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Seafood Paella Recipe by Chef Jester Garcia Arellano

Servings 10 persons

Ingredients

For the Seafood Saffron Broth

  • 500 ml fish stock use dorado or maya-maya head and bones
  • 1 pinch saffron or 1 pack of paella mix
  • 100 g leeks sliced
  • 200 ml white cooking wine
  • Salt and pepper to taste
  • Shrimp heads and skin for flavor

For the Rice Mixture

  • 30 ml olive oil
  • 50 g onions diced
  • 50 g green bell pepper diced
  • 100 g tomatoes diced
  • 10 g garlic finely chopped
  • 250 g short grain rice washed
  • 250 g shrimp peeled and deveined
  • 150 g squid cut into rings
  • 200 g mussels cleaned
  • 250 g clams cleaned
  • 50 g green peas
  • Salt and pepper to taste
  • 2 lemon wedges

Instructions

Prepare the seafood broth

  • In a pot, combine the fish stock, shrimp heads and skins, leeks, white cooking wine, and saffron (or paella mix).
  • Bring to a gentle simmer for about 10 to 15 minutes to infuse the flavors.
  • Strain the broth to remove solids and keep it warm.

Cook the seafood

  • In the strained broth, add the mussels, clams, shrimp, and squid.
  • Cook for three to five minutes until the seafood is just cooked through.
  • Remove the seafood and set aside.

Sauté the base and rice

  • In a large paella pan or wide skillet, place the olive oil over medium heat.
  • Add the diced onions, green bell pepper, and garlic. Sauté until the vegetables are soft and translucent, about five minutes.
  • Stir in the diced tomatoes and cook until they break down and form a sauce, about five minutes.
  • Pour in the washed Japanese short grain rice and stir to coat it well with the vegetable mixture, cooking for about two to three minutes.

Combine with broth

  • Pour the prepared seafood broth over the rice mixture.
  • Season with salt and pepper to taste.
  • Bring the mixture to a gentle simmer. Do not stir the rice once the broth is added.

Cook the rice

  • Allow the rice to cook, covered, over low heat for about 15 minutes, or until it is tender and absorbs most of the liquid.

Add the cooked seafood

  • Once the rice is cooked, evenly arrange the previously cooked shrimp, squid, mussels, and clams on top of the rice.
  • Sprinkle green peas evenly over the seafood.
  • Cover and let cook for an additional five minutes to warm the seafood through.

Rest and serve

  • Remove the paella from the heat and let it rest, covered, for five minutes.
  • Serve with lemon wedges on the side for squeezing over the paella.