Fresh Seafood Paella Extravaganza

Introduction

Welcome to the world of authentic Spanish cuisine with this delightful and flavorful Fresh Seafood Paella Extravaganza. This dish is a celebration of the sea, brimming with an array of fresh seafood, saffron-infused rice, and aromatic spices. It’s a perfect choice for those who love bold flavors and a hearty meal that brings people together.

Ingredients

• 4 cups of bomba rice (or arborio)
• 10 cups of seafood stock (made from fish bones and shells)
• 1/2 cup olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon ground saffron threads
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound mussels, cleaned
• 1 pound shrimp, peeled and deveined
• 1 pound scallops, halved
• 1 pound squid, cleaned and cut into rings
• 1 pound clams, scrubbed
• 1/2 cup white wine
• 1 lemon, cut into wedges
• 1/4 cup chopped parsley

Instructions

1. Prepare the Stock: Start by making your seafood stock. In a large pot, add fish bones, shells, and any other seafood scraps. Cover with water, bring to a boil, then simmer for about 30 minutes. Strain the liquid through a fine-mesh sieve, discarding the solids. You should have around 10 cups of rich, flavorful stock.
2. Heat the Paella Pan: Preheat your paella pan or large skillet over medium-high heat. Add olive oil and let it heat up for a minute.
3. Sauté Vegetables: Add the chopped onions and sauté until they become translucent. Then add the minced garlic, bell peppers, smoked paprika, sweet paprika, dried thyme, saffron, salt, and black pepper. Stir well and cook for another 2-3 minutes.
4. Add Rice: Pour in the bomba rice and stir to coat it with the oil and spices. Toast the rice for about 2 minutes, ensuring each grain is evenly coated.
5. Introduce the Seafood: Arrange the mussels, shrimp, scallops, squid, and clams on top of the rice. Pour in the white wine and allow it to simmer for a few minutes.
6. Cook the Rice: Gradually pour in the seafood stock, ensuring it just covers the rice. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 18-20 minutes. Do not lift the lid during this time.
7. Final Touches: Once the rice has absorbed most of the liquid, remove the pan from the heat and let it rest for 5-10 minutes. Garnish with chopped parsley and serve with lemon wedges.

Tips and Variations

• Choosing the Right Rice: Bomba rice is ideal for paella because it absorbs more liquid than other types of rice, creating a perfect texture. However, if you can’t find bomba rice, arborio rice is a suitable alternative.
• Seafood Selection: Feel free to customize the seafood based on your preference or what’s available at your local market. Consider adding lobster tails, langoustines, or even octopus for a more luxurious version.
• Paella Pan: A traditional paella pan is wide and shallow, allowing the rice to cook evenly and absorb the flavors of the stock. If you don’t have one, a large skillet or frying pan will do.

Serving Suggestions

This Fresh Seafood Paella Extravaganza is best enjoyed as a communal dish. Serve it directly from the pan in the center of the table, allowing everyone to help themselves. Accompany it with a light salad, crusty bread, and a glass of chilled white wine. The citrusy notes of the lemon wedges complement the richness of the seafood perfectly.

Nutritional Information

Note: Nutritional values may vary depending on the specific ingredients used.