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I've been perfecting my paella stew for years, and let me tell you, it's a crowd-pleaser. This one-pot wonder combines classic Spanish flavors with hearty, comforting vibes. Imagine tender shrimp and plump mussels nestled in aromatic rice, all infused with smoky paprika and luxurious saffron. It's like a warm hug for your taste buds. Best part? You don't need fancy equipment or hours of prep. Just grab a big pot, and let's get cooking!
Ingredients for Delicious Paella Stew
- Olive oil: Adds richness and flavor to the dish, essential for sautéing the onions and garlic at the beginning.
- Onion: Provides a savory base flavor and texture to the stew, enhancing the overall depth of the dish.
- Garlic: Infuses a pungent and aromatic taste, elevating the overall flavor profile of the paella stew.
- Rice: Serves as the main ingredient, absorbing the flavors of the broth and seafood, creating a hearty and satisfying dish.
- Smoked paprika: Adds a smoky and slightly spicy flavor, giving the stew its characteristic Spanish flair.
- Saffron threads: Imparts a distinct golden color and subtle floral taste, a signature ingredient in traditional paella recipes.
- Chicken broth: Provides a rich and savory base for the stew, enhancing the overall umami taste of the dish.
- Diced tomatoes: Adds a touch of sweetness and acidity, balancing the flavors of the stew and complementing the seafood.
- Peas: Offer a pop of color and sweetness, adding a fresh and vibrant element to the paella stew.
- Shrimp: Brings a delicate sweetness and seafood flavor, a classic ingredient in paella recipes, adding texture and richness.
- Mussels: Contribute a briny and savory taste, pairing well with the other seafood and enhancing the overall seafood medley.
- Parsley: Provides a fresh and herbaceous flavor, adding a bright and aromatic finish to the paella stew.
- Lemon: Offers a citrusy brightness, a traditional garnish that adds a refreshing contrast to the rich and savory stew.
Read more: Instant Pot Seafood Paella Recipe
Essential Tools for Making Paella Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the pot's surface.
- Knife: Needed for chopping the onion and mincing the garlic for the recipe.
- Cutting board: Provides a stable surface for cutting the vegetables and seafood.
Paella Stew Recipe
Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup rice
- 1 tsp smoked paprika
- 1 pinch saffron threads
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 cup peas
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
- 1 tbsp parsley, chopped
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add chopped onion and cook until translucent.
- 3. Stir in minced garlic and cook for another minute.
- 4. Add rice, smoked paprika, and saffron threads. Stir to coat the rice.
- 5. Pour in chicken broth and diced tomatoes. Bring to a boil.
- 6. Reduce heat to low, cover, and simmer for 20 minutes.
- 7. Add peas, shrimp, and mussels. Cover and cook for another 10 minutes or until seafood is cooked through.
- 8. Garnish with chopped parsley and lemon wedges before serving.
Notes:
Nutrition value:
Keywords:
Read more: English Stew Recipe
Can You Make Paella Stew Ahead of Time?
Make Ahead Instructions
- Prepare the paella stew as directed, but do not add the seafood.
- Let the stew cool completely before storing it in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew on the stovetop and add the seafood to cook until done.
Freezing Instructions
- Allow the paella stew to cool completely before transferring it to a freezer-safe container.
- Seal the container well, label it with the date, and freeze for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop. Add the seafood and cook until heated through.
Saffron, a key ingredient in this paella stew recipe, is one of the most expensive spices in the world, as it is labor-intensive to harvest.
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