(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
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: Mulligatawny Stew
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.
0 thoughts on “Paella Stew Recipe”