Indulge in the rich and vibrant flavours of Kathy's Spanish Seafood Paella. This dish is all about bringing those sunny coastal vibes to your home kitchen. We're mixing fresh seafood with zesty spices and fragrant ingredients to create a meal that's both cozy and super fancy. It doesn't matter if you're a seafood lover or just someone who wants to wow their dinner crowd – Kathy's Spanish Seafood Paella is a real head-turner that's all about Mediterranean magic.
Note: Seafood is best when fresh, but having moved away from the coast, I find it hard to source. I have found that frozen seafood options are good. I change this recipe up with whatever seafood I can get at the time; it doesn't really matter—use whatever you like. Be creative. (*Mixed seafood comes frozen and should have squid tubes, fish, small prawns, muscles, and Atlantic salmon. Separate into bowls, about 2 to 3 cups' worth, depending on how much seafood you like.) I like to prepare all my ingredients into dishes before I start, which makes for a tidy and easy cook.
Recipe by Kathy Smith
- 1/3 cup Rich Glen Signature extra virgin olive oil (80 ml)
- 1 large onion, finely diced
- 2 garlic cloves, minced
- 1 spanish sausage, chopped (optional)
- 2 medium tomatoes, peeled and diced
- 1.5 teaspoons sweet paprika
- 1 pinch saffron threads
- 2 cups short-grain rice
- 1 cup white wine
- 3 to 4 cups of chicken stock
- A small bowl of squid
- 2 cups of mixed seafood
- 8 whole green prawns (fresh if available)
- 8 scallops, row on, or green lip mussels
- Lemon wedges and fresh parsley to serve
- Put saffron into a pot with stock and white wine, and bring it to a simmer. Leave it aside to keep it warm.
- Fry the onion and sausage in Rich Glen extra virgin olive oil, using either a heavy-based cast-iron pan or a paella dish.
- Add garlic and paprika and fry until fragrant. Stir in the tomatoes and a pinch of salt.
- Add the squid and cook for about a minute.
- Add the rice, stirring until it's well combined, then spread it evenly across the bottom of your pan.
- Pour the warm saffron stock/wine mixture over the top and cook for about 10 minutes. If you need to mix it briefly, do so now because you DON'T stir this dish again.
- Arrange your seafood as you'd like it to look when cooked. Try to gently push it slightly under the liquid.
- Cook slowly for about 20 minutes or until the liquid has evaporated and the bottom has developed a slightly crusty texture. You should hear it crackling, then turn off the heat.
- Serve with lemon wedges, parsley, and, of course, a drizzle of extra virgin olive oil. Season with salt and pepper to taste.