Express Seafood Paella Royale
An authentic Spanish paella prepared in under an hour, generously topped with fresh seafood. Saffron, Mediterranean aromatics, and fragrant broth create a flavorful dish that will impress your guests and delight your taste buds.
🛒 Ingredients
4 servings
- 1 3/4 cups bomba rice or short-grain rice
- 14 oz mixed seafood (shrimp, squid, mussels)
- 4 1/4 cups fish stock
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 1 fresh tomato, diced
- 1/2 red bell pepper, thinly sliced
- 1 pinch saffron threads (or 1 tsp turmeric)
- 4 tbsp extra virgin olive oil
- Salt and ground black pepper
- 1 fresh lemon, cut into wedges
- 1 bunch fresh parsley, chopped
- A few saffron threads for garnish (optional)
- Hot water if needed
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Directions
- 1
Pour the fish stock into a saucepan and keep it at a constant simmer throughout the recipe.
- 2
In a large paella pan (or a 14-16 inch large skillet), heat 2 1/2 tbsp of olive oil over medium-high heat.
- 3
Sauté the chopped onion for 2-3 minutes until translucent, then add the garlic and tomato. Let it reduce for 2 minutes.
- 4
Add the rice in an even layer and stir constantly with a wooden spoon for 2-3 minutes to coat it well in oil. This step helps create the caramelized crust (socarrat).
- 5
Sprinkle the saffron (or turmeric) over the rice, pour in half of the hot stock, and mix well. Adjust the heat to medium-low.
- 6
Arrange the red bell pepper slices over the rice and let it cook without stirring for 8-10 minutes. The rice should gradually absorb the broth.
- 7
When the rice begins to become tender and the broth is almost entirely absorbed, pour in the remaining stock.
- 8
Distribute the seafood (shrimp, squid, mussels) generously over the rice. Let cook for an additional 4-5 minutes over medium heat.
- 9
Check the rice for doneness—it should be tender on the outside with a slight bite in the center. Season with salt and pepper.
- 10
Increase the heat to maximum for 1-2 minutes to create a light caramelized crust on the bottom (the characteristic socarrat).
- 11
Remove from heat, cover with a dry kitchen towel, and let rest for 3 minutes.
- 12
Drizzle with the remaining 1 1/2 tbsp of olive oil, sprinkle generously with fresh parsley, and serve with fresh lemon wedges.
💡 Chef's Tip
The secret to a successful paella: do not stir the rice after the first 10 minutes! The final rest while covered creates the perfect texture. Use Iberian bomba rice if possible; it absorbs the broth without becoming overly mushy. Deglazing: pour in a glass of dry white wine after the garlic for extra flavor. The mussels should be open at the end of cooking—discard any that remain closed.
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