Seafood Paella

5 from 1 vote

Prep Time 20

Cook Time 50

Total Time 1 10

Course curry

Keyword Seafood

Servings

Slightly season the shrimp and sliced fish filet in separate containers and add some freshly squeezed lemon juice to get rid of the raw fish smell. Keep the container refrigerated for 2-4 hours.
Sauté the shrimp and fish filet separately on a pan after the olive oil is heated . Shrimp will take 2 minutes per side till it turns red. Fish filet will take 3-4 minutes per side till it turns white.
Remove the fish & shrimp from the pan and add the onion. Once it wilts, add the diced peppers and stir for a minute.
Add tomato purée, and 3 tbsp of smoked paprika powder (preferably imported kind as it will give both the taste and the color) & mix everything properly.
Add the rice, mix all ingredients thoroughly, add fish stock (preferably homemade , ratio of rice to stock is 1:2) , add saffron (grind it between fingers and just sprinkle it) and stir it for 2 minutes.
Add salt as needed. This is the first and last chance to add salt, so please adjust accordingly!
Finally, place all the sauté shrimp and fish on the rice as per your liking. Remember, you can’t stir it anymore after you place the fish.
Rule of cooking Paella is 5 minutes on high heat, 10 minutes on low heat, and lastly 5 minutes on high heat.
Once the water is absorbed and the rice is cooked, kill the heat, cover the pan with aluminum foil, and keep it covered for 10 minutes. After 10 minutes, it’s ready to serve.
Voilá! Have your delicious seafood paella!!

PS: You can use different kinds of seafood as you like, but one thing we have to keep in mind when cooking Paella is that LESS IS MORE.

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