Authentic Spanish Seafood Paella | Christine Cushing

Here are my first hand, step by step instructions for a pro approved authentic Spanish seafood paella the way I learned to make it in Valencia Spain. With a few practical adjustments to master it in your kitchen anywhere in the world. FULL RECIPE BELOW.

Check out this great video on how to make the authentic Paella Valenciana:    • Mastering Paella in Valencia, Spain |...  

RECIPE: SPANISH SEAFOOD PAELLA

1/4 cup extra virgin olive oil (50 ml)
8 large shrimp, peeled, deveined tails on
8 -12 bay scallops
1 onion chopped
2 piquillo sweet peppers ( chopped )
3 plum tomatoes, diced ( canned )
2 cloves garlic, finely chopped
1 tsp approximately smoked , mild Spanish paprika (5 ml)
1 cup la bomba Spanish rice (250 ml)
good pinch of quality saffron
splash dry sherry or dry white wine
4-5 cups seafood stock or clam juice (1 -1.25L)
grated zest of 1 lemon
about 12 mussels , cleaned and well rinsed( about 375 gm)
fresh chopped parsley
1/2 cup peas, optional; (125 ml)

Season shrimp and scallops with salt and pepper. In the paella (pan) 12"-14" or 30-34 cm, heat 1/2 the olive oil on medium high and sear on both sides, about 2 minutes per side. Scallops should be golden but not fully cooked and shrimp should be starting to turn pink. Remove immediately and transfer to a plate until ready to add back to paella, towards end of cooking.

Return paella to heat and add rest of olive oil. Over medium heat, begin saute onion, for 1 minute and stir. Add peppers and paprika and cook until soft, about 4-5 minutes. Add tomatoes and cook until well caramelized. Add garlic and stir. Add the rice and stir for 2-3 minutes , coating rice with oil and pan drippings. Deglaze pan with sherry and shrimp drippings. Add saffron, seafood stock, grated lemon zest and season with salt and pepper.

Let paella cook over medium heat, until rice is starting to absorb liquid, about 8 minutes. When rice is starting to soften but still has a bite and there's a bit of liquid left, add the mussels and push them into the rice so they are half buried. If pan is too dry, add a bit more stock, as per video.
DO NOT stir at this point. Increase to high heat. Add peas, after 2 minutes , add back the partially cooked shrimp and scallops and finish cooking for another 2 minutes, approximately. Mastering this part takes a bit of practice but you want the mussels to open, the shrimp to be perfectly cooked and the rice to have slightly charred creating the coveted "socarrat" on bottom of pan. Rice should be dry and caramelized to bottom of pan.
Let rest for 3-5 minutes.

Serves 4-5

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