Go Back
–+ servings
Gourmet Paella Tips

Gourmet Paella Tips

Master the art of paella with these Gourmet Paella Tips. Impress your guests with a restaurant-worthy dish full of flavor and elegance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups short-grain rice (like Bomba)
  • 4 cups fish or chicken stock
  • 1 pinch saffron threads
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 lb mixed seafood (shrimp, mussels, clams)
  • to taste Salt and pepper
  • to taste Fresh parsley, chopped
  • for garnish Lemon wedges

Equipment

  • Large skillet or paella pan
  • Wooden spoon
  • Sharp knife
  • Cutting board

Method
 

  1. Heat olive oil in a large skillet or paella pan over medium heat.
  2. Add the chopped onion and garlic, stirring until they soften and become fragrant.
  3. Toss in the diced red bell pepper and cook until slightly caramelized.
  4. Add the rice to the pan and stir it around to coat each grain with oil.
  5. Sprinkle in the smoked paprika and crumble the saffron threads into the mix.
  6. Pour in the stock and bring it to a gentle simmer.
  7. Let the rice absorb the liquid slowly; resist the urge to stir too much.
  8. Nestle the shrimp, mussels, and clams into the rice, pushing them beneath the surface.
  9. Cover the pan and let everything cook until the shells open and the seafood turns opaque.
  10. Remove the pan from heat and arrange reserved shrimp and mussels on top.
  11. Sprinkle with freshly chopped parsley and drizzle olive oil for shine.
  12. Serve with lemon wedges on the side.

Nutrition

Calories: 400kcalCarbohydrates: 60gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 100mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 50mgCalcium: 5mgIron: 10mg

Notes

For a vegetarian option, use vegetable stock instead of fish/chicken stock and skip the seafood.
If you don’t have saffron, turmeric is a color substitute, though it won’t match the flavor.
Store leftovers in an airtight container in the fridge for up to three days and reheat gently to avoid drying out. Enjoy within a day or two after thawing if previously frozen.
Tried this recipe?Let us know how it was!