How to Make Seafood Paella Easy

Ingredients

• Fresh shell-on prawns or shrimp, with heads
• Squid, cleaned and sliced into rings
• Cleaned shellfish, such as mussels or clams
• 2 cups rice
• 4 cups shrimp broth, plus water if needed
• Onion, finely chopped
• Garlic, finely chopped
• Bell pepper, chopped, plus optional strips for garnish
• Tomato, diced
• Fresh peas
• Fresh parsley, finely chopped
• Olive oil
• Saffron threads or 1 teaspoon yellow food coloring
• Salt and black pepper
• Lemon or sherry, optional for serving

Prepare the Seafood and Broth

1. Peel the prawns or shrimp, reserving their shells and heads. Use these trimmings to prepare the broth, then strain and reserve it.
2. Clean the squid and slice it into rings.
3. Rinse the shellfish thoroughly in plenty of water to remove any sand or grit.

Cook the Paella

1. Heat olive oil in a paella pan or a very large, deep frying pan. Sauté the onion, garlic, bell pepper and tomato. Season lightly with salt and black pepper.
2. Add the squid and shellfish. Cook for a few minutes; the seafood will begin releasing flavorful liquid into the pan.
3. Add 2 cups of rice and stir so it is evenly combined with the vegetables and seafood.
4. Pour in 4 cups of the reserved shrimp broth. If there is not enough broth, make up the difference with water.
5. Add the saffron or yellow coloring, stir well and boil for about 3 minutes.
6. While liquid remains in the pan, add the peas, peeled prawns and finely chopped parsley. Taste the broth and adjust the salt and pepper.
7. Continue cooking until the liquid is almost absorbed. If desired, arrange bell pepper strips and several shell-on prawns over the rice for presentation.
8. Reduce the heat, cover the pan and cook for about 15 minutes. Taste a grain of rice to check that it is tender.
9. Remove the finished paella from the heat and serve with a light drizzle of olive oil.

Tips for Better Seafood Paella

• Choose fresh seafood that smells clean and looks bright.
• Shell-on, head-on prawns provide the trimmings needed for a deeply flavored cooking broth.
• Saffron supplies the traditional golden color and distinctive flavor. Yellow food coloring can provide color when saffron is unavailable, though it will not reproduce its flavor.
• The selection of seafood can vary according to local availability, but prawns or shrimp are particularly valuable because they flavor both the broth and the finished dish.
• Crab pieces can be added with the squid and shellfish for extra flavor.
• Watch the rice closely throughout cooking so that it absorbs the liquid without burning or becoming overly soft.
• Serve with a squeeze of lemon or a small splash of sherry, if desired.