It has been awhile since I’ve enjoyed any culinary treats from Spain. The last time I hit up a Spanish restaurant it was in the birthplace of Einstein and unfortunately the food was not as great as its most famous citizen!
I didn’t get the paella but my husband did and boy was he disappointed. The bite I had only whetted my appetite for the real thing. So the next time I hit up the Kaufland I decided to pick up what I needed for some truly fantastic paella.
Full disclosure: this was my first time making paella and after consulting a few chefs I mixed together what sounded best and this is what I came up with. I have to say though that the fruit di mare mix I found was superb! It has the world’s tiniest shrimp, octopus, calamari rings, mussels and chunks of white fish. Basically it is a seafood lover’s delight.
One ingredient that I did add but not at the suggestion of any of the recipes I found was turmeric. I use it when I make Spanish or Mexican style rice because it gives it that vibrant yellow color along with the smoky taste for authenticity. You can generally find this bright yellow powder in the spicy aisle of any big supermarket or in the ethnic aisle alongside various curries and cardamom. If you can’t find it, no big deal just go with the natural color and flavor.
If you’re making this for a gathering I suggest you slice and dice your fruit first so the sangria has time to chill before dinner.
- 12 cherry tomatoes, halved
- 1 large onion, chopped
- 3 garlic cloves, diced
- 1 bag (about 500g) mixed seafood
- 2 bay leaves
- ½ tbsp. olive oil
- 1 ½ cup brown rice
- 1 tsp. turmeric
- Sea salt & Pepper to taste
- 3 cups broth/water (I used ½ fish broth and ½ water)
- ½ cup sun dried tomatoes, quartered
- 2 tsp. each: oregano, basil and thyme
- 1 tbsp. red pepper flakes
- 1 tsp. cayenne pepper
- Heat olive oil over medium high heat in a large, deep skillet.
- Add in onion, season with salt and pepper, then cook for 5 to 7 minutes or until onions are translucent and starting to brown.
- Stir in garlic and cook another 3 minutes.
- Add cherry & sun dried tomatoes, and stir.
- Add herbs, spices, bay leaves and rice, stir until blended.
- Add in water & broth combo, then bring mixture to a boil.
- Stir and reduce heat to a simmer for 20 minutes.
- Add in seafood mix and cook another 10 minutes or until water has been absorbed.
- Enjoy with Spanish wine, sangria or just pick your poison!
I have to say that while this wasn’t the best paella I’d ever eaten in my entire life; it was incredibly flavorful and delicious. I will add it into my meal rotation until I have perfected it. I’m thinking next time that a bit of cumin will enhance the smoky flavor and fresh seafood will take this dish to the next level.
How do you make your paella?