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Easy to Make One Pan Seafood Paella

Print Recipe
Course dinner
Cuisine Spanish
Servings 4 People

Ingredients
  

  • 1 White onion diced
  • 4 Cloves of garlic minced
  • 1/2 Red peppers (sliced into strips)
  • 1 tsp Sweet smoked paprika powder
  • 1/4 tsp Saffron threads
  • Salt and pepper to taste
  • 12 Raw Jumpo Shrimps (peeled and deveined) 240-300g
  • 5 Large shrimp with tails(or seafood of choice) 100-125g
  • 1/3 cup Neutral cooking oil (80 ml)
  • 1/4 cup Tomato paste(60 g)
  • 2.5 cups Seafood or chicken broth (600 ml)
  • 1 cup Uncooked round rice (approx 200g)
  • 1 Lemon cut into wedges
  • Handful of parsley chopped
  • 1 Chilly pepper

Instructions
 

Cook the aromatics:

  • Heat the neutral cooking oil in a large pan over medium heat.
  • Add the diced onion and sauté until softened, about 3-4 minutes.
  • Add the minced garlic and sliced red bell pepper, cooking for another 2-3 minutes until fragrant and softened.
  • Season with sea salt and black pepper to taste.

Cook the seafood:

  • Push the aromatics to the side of the pan to create space. Add the shrimp (and any other seafood) to the center of the pan and cook for 1-2 minutes on each side, allowing them to absorb the flavors of the aromatics.
  • Once the shrimp are just turning pink but not fully cooked, remove them from the pan and set aside.

Season the base:

  • Add the sweet smoked paprika and tomato paste to the pan with the aromatics, stirring to combine and cook for 1-2 minutes until the flavors deepen.

Add the rice and saffron:

  • Stir in the uncooked rice and saffron threads, coating the rice in the tomato and spice mixture. Let the rice toast for 1-2 minutes.

Pour in the broth:

  • Slowly pour in the seafood or chicken broth, stirring gently to combine. Season with additional salt and pepper to taste if needed.
  • Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered for about 15-18 minutes, until most of the liquid is absorbed and the rice is tender.

Return the seafood:

  • Once the rice is nearly cooked, add the partially cooked shrimp and seafood back on top of the rice.
  • Cover the pan with a lid or foil and cook for an additional 5 minutes, allowing the seafood to finish cooking and absorb the flavours.

Finish and garnish:

  • Remove the pan from heat and let the paella sit for 5 minutes to allow the flavours to settle.
  • Garnish with fresh parsley and serve with lemon wedges for a zesty finish.
Keyword easy to make dinner, onepan dinner, seafood paella