Spanish Seafood Paella
Everyone in my family has been obsessed with Spanish seafood paella, but we can never taste what spices and what rice they use, except for the seafood, which is pretty obvious. We decided to make it with whatever spices we have at home, it was risky but we knew what direction we were going.
Cut 10 slices of Italian dry sausage, we used the one from Boar’s Head
8 Ounces of squid, cleaned and cut in chunks
6 cloves of garlic and 4 cloves of medium size shallot, minced
5 Giant Tiger Shrimps
3 1/2 cups of Carolina Grain Rice, wash for use
6 New Zealand Greenshell Mussels
A few bay leaves, dry basil, 2 whole cloves, three table spoons of paprika, a few stems of thyme leaves, and appropriate amount of salt and pepper.
- Heat oil in pan and pan fry both sides of shrimps till red and golden, then put them aside for later.
- Heat more oil in the same pan, toss in garlic and shallot to fry.
- Fry the squid for a minute, then put in the sausages to fry for another a minute and a half.
- Put in the Carolina Grain Rice to the pan of fried squid and sausages with the same ratio of water and rice. More water can be added later to make sure the rice can be cooked through. Add all spices, including the whole cloves, bay leaves, dry basil, paprika, and thyme. Stir. Close the lid to heat up the mixture until rice is 2/3 cooked through.
- Put in mussel to mix with the rice. Cook in low heat for a little more to make sure the rice is cooked through, but never too dry and over cooked!
- Lastly, stir once more with the parsley in, and season the yumminess with salt and pepper. Top the rice with the shrimps.
The whole pot of Paella is enough for 4 servings. We were surprised that we didn’t used any pre-made or pre-mixed seasoning for the rice. We just did everything from scratch using the spices we have at home. It tasted authentic and really Spanish! However, I think that it still misses some spices that we can definitely consider putting in next time. Can’t wait to try this again!