Seafood Paella

Paella ready to serve.

Paella, Spanish of origin and very traditional so not to insult their national dish i will call my version seafood paella. The worlds most expensive spice "saffron" is used in this dish and I truly have to recommend using it. It gives that color and that flavor only saffron can - it's not about being perfect - but if you want the WAW factor it's a must and nothing can really substitude saffron (some say tumeric but it's way off) and half gram of saffron goes a long way.

Paella is the perfect entertainment food served on your biggest skillet or dedicated paella pan.

For rice i normally choose half basmati and half sticky rice, for me that gives a smooth creamy consistance.

  • 4 tablespoons olive oil
  • 2 onion, finely diced
  • 1 tomato, finely diced
  • 1/2 carrot finely diced
  • 10 green beans finely chopped
  • 2 cup rice
  • salt to taste
  • 1/2 tablespoon smoked paprika
  • 15 large shrimp
  • 15 mussels
  • 15 clams
  • 1 - 1.5 cup white wine dry
  • 4 cups seafood stock (you can use chicken stock)
  • 2 pinch saffron threads
  • 1 tin green peas
  • 10 baby squid, cut into rings and tentacles
  • 2 tablespoon chopped fresh parsley

Now find your biggest frying pan and a smaller version to cook the seafood seperately.
Heat olive oil in the large pan and cook the diced vegetables with salt and smoked paprika for about 3 minuttes.
Add the rice and stir so that each grain will be coated in oil.
Pour in the white wine and let it boil up then pour in the stock.
Add saffron and bring it to a simmer.
Let it simmer 20 to 25 min.
Meanwhile in the other frying pan cook the clams, green shells and shrimp by frying them in very hot oil and adding a little white wine. Clams and shells are ready when open and shrimp when pink (do not over cook).
When the rice is almost done add the fried seafood, the baby squid and the green peas.
Let it cook together 3 to 4 min. 
Sprinkle with parsley and serve immideately.
=Bon Appetite=