Experience the vibrant flavors of Spain with this easy-to-make seafood paella. Sautéed vegetables, fragrant saffron, tender cod, and juicy shrimp come together in a rich, aromatic rice dish that's perfect for sharing.
Ingredients extracted via AI
3 PL extra virgin olive oil1 SM onion5 strúčiky garlic1 ks red bell pepper1 ČL sweet smoked paprika120 g tomato saucesea saltblack pepper700 ml fish stock0.17 g saffron threads190 g rice400 g cod225 g shrimplemon wedgesfresh parsley
Procedure generated via AI
Heat a 30 cm paella pan over medium heat and add the extra virgin olive oil.
Finely chop one small onion, coarsely chop five garlic cloves, and cut one red bell pepper into pieces.
Add the chopped vegetables to the pan and stir to coat them in oil. Cook, stirring constantly, for 3 to 4 minutes until the vegetables soften.
Sprinkle in 1 teaspoon of sweet smoked Spanish paprika and mix well to evenly coat the vegetables.
Pour in half a cup of tomato sauce, season with sea salt and freshly ground black pepper, stir well, then simmer gently for 3 to 4 minutes until the sauce thickens slightly.
Add 700 ml of fish stock and 1/4 teaspoon of saffron threads. Increase the heat to high, stir gently, and bring the mixture to a boil.
Stir in 1 cup of rice—preferably Spanish short-grain paella rice—distributing it evenly but avoid over-stirring to maintain the rice texture.
Prepare the seafood by patting two cod fillets (about 200 g each) dry, seasoning with salt and black pepper, then cutting into small pieces.
Pat dry 225 g of raw jumbo shrimp and season with salt and black pepper.
After the rice has cooked for 10 minutes and most of the stock is absorbed, reduce the heat to medium-low and arrange the cod and shrimp evenly over the rice.