Imagine the sizzling sounds of fresh seafood, the aromatic whispers of saffron, and the smoky essence of an open fire transforming simple ingredients into a breathtaking Spanish masterpiece. This Open Fire Seafood Paella isn't just a meal—it's a sensory journey that will transport you straight to the coastal regions of Spain, where every bite tells a story of tradition, passion, and culinary excellence. Get ready to impress your guests and elevate your cooking skills with this show-stopping dish that promises to turn an ordinary dinner into an extraordinary experience!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
- 1 lb clams, cleaned
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp saffron threads
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup olive oil
Instructions
- Begin by preparing all your ingredients. Ensure the shrimp are peeled and deveined, and the mussels and clams are cleaned. Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.
- In a large, deep skillet or paella pan, heat the olive oil over medium-high heat on an open fire. Allow the oil to warm up until it shimmers, indicating it is hot enough for cooking.
- Add the diced onion to the pan and sauté for about 5 minutes, or until the onion becomes translucent. Stir occasionally to prevent burning.
- Next, add the minced garlic to the pan and sauté for an additional 1-2 minutes until fragrant, being careful not to let it brown.
- Stir in the Arborio rice, allowing it to toast slightly in the oil for about 2-3 minutes. This will add a nutty flavor to the rice.
- Pour in the chicken broth and add the saffron threads and smoked paprika. Stir well to combine all the ingredients. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Allow the rice to simmer uncovered for about 15-20 minutes, stirring occasionally to prevent sticking.
- Once the rice has absorbed most of the liquid and is nearly cooked, add the shrimp, mussels, and clams to the pan. Gently nestle them into the rice.
- Cover the pan with a lid or aluminum foil and allow it to cook for an additional 10-15 minutes, or until the seafood is cooked through and the mussels and clams have opened. Discard any that remain closed.
- Once cooked, remove the pan from the heat and let it rest for about 5 minutes. This allows the flavors to meld together.
- Before serving, fluff the rice gently with a fork and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with lemon wedges if desired.
Tips
- Choose the Right Pan: A traditional paella pan (or wide, shallow skillet) is crucial for achieving the perfect crispy bottom layer known as "socarrat".
- Quality Matters: Use the freshest seafood possible and high-quality saffron to ensure authentic, rich flavors.
- Open Fire Technique: If cooking outdoors, maintain a consistent medium heat and rotate the pan occasionally for even cooking.
- Don't Stir Too Much: Unlike risotto, paella requires minimal stirring to develop that coveted crispy rice bottom.
- Seafood Timing: Add shellfish towards the end of cooking to prevent overcooking and maintain their tender texture.
- Rest and Recover: Always let your paella rest for 5-10 minutes after cooking to allow flavors to meld and rice to settle.
- Serve Immediately: Paella is best enjoyed hot and fresh, straight from the pan for maximum flavor and dramatic presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 35g
Fat: 18g
Saturated Fat: g
Cholesterol: 220mg
