Spanish Seafood Paella

We love making paella for a party because it is pretty easy, serves as a great main or side dish, and very flexible- fresh seafood and summer veggies on the beach in August, vegetarian with mushrooms, peas and olives in the spring, or chorizo for the meat lovers. Plus, it always impresses our friends and family.

This recipe for seafood paella starts with a sofrito, which takes many forms but the base is normally a mix of onion, tomatoes, and garlic. A crispy bottom on the paella is called “socarrat.” Your guests will be fighting over this delicious part of the paella, and so impressed with the delicate balance of Lemonfair’s Saffron, grown in the U.S., fresh seafood, and peak season produce. Don’t let summer pass you by without making paella! 

Serves 4-6. For a party pan, triple the recipe. 

Ingredients:

Olive oil
1 pound seafood (shrimp, mussels, and calamari work best)
1 onion, chopped
2 tomatoes, chopped, plus optionally one more sliced for serving
1 bell pepper, chopped
2 garlic cloves, minced
2 teaspoons Lemonfair’s Spanish Roja Garlic Powder (optional)
2 cups bombas rice (or Arborio if needed)
3.5 cups chicken stock, warmed (option to use vegetable, or a combination with wine)
1 pinch Lemonfair Saffron threads, ground with mortar & pestle
1/2 pound produce, like tomatoes, corn, mushrooms
Lemons and herbs, such a parsley, for serving.

Directions:

We recommend par-cooking the seafood, for ease and to ensure safety. When your stock is warm, add ground saffron and stir. Allow to sit in warm broth for at least 5 minutes before using.

For 4-6 servings, put 3 tablespoons olive oil in pa Ella pan (if you don’t have a paella pan you can use a 12-inch skillet) over medium heat. Add onion, tomatoes, and pepper. Cook and stir until soft. Then, add garlic cloves and cook for a few minutes but be sure it doesn’t brown.

Add rice to paella pan. Cook, stirring until coated with olive oil. Add warm stock with saffron and stir until just combined. Cook over medium-high without disturbing (If you don’t have our setup and your paella pan is bigger than your burner, move it around a bit).

After about 10 minutes, season generously with salt and pepper, and stir very gently in just one motion. When you see the paella begin to dry, taste the rice. If it is tough, add more liquid, starting with just 1/2 cup. If the bottom of the paella is already beginning to smell burnt, lower hot heat slightly.

At this point you can add the seafood to finish cooking. Place on top evenly throughout, and let sit.

You will know the paella is done when the rice is tender and slightly moist. There should be some rice sticking to the bottom, creating socarrat- the best part of a paella! Top to your preference. We love sliced tomato, lemon wedges, parsley, more salt & pepper, and, in August, sweet corn.