup frozen peas (optional)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Optional Ingredients:

  • Add squid rings or clams for extra seafood variety
  • Substitute chicken broth for seafood broth if preferred
  • Add green beans or artichoke hearts for extra veggies
  • Use roasted red peppers for a smokier flavor

Instructions:

  1. Prepare saffron: Soak saffron threads in warm water for 10 minutes to release their flavor and color.
  2. Heat olive oil in a wide, shallow paella pan or large skillet over medium heat.
  3. Sauté onion and garlic until softened, about 3-4 minutes.
  4. Add diced red bell pepper and cook for another 2 minutes.
  5. Stir in the grated tomato and smoked paprika; cook until the tomato mixture thickens, about 5 minutes.
  6. Add rice to the pan and stir to coat it with the tomato mixture and oil.
  7. Pour in the white wine and let it reduce slightly for 2 minutes.
  8. Add the seafood broth and saffron water, season with salt and pepper, then bring to a gentle boil.
  9. Reduce heat to medium-low and let the rice cook uncovered for 15 minutes without stirring.
  10. Nestle the shrimp and mussels into the rice, pushing them slightly into the liquid.
  11. Scatter peas (if using) over the top.
  12. Continue cooking for another 10 minutes or until the mussels open and shrimp turn pink.
  13. If needed, add a splash of broth to keep the rice moist.
  14. Remove from heat and cover with a clean kitchen towel. Let rest for 5-10 minutes.
  15. Garnish with fresh parsley and lemon wedges before serving.

Tips for Success:

  • Use a paella pan if possible to achieve the traditional socarrat (crispy rice crust) at the bottom.
  • Avoid stirring the rice once the broth is added to develop even cooking and the socarrat.
  • Ensure mussels are cleaned thoroughly to avoid grit.
  • Do not overcook shrimp; add them later to keep them tender.
  • Saffron is key—use good quality saffron for authentic color and flavor.

Recommendations:

  • Pair with a chilled Spanish white wine like Albariño or Verdejo.
  • Serve with a simple green salad and crusty bread.
  • This dish is great for sharing and perfect for festive gatherings.

Nutrition (per serving, approx. 1/4 of recipe):

  • Calories: 450
  • Fat: 12g
  • Protein: 35g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Net Carbs: 46g

(Nutrition may vary based on seafood types and portion sizes.)

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