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Mediterranean seafood paella is a Spanish dish made with short-grain rice, saffron, seafood, and vegetables. The ingredients are sautéed, the rice is added with broth, and cooked until the seafood is fully cooked. It’s garnished with herbs and lemon before serving.
Type of Cuisine:
Mediterranean
Prep Time: 1 hour.
Cook Time: 30 minutes
How Many Servings?
10 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 tablespoons tablespoons olive oil | |
| 2 smalls shallots, diced | |
| 1 red bell pepper, cut into small pieces | |
| 2 medium-sized tomatoes, diced | |
| 5 garlic cloves, minced | |
| 2 teaspoons ground pimento | |
| 1/2 tablespoon tomato paste | |
| 2 cups green peas | |
| 4 cups of chicken broth mixed with 4 cups of water | |
| 1/2 teaspoon vinegar | |
| 1/2 teaspoon crushed saffron threads | |
| Salt and pepper to season | |
| 2 cups Bomba rice | |
| Chopped parsley and lemon wedges for garnish |
For Clams and Oysters:
| 8 pieces of clams | |
| 8 pieces of oyster | |
| 1 quart of water | |
| 1/2 cup white wine | |
| 2 slices of lemon |
For Lobster Tails:
| 4 small lobster tails | |
| 1 tablespoon unsalted butter | |
| 1/2 teaspoon pimento | |
| 1 tablespoon Lemon juice | |
| A pinch of salt |
For Chicken:
| 1 teaspoon olive oil | |
| 3 boneless chicken thighs, cut into small pieces | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon pimento |
For Prawns:
| 1/2 lb giant prawns (about 10-12 pieces, shell-on) | |
| 1 teaspoon olive oil | |
| 1/2 teaspoon pimento | |
| 1 tablespoon fresh lemon juice | |
| A pinch of salt |
Preparation
1
Clams and Oysters:
Scrub and clean the clams and oysters thoroughly to remove any dirt or shells.
In a medium-sized stockpot, combine water, white wine, and lemon slices.
Add the clams and oysters to the pot, bring to a boil, and cook until they open. Remove from heat and set aside.
2
Prawns:
Wash and pat dry the prawns.
Sprinkle them with pimento.
Heat a skillet over high heat, drizzle with olive oil, and add the prawns.
Cook until the prawns turn pink on all sides (about 6-8 minutes).
Season with salt and drizzle with lemon juice. Set them aside in a bowl.
3
Wash the lobster tails and pat them dry.
Cut through the middle lengthwise, keeping them intact with the shell.
Sprinkle with pimento.
In the same skillet, melt unsalted butter and place the lobster tail flesh side down.
Cook for 4 minutes, flip them over, drizzle with lemon juice, and remove them from the skillet. Set them aside.
4
Chicken:
Heat a skillet over medium-high heat, add olive oil, and sprinkle chicken pieces with salt and pimento.
Brown the chicken on each side for about 5 minutes. Set them aside.
5
Rice:
In a large skillet, heat olive oil over medium-high heat.
Add diced shallots and cook for 5 minutes until soft.
Add red bell pepper and sauté for another 3 minutes.
Add diced tomatoes and cook for an additional 5 minutes.
Mix in minced garlic, ground pimento, and tomato paste.
6
Add peas, followed by the chicken broth-water mixture. Mix well and add vinegar.
Sprinkle saffron threads and season with salt and pepper.
Add the rice and mix once, spreading it evenly.
.
7
Bring to a boil, arrange chicken pieces, and reduce the heat to medium simmer.
Cook for about 20 minutes until the rice is almost tender.
8
Arrange clams, oysters, shrimp, and lobster tails around.
Cook for another 10 minutes until the edges and the bottom become slightly crispy.
9
Sprinkle with chopped parsley and lemon wedges.
Serve your paella directly from the pot and enjoy with a glass of white wine!
Rana’s Notes!
how to store and reheat leftovers: Properly storing leftovers is essential to maintain their freshness and prevent food borne illnesses. Once cooled, store leftovers in airtight containers in the refrigerator for up to three to four days. To reheat, remove the portion you need from the container and transfer it to a microwave-safe dish. Cover the dish with a lid or microwave-safe plastic wrap to prevent the food from drying out. Microwave on high, stirring occasionally until the food is heated through, or place the dish in a preheated oven until heated thoroughly. Avoid reheating the same dish multiple times and always check the internal temperature of the food to ensure it reaches 165°F before eating.