This Mixed Seafood Paella is a celebration of Mediterranean flavors, bringing the coast to your dinner table. The dish features a colorful medley of firm white fish, tender squid, plump shrimp, and mussels, all cooked in a rich broth infused with saffron and dry white wine. The short-grain rice absorbs these savory liquids, creating a distinct socarrat crust at the bottom of the pan. Fresh peas and tomatoes add brightness, while the accompanying garlic aioli provides a creamy, pungent contrast to the briny seafood. Perfect for a festive weekend dinner or a special gathering, this recipe captures the essence of traditional Spanish cooking with bold aromas and satisfying textures.
Mixed Seafood Paella With Garlic Aioli
Description
This Mixed Seafood Paella is a celebration of Mediterranean flavors, bringing the coast to your dinner table. The dish features a colorful medley of firm white fish, tender squid, plump shrimp, and mussels, all cooked in a rich broth infused with saffron and dry white wine. The short-grain rice absorbs these savory liquids, creating a distinct socarrat crust at the bottom of the pan. Fresh peas and tomatoes add brightness, while the accompanying garlic aioli provides a creamy, pungent contrast to the briny seafood. Perfect for a festive weekend dinner or a special gathering, this recipe captures the essence of traditional Spanish cooking with bold aromas and satisfying textures.Ingredients
Directions
-
Place the shrimp, fish, and squid in a colander, sprinkle with coarse salt, and let sit while preparing the remaining ingredients.
-
Combine the fish stock, saffron, and white wine in a saucepan and bring to a boil. Keep warm.
-
Heat the olive oil in a wide paella pan or large skillet set over two burners or medium-high heat.
-
Add the shrimp, fish, and squid to the pan and cook for 2 minutes, stirring frequently.
-
Remove the shrimp and fish from the pan, leaving the squid behind. Set aside the cooked shrimp and fish.
-
Add the chopped green bell peppers to the pan with the squid and sauté for 2 to 3 minutes.
-
Add the minced garlic and sauté for another minute until fragrant.
-
Stir in the paprika and chopped tomatoes, and sauté for 1 minute to release the aromas.
-
Add the rice to the pan and toss to coat it evenly with the tomato and vegetable mixture. Stir in the parsley and bay leaves.
-
Preheat an oven to 350 degrees F (175 degrees C).
-
Pour the hot broth mixture into the pan and add the frozen peas.
-
Boil on the stovetop for 5 to 10 minutes, or until some of the liquid reduces and the rice begins to absorb the flavors.
-
Adjust seasonings with salt and pepper if needed.
-
Stir in the reserved shrimp and fish pieces.
-
Arrange the mussels over the paella, ensuring the edges that will open are facing up.
-
Transfer the paella pan to the preheated oven and cook uncovered for 10 to 12 minutes, or until the rice is almost cooked and most of the liquid is absorbed.
-
Remove the paella from the oven, cover loosely with foil, and let it rest for 10 minutes before serving.
-
Serve hot with Garlic Aioli on the side.
Nutrition Facts
- Amount Per Serving
- Calories 48.2kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 86.3mg29%
- Sodium 177.6mg8%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
