Wine Pairing: Sauvignon Blanc
Paella De Mariscos (Spanish Seafood Paella)
Prep Time: 10 mins Cook Time: 30 mins
- ⅓ cup olive oil
- 1 large onion, finely diced
- 2 garlic cloves, chopped
- 2 medium tomatoes, peeled and diced
- 1.5 teaspoons sweet paprika
- 1 pinch saffron threads
- 2 cups rice (see notes)
- 1 cup white wine
- 3 cups of seafood stock
- 1 seafood medley bag
- In a large saucepan over high heat, bring the white wine and seafood stock to a simmer.
- Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and sauté until translucent, stirring often.
- Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika, saffron, and a pinch of salt. Continue to stir and sauté until the tomatoes are reduced and the oil is sizzling.
- Gently add the seafood medley mix to the pan and stir to coat in the tomato mixture. Sauté for about a minute, to give some color to the squid.
- Next, add the rice and stir to combine. After a minute of sautéing, spread the rice evenly across the pan (don’t worry if it looks like a thin layer, it will puff up).
- Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
- When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don’t hear anything, you can raise the heat to medium for a short burst!
- When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.
- The ideal rice for paella is “Bomba” rice, but if you can’t find it, any short-grain rice will do.
- A paella pan is a special frying pan for making paella. If you don’t have one (very likely if you don’t live in Spain), use your largest, flattest skillet.