Seafood Paella that will Transport you to Spain | Quick & EASY Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a 12-inch (30 cm) paella pan over medium heat and add the olive oil.
2. Finely chop the onion and red bell pepper, and roughly chop the garlic.
3. Add the vegetables to the pan and stir constantly. When lightly sautéed after 3 to 4 minutes, add the paprika, stir quickly, then add the grated tomatoes and season with sea salt and black pepper. Simmer.
4. After 3 to 4 minutes, when the tomato has slightly thickened, add the fish broth and saffron and raise the heat to high. Stir gently, and when it boils, add the rice and mix once so it is evenly spread. Simmer without stirring.
5. Meanwhile, pat the cod and shrimp dry on paper towels, season them with sea salt and black pepper, and cut the cod into bite-size pieces.
6. After the rice has simmered for 10 minutes and most of the broth is absorbed but liquid remains, lower to low-medium heat. Arrange the cod and shrimp in a single layer, evenly spaced, and simmer 8 to 10 minutes until the broth is absorbed and the seafood is cooked through.
7. Raise to medium-high heat for 1 to 2 minutes to form the socarrat (caramelized rice at the base).
8. Remove from the heat, cover with foil and a dish towel, and rest for 2 to 3 minutes before uncovering and garnishing with lemon wedges and parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionTomatoLemonRiceBell pepperShrimpCod