Spanish Seafood Paella
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This Spanish seafood paella is a recipe that will entice every seafood lover. Served with caramelized saffron rice and a variety of seafood.
What is a Paella?
Paella is a classic Valencian cuisine that comes from the east coast of Spain culture. Paella is cooked, served and directly eaten out of a paellera or paella pan. Ingredients consists of a caramelized crusted yellow saffron flavored rice and usually cooked with vegetables, fish and seafood. It’s custom for the paella pan to be placed in the middle of the table and shared with a group of people.
How to Pronounce Paella
Pronouncing Paella can be a tad bit tricky. Without actually being able to pronounce paella for you I will share how the word Paella sounds. First say slowly by syllable: pie-a-ya. Then say it quickly: paella. Please notice the double ll’s sound like a y. Hope this helps.
Something About Jett’s Kitchen
Going out to eat is something we do a lot of during the week. Just because I have a job outside of my blog and usually get home too late to cook dinner therefore, we go out. I was inspired to recreate this high quality recipe from a seafood restaurant located in Kansas that gets rave reviews. The very first time I ordered the seafood paella it was wonderful but the second time visiting the restaurant the paella was just mediocre. That’s what inspired me to recreate this recipe because of it’s potential to be a fabulous dish. With that said, this recipe has made it to my blog because my husband and I consider it an extremely high restaurant quality recipe and we think you should give it a try!
Jett’s Seafood Paella Recipe
This recipe requires a paellera pan with a lid for cooking the rice and steaming the fresh seafood or a pan very similar. I used this 3-Qt pan with lid. This recipe can serve two to four people.
Ingredients
- 10 ounce bag of Vigo Saffron Yellow Rice
- 1 medium yellow onion diced
- 2 Tablespoons butter
- 2 1/2 cups chicken stock
- Mussels (I used 6 fresh mussels)
- clams (I used 6 fresh littleneck clams)
- shrimp (I used 6 fresh wild caught shrimp)
- scallops (I used 2 fresh large scallops)
- 2 lobster tails (I used two fresh 4 ounce lobster tails cut in half)
- 1 Roma tomato diced – optional
Instructions
Sauté onions
Place butter and diced onions in the paellera pan and cook over medium heat until onions are translucent.
Cook Rice
Add entire bag of Vigo Saffron Yellow Rice to sautéed onions and 2 cups of chicken stock and stir to combine. Turn heat down, add lid and simmer for 17 minutes or until rice is slightly caramelized. To check for caramelization use a fork to remove a small section of rice from the paella pan. If the rice feels like it is sticking to the pan then more than likely it has begun to caramelize or brown (see below photo).
Add Seafood
Carefully remove lid from paella pan and add fresh seafood and tomato, if using, and make sure the lobster is arranged meat side up. If the rice appears dry add 1/2 cup of chicken stock at this time to aid in steaming the fresh seafood. Replace the lid and continue cooking over medium heat for about 7 more minutes or until lobster tails are opaque and the shells are bright red. Use an instant read thermometer inserted into the center of the meat. The temperature should read at least 145 degrees Fahrenheit. Serve and enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR SPANISH SEAFOOD PAELLA AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Spanish Seafood Paella
This Spanish seafood paella is a recipe that will entice every seafood lover. Served with caramelized saffron rice and a variety of seafood.
Ingredients
- 10 ounce bag of Vigo Saffron Yellow Rice
- 1 medium yellow onion diced
- 2 Tablespoons butter
- 2 1/2 cups chicken stock
- mussels (I used 6 fresh mussels)
- clams (I used 6 fresh littleneck clams)
- shrimp (I used 6 fresh wild caught shrimp)
- scallops (I used 2 large fresh scallops)
- lobster tails (I used two 4 ounce lobster tails cut in half)
- 1 Roma tomato diced – optional
Instructions
-
Sauté onions
Place butter and diced onions in the paella pan and cook over medium heat until onions are translucent.
-
Cook Rice
Add entire bag of Vigo Saffron Yellow Rice to sautéed onions and 2 cups of chicken stock and stir to combine. Turn heat down, add lid and simmer for 17 minutes or until rice is slightly caramelized. To check for caramelization use a fork to remove a small section of rice from the paella pan. If the rice feels like it is sticking to the pan then more than likely it has begun to caramelize or brown.
-
Add Seafood
Carefully remove lid from paella pan and add fresh seafood and tomato if using and make sure the lobster is arranged meat side up. If the rice appears dry add 1/2 cup of chicken stock at this time to aid in steaming the fresh seafood. Replace the lid and continue cooking over medium heat for about 7 more minutes or until lobster tails are opaque and the shells are bright red. Use an instant read thermometer inserted into the center of the meat. The temperature should read at least 145 degrees Fahrenheit. Serve and enjoy!
