Description
A vibrant and flavorful Spanish Seafood Paella featuring a medley of fresh shrimp, scallops, and savory vegetables cooked with aromatic saffron-infused rice on a grill or stovetop. This classic dish balances smoky paprika, ripe tomatoes, and tender seafood, delivering a perfect combination of textures and tastes for a delightful meal that serves six.
Ingredients
Vegetables & Aromatics
- 1 medium onion, sliced thin
- 1 medium red bell pepper, sliced thin
- 1 medium green bell pepper, sliced thin
- 3 large Roma tomatoes, diced with most seeds removed
- 3 cloves garlic, minced
- 1 cup frozen peas (optional)
Seafood
- 2 pounds large raw shrimp, peeled and deveined
- 1 pound scallops, halved if large
Pantry & Liquids
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 1 ½ cups paella rice
- 1 teaspoon Spanish saffron (or more, to taste)
- 2 tablespoons tomato paste
- 10 oz Rotel (preferably HOT version)
- 5-6 cups lower-sodium chicken broth
Instructions
- Prep Ahead: Slice the onions and bell peppers, chop the tomatoes while removing most seeds, mince the garlic, and prepare the seafood by peeling and deveining the shrimp and halving large scallops. Ensure frozen seafood is fully thawed before use.
- Heat Grill or Pan: Preheat an outdoor grill to about 400°F. Alternatively, use a large stock pan on medium-high heat indoors. Arrange all ingredients nearby for ease of access.
- Cook Vegetables: Add olive oil, onions, and sliced bell peppers to the hot pan or grill-safe paella pan. Season with salt, pepper, and paprika. Close the grill lid or cover the pan and stir occasionally until vegetables soften slightly, about several minutes.
- Add Rice, Garlic, Tomatoes, and Saffron: Stir in the paella rice, minced garlic, diced tomatoes, and Spanish saffron. Close the lid again and let the rice brown lightly and absorb the saffron flavor with the veggies.
- Add Tomato Paste and Broth: Mix in tomato paste, Rotel, and 5 cups of chicken broth. Stir well, reduce heat to about 325°F, and let cook undisturbed until most liquid is absorbed and a dark crust begins to form at the bottom, about 20-25 minutes, adjusting time as needed.
- Incorporate Seafood and Peas: Nestle the raw shrimp, scallops, and optional frozen peas into the rice. If needed, add more chicken broth to accommodate the seafood. Cover and cook for about 5 minutes until shrimp turn pink and opaque, and scallops become firm and opaque. Avoid overcooking. Remove from heat and let rest for a few minutes.
- Serve: Plate the paella, season with freshly ground black pepper, and garnish with lemon slices for a bright, citrusy finish. Enjoy immediately.
Notes
- Use a paella pan if available for authentic cooking, but a large wide skillet or stockpot works as well.
- Adjust saffron quantity to taste; it contributes both color and aroma.
- Ensure not to overcook seafood to keep it tender and juicy.
- For spice lovers, use HOT Rotel or add cayenne pepper.
- Resting the dish after cooking allows flavors to meld and improves texture.
- Leftovers reheat well, preferably gently on stovetop or microwave with a splash of broth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Spanish
