Paella is a rice dish with ancient roots that is widely regarded as Spain’s national dish. Originating in its modern form in the mid-19th century on the east coast of Spain near Valencia. There are many types of paella and various ways to make it. In this post we are sharing a recipe for an easy seafood paella.
The Valencian paella is believed to be the original recipe and consists of white rice, green beans, meat (chicken and rabbit), white beans , snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. The Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans.
Most paella chefs use calasparra rice, and all types of paellas use olive oil.
Easy seafood paella
The easy seafood paella recipe below could easily be adapted to be a mixed or free-style paella. Simply swap the smoked fish for cooked chicken or pork.
Mummy to three small boys
- 1 tbsp olive oil
- 2 leeks or onion, sliced
- 1.5 tsp turmeric
- 1 tsp paprika
- 500g paella rice
- 1 litre hot fish or chicken stock
- 500 gm jar pasta sauce (capsicum or chilli flavoured works well)
- 300 g cooked shrimps or prawn
- 300 g smoked fish
- 300 g frozen peas
- Gently heat the pasta sauce and stock in a large pot. Keep it warm, but not bubbling or boiling.
- Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning.
- Add the paprika and tumeric.
- Stir the rice to the leek mixture until coated by the oils, then pour in the stock/sauce.
- Bring to a gentle boil, then simmer for 15 mins, stirring occasionally.
- Tip in the peas and cook for 5 mins.
- Then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked.
- Check for seasoning and serve immediately with lemon wedges.