Seafood Paella Fiesta
Transport yourself straight to Spain with this sizzling Seafood Paella Fiesta! Indulge in a vibrant blend of jumbo shrimp, mussels, clams, squid, and chorizo sausage nestled in flavorful Bomba or Arborio rice. Each mouthwatering bite is infused with the smoky essence of paprika and saffron threads. Complete the experience with a drizzle of tangy Smoky Paprika Aioli for a creamy kick. Share this tantalizing dish with family and friends as it serves 4 hungry adventurers.
Ingredients
Main
- 1 cup (240 ml) Bomba or Arborio rice
- 4 cups (960 ml) chicken or vegetable broth
- 1 lb (0.5 kg) jumbo shrimp, peeled and deveined
- 1 lb (0.5 kg) mussels, scrubbed and debearded
- 1 lb (0.5 kg) clams, rinsed
- 1 lb (0.5 kg) squid, cleaned and cut into rings
- 1 chorizo sausage, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 tablespoon (15 ml) smoked paprika
- 1 teaspoon (5 ml) saffron threads, soaked in 2 tablespoons warm water
- 1 cup (240 ml) frozen peas
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
Smoky Paprika Aioli
- 1/2 cups (120 ml) mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon (15 ml) smoked paprika
- Juice of 1/2 lemon
- Salt and pepper, to taste
Instructions
Main
- Set the EGG for direct cooking at 450°F/232°C.
- In a paella pan or a large cast-iron skillet, heat olive oil over medium heat.
- Add chorizo slices and cook until crispy and browned. Remove from the pan and set aside.
- In the same pan, sauté onion, garlic, and bell peppers until they soften and become fragrant.
- Add the rice and Bomba or Arborio rice, stirring continuously for about 2 minutes to coat the rice with the flavorful oils.
- Pour in the chicken or vegetable broth, followed by the saffron threads and their soaking water. Season with salt and pepper to taste.
- Increase the heat and bring the liquid to a boil. Reduce the heat to medium-low and let it simmer for about 15 minutes, or until the rice is almost cooked.
- Nestle the jumbo shrimp, mussels, clams, squid, chorizo sausage, and frozen peas into the rice, distributing them evenly.
- Cover the paella pan with a lid or aluminum foil, and transfer it to the preheated EGG.
- Cook the paella for about 15-20 minutes, or until the shrimp turns opaque and the mussels and clams open up. Remove from the EGG.
- Garnish with chopped parsley and serve with lemon wedges.
- Grab a plate and serve yourself a generous portion of this sizzling seafood paella, allowing the vibrant flavors, juicy shrimp, and tender clams to transport you straight to Spain. Share with family and friends, as this recipe serves 4 hungry adventurers.
Smoky Paprika Aioli
- In a small bowl, whisk together mayonnaise, minced garlic, smoked paprika, and lemon juice.
- Season with salt and pepper to taste.
- Drizzle this smoky paprika aioli over your sizzling seafood paella to add a creamy and tangy kick to each mouthwatering bite. Enjoy the explosion of flavors!
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