Classic Spanish Seafood Paella

Name: Classic Spanish Seafood Paella
Ingredients: parsley; garlic; olive oil; salt; paprika; onion; tomato paste; bomba rice; prawns; squid; mussels; fish stock; saffron

#paella#seafood#bomba rice#sofrito#Chef James Makinson

Master the art of traditional Spanish seafood paella with this authentic recipe featuring bomba rice, fresh shellfish, and a rich sofrito base. Bursting with flavors from garlic, saffron, and smoked paprika, this dish captures the essence of coastal Spain in every bite.

Ingredients extracted via AI

parsleygarlicolive oilsaltpaprikaoniontomato pastebomba riceprawnssquidmusselsfish stocksaffron

Procedure generated via AI

Finely chop parsley and garlic, then blend together with olive oil and a pinch of salt to create a garlic-parsley sauce (ajo perejil).
Peel and dice the onion and bell peppers into small pieces.
In a heated pan with olive oil, sauté the onion for 2-3 minutes until softened. Add the bell peppers and cook for 10-15 minutes until the vegetables change color.
Add the tomato paste and salt, then cook for another 15-20 minutes until the sauce thickens into a rich sofrito.
Puree the sofrito using an immersion blender or regular blender, or pass it through a sieve for a smooth consistency.
Clean the prawns by removing their heads and legs, then cut them into smaller pieces or peel entirely if preferred.
Slice the squid into thin strips and then cut into small pieces.
Heat a paella pan or a wide skillet over high heat and add some olive oil from the garlic-parsley sauce.
Quickly sauté the squid for about one minute until just cooked.
Stir in a tablespoon of the sofrito and a little fish stock (fumet). Cook for 1-2 minutes to blend the flavors.