Seafood Paella Avec Eric
Transport your taste buds straight to coastal Spain with this showstopping recipe for Seafood Paella Avec Eric—an irresistible medley of saffron-infused rice, fresh shrimp, mussels, and tender calamari, surrounded by vibrant peas, sweet cherry tomatoes, and smoky paprika. Prepared in a traditional paella pan to achieve that signature golden, crispy bottom layer (socarrat), this dish combines bold Mediterranean flavors with the elegance of a perfectly cooked seafood feast. Easy to follow yet stunningly impressive, this recipe is perfect for a dinner party centerpiece or a weeknight culinary adventure. Serve it garnished with fresh parsley and lemon wedges for a zesty finish that ties every bite together. Whether you're a seasoned paella pro or a first-timer, this hearty and aromatic dish is destined to delight your guests and become a new favorite at your table!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon saffron threads
- 2 cups short-grain rice (e.g., Bomba or Arborio)
- 0.5 cups dry white wine
- 4 cups chicken stock
- 12 large shrimp, peeled and deveined
- 12 mussels, cleaned and debearded
- 0.5 pound calamari, sliced into rings
- 0.5 cups peas (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 0.25 cup parsley, chopped
- 4 lemon wedges
- to taste salt
- to taste black pepper
Instructions
Heat a large paella pan or wide, shallow skillet over medium heat. Add the olive oil.
Sauté the chopped onion and diced red bell pepper for 5 minutes until soft and fragrant.
Add the minced garlic, smoked paprika, and saffron threads. Sauté for 1 minute to release the aromatics.
Stir in the rice, ensuring grains are evenly coated with the oil and seasonings. Toast for 2 minutes.
Pour in the white wine and allow it to simmer, stirring occasionally, until mostly absorbed.
Add the chicken stock and stir gently to distribute the rice in an even layer. Do not stir further to encourage a crispy bottom layer.
Bring the stock to a gentle simmer and cook uncovered for 15 minutes.
Nestle the shrimp, mussels, and calamari into the rice mixture. Cover the pan with aluminum foil or a lid and cook for an additional 10 minutes, or until the seafood is fully cooked and the mussels have opened.
Sprinkle peas and halved cherry tomatoes over the paella. Cook for another 2 minutes uncovered to heat through.
Remove the pan from heat and let the paella rest for 5 minutes before serving.
Garnish with chopped parsley and serve with lemon wedges on the side. Season with salt and black pepper to taste.
Nutrition Facts
Calories |
3787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1541 mg | 514% | |
| Sodium | 8515 mg | 370% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 26.3 g | ||
| Protein | 406.4 g | 813% | |
| Vitamin D | 22.8 mcg | 114% | |
| Calcium | 1460 mg | 112% | |
| Iron | 57.9 mg | 322% | |
| Potassium | 6964 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
