Classic Seafood Paella

Name: Classic Seafood Paella
Ingredients: onion; onion skins; shrimp; garlic; white wine; salt; butter; olive oil; fish parts; carrot; tomato; bay leaf; parsley stems; whole peppercorns; water; saffron; green beans; red bell pepper; lima beans; bomba rice; clams; mussels; squid; parsley; lemon

#paella#seafood#saffron#rice#Nick's Kitchen

Experience the rich flavors of traditional Spanish seafood paella with this detailed home-cooked recipe. A savory seafood broth and a mix of fresh vegetables, saffron, and bomba rice create the perfect base, topped with an assortment of shellfish and squid for an authentic taste. Finished with fresh parsley and a squeeze of lemon, this dish promises a delightful crispy bottom crust known as socarrat.

Ingredients extracted via AI

oniononion skinsshrimpgarlicwhite winesaltbutterolive oilfish partscarrottomatobay leafparsley stemswhole peppercornswatersaffrongreen beansred bell pepperlima beansbomba riceclamsmusselssquidparsleylemon

Procedure generated via AI

Prepare seafood seasoning for the broth using shrimp shells and heads, onion skins, and other ingredients. Set aside any onion pieces with impurities. Chop vegetables such as onion, carrot, and garlic into pieces.
In a hot pot over medium-high heat, warm olive oil. Add the shrimp shells and heads and sauté for 2 to 3 minutes to release the seafood flavor. Add fish parts and briefly sauté again.
Add chopped onion, carrot, and garlic, stirring to coat the pieces with the seafood essence. Add halved tomatoes and cook about 2 minutes until they begin to color.
Add bay leaf, parsley stems, whole peppercorns, leftover shells or scraps, and cover with water. Bring to a boil, then reduce heat to low and simmer gently for 45 minutes, skimming off any foam on the surface.
Strain the broth and keep it warm. Crush saffron between your fingers and steep it in a small amount of hot seafood broth, allowing its color and flavor to infuse.
Cut green beans into thirds and slice red bell pepper into strips. Grate the tomatoes into a fine pulp.
Heat a large pan over medium-high heat and sauté the green beans with red pepper for 4 to 5 minutes until golden spots appear and they start to crackle. Add garlic and cook for 30 seconds, then stir in the grated tomatoes.
Simmer the tomato mixture for 10 minutes until it thickens into a dark, syrupy sauce. Add bomba rice and stir well so each grain is coated with the sauce.
Pour in the saffron-infused broth and season with salt to taste. Spread the rice evenly and cook over medium-low heat for 10 minutes, occasionally rotating the pan for even cooking.
Add lima beans, reduce heat, and cook for another 25 to 30 minutes, turning the pan occasionally, until the rice begins to surface.