- Using short-grain brown rice (I prefer sprouted whole grain brown rice for both flavor and nutrition). It is important to use short grain rice because it absorbs the most flavor.
- Using a flavorful broth (homemade fish stock is always the hands down winner, but if you don’t have the time or inclination to go that route you can always use a mixture of a high quality prepared fish broth mixed with organic chicken broth.)
- Saffron. There’s a reason saffron is the most expensive spice in the world. And when it comes to paella, you simply cannot omit the saffron.
- Cooking the rice perfectly. This last bit is the trickiest because stove tops and ovens will vary, so you just have to keep your eye on the rice and be willing to adjust the temperature or cooking time down or up and add more liquid if necessary. Cooking the rice is not rocket science, but it does require a little attention.
How to Make a Party-Worthy Seafood Paella Recipe
Seafood Paella Recipe
- Yield: 6 1x
- 2 cups fish broth (either homemade or Bar Harbor Fish Stock brand)
- 3 cups organic chicken broth
- 1/2 cup buttery Chardonnay (such as Kendall Jackson)
- 1/2 teaspoon saffron threads
- 2 pastured chicken thighs (cut into 1/2-inch cubes)
- Unrefined sea salt (to taste)
- Smoked paprika (to taste)
- 5 tablespoons extra virgin olive oil (divided)
- 1/2 pound squid (cleaned and cut into rings)
- 1 pound large raw shrimp (shelled and deveined with tails left on)
- 1 tablespoon anchovy paste
- 5 cloves garlic (peeled and minced)
- 1 large onion (finely chopped)
- 1/2 teaspoon crushed red pepper
- 1 yellow bell pepper (finely chopped)
- 2 cups short grain sprouted brown rice (such as Lundberg brand)
- 2 teaspoons cumin
- 1 pound grape tomatoes (sliced in half lengthwise)
- 12 littleneck clams (well scrubbed)
- 1 pound mussels (well scrubbed and debearded)
- 1 1/2 cups frozen petite peas
- 3/4 cup jarred roasted red peppers (drained, patted dry and cut into thin strips)
- 1/2 cup finely chopped parsley
- Lemon wedges
- Preheat the oven to 375 degrees.
- Add the fish, chicken broth, Chardonnay and saffron threads to a saucepan and bring to a simmer.
- Season the chicken with salt and paprika. Heat 2 tablespoons of the oil in a very large skillet over medium-heat. Add the chicken and brown on both sides until golden. Remove the chicken from the skillet, cover to keep juicy and set aside.
- Season the squid and shrimp with salt and paprika. Heat another tablespoon of oil in the skillet over medium-heat. Add the squid and shrimp to the skillet and sear about 1-minute per side. Transfer the squid and shrimp to the same platter with the chicken, cover and set aside.
- Add the remaining 2 tablespoons of oil and anchovy paste to the skillet and heat over medium heat. Add the garlic, onion, crushed red pepper and yellow pepper and cook over low heat, stirring frequently, until the vegetables are soft but not brown. Add the rice and cook until opaque and slightly golden, stirring with a wooden spoon. Season rice with salt to taste. Stir in the cumin. Add the simmering broth and stir to loosen any brown bits on the bottom of the pan. Stir in the tomatoes. Cover and simmer for 15 minutes.
- Add the clams and mussels to the skillet, tucking them under the rice, but keep the opening edges facing up. Cook, undisturbed for 10 minutes. Add the chicken, shrimp and squid to the skillet and tuck under the rice as best you can. Gently fold in the frozen peas and roasted red pepper strips. Cover loosely with foil and bake for 10 minutes.
- Remove paella from oven. Cover again with foil and let sit another 10 minutes (the rice will continue to cook and absorb liquid as it sets.) Garnish with parsley and serve with lemon wedges.