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Seafood Paella Recipe

This authentic paella recipe comes together beautifully with seafood medley nestled in saffron and spanish rice. Add scallops, shrimp, salmon, mussels and clams, or lobster tail to this classic recipe for a delicious one pan seafood rice dish.
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Ingredients Method

Ingredients
  

  • 1 finely chopped onion
  • 1 finely chopped red bell pepper
  • 1 canned diced tomatoes
  • 1 tsp sweet paprika
  • 4 large garlic cloves, minced
  • 2 cups Spanish rice
  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 4 tbsp olive oil
  • 1 cup water
  • 1 tsp saffron threads
  • 4 cups chicken broth
  • 1/2 lbs shrimp
  • 1/2 lbs mussels
  • 1/2 lbs clams
  • 1/2 lbs salmon
  • 3-6 lbs jumbo scallops
  • 1-2 lobster tail

Method
 

  1. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, scrub mussels and clams, and clean all other seafood and set aside.
  2. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-low heat. Add onion and bell pepper; sautè 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in lemon juice, two more garlic cloves and chopped parsley, and broth mixture. Bring to a low boil; cook 10 minutes, stirring frequently.
  3. Add seafood to the pan nestling everything into rice mixture.Arrange shrimp, heads down, in rice mixture. Cook until seafood is cooked and shells open; discard any unopened shells. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, and olive oil.