This particular recipe features seafood and shellfish, but many recipes for paella also include chicken.
Below also a tip to make this an excellent Keto (low carb) dish.
For a paella, you need a large, wide and shallow pan. Of course, you could go out and buy a Paella pan, but a large cast iron skillet works fine too.
- One onion, white, chopped finely.
- 2 cloves of garlic, chopped.
- 2 tomatoes, peeled and chopped (either fresh or canned; canned tomatoes are usually a little sweeter).
- 1 teaspoon of smoked paprika.
- Some strands of saffron.
- 2 small squid, cut in rings.
- 100 g of (uncooked and unpeeled) shrimp.
- 200 g of shellfish (vongole, mussels, or anything in season) in their shell.
- 750 ml fish stock (some prefer chicken stock). You can buy ready-made stock in a jar or in cubes.
- 250 ml dry white wine.
- 450 ml white rice.
- Fry the chopped onion in some olive oil, until slightly browned.
- Add the garlic. Make sure the garlic does not turn brown (this would give a bitter taste to the dish).
- Add the chopped tomatoes.
- Optional: add some sugar to compensate for the acidity of the tomatoes. Taste before and after!
- Add the smoked paprika and the saffron.
- Add salt to taste and let the mixture reduce to half the volume.
- Meanwhile, pour the fish stock and wine in a pan and warm to just below boiling point.
- Add the squid, shrimp and shellfish and stir for a few minutes.
- Add the now warm mixture of wine and fish stock.
- Add the rice and stir well. Check the indicated cooking time of the rice.
- Lower the heat and let the paella simmer. If all liquid has been absorbed by the rice or evaporated, add some more of the wine/stock mixture.
- After 10 minutes, stir for a last time.
- After 20 minutes, check if the rice is cooked properly.
- Take the pan off the heat and let sit for a few minutes. Lightly cover with some aluminum foil.
- Serve in the pan.
Low Carb Version
Substitute the rice with cauliflower rice (ground-up cauliflower). Before adding the cauliflower rice, let the mixture reduce to at least half (because the cauliflower rice does not absorb any liquid).