How to make a great tasting Seafood Paella

By on October 9, 2014

Cooking for one person requires the same effort as cooking for 4 or 5 people so why not give Paella a try?  Paella (pan in English), is one of Spain’s popular family dish cooked traditionally with meat.  You will find my all-seafood version not only appetizing to look at, it’s actually tasty and nutritious.  May the purists forgive me. I cheated a bit by substituting long-grain rice with locally sourced koshihikari rice which creates a richer taste.  The telling flavour comes from the complementary taste of mussels, shrimps and clams. I added sweet peas to make it appealing to kids. Served with lemon twist, this makes for a delicious Sunday dinner.


spoonServes four

300 grams clams (washed)
10 pcs. medium size shrimps (unpeeled) for added flavour
100 grams raw mussels
3 tbsps extra virgin olive oil
Rock salt
Freshly ground pepper
1 cup green peas
1 tbsp Sweet paprika powder
5 minced garlic cloves
1/2 chopped med. size onion
1 1/2 cups koshihikari rice (washed)
1 med size tomato, sliced
2 cups water or more as needed
3 tbsp tomato paste
lemon zest
cilantro & bell pepper (optional)

3106135Method of preparation

  1. Heat olive oil in a large frying pan (preferably about 3 inches deep).
  2. Fry the garlic until slightly brown over low heat.
  3. Add salt, pepper, paprika, onions, tomatoes, and tomato paste diluted in 3-5 tbsps water.
  4. Stir constantly.
  5. Stir in the clams and shrimps.
  6. Sauté for about 1-2 minutes.
  7. Add the koshihikari rice (thoroughly washed).
  8. Then add the sweet peas and stir so that the seafood, onion, garlic and tomatoes sit on top of the rice and are evenly distributed. (You can add bell pepper as desired).
  9. Cover tightly to boil over medium heat. Check constantly until rice is completely cooked adding water little by little as necessary. It usually takes 12-15 minutes to cook the rice completely.
  10. When the rice is cooked and dry, your paella is ready. Serve hot with a lemon wedge on the side. Garnish with cilantro (optional).

About Paul Villendas