Recipe for spanish paella seafood: 59 photos

Sofrito. Sofrito. Sofrito is a flavorful mixture of onions, garlic, tomatoes, and peppers that is used as a base for many Spanish and Latin American dishes, including paella. It's often called the secret ingredient in paella, as it adds a depth of flavor and richness to the dish.);})();(function(){window.jsl.dh(Z2THZrSaL66Fxc8P6LfNiAY__29,

7 Tips for Cooking Paella

• Use the right pan. ...
• Leave the rice alone. ...
• Use the right heat. ...
• Skip the onions. ...
• Don't cover the pan. ...
• Leave shellfish shells and heads on. ...
• Use bone in, skin-on, dark meat chicken.

Paella Spice Mix

1. Saffron – 1/8 gram finely powdered.
2. Paprika – Hot, smoked, mild, or sweet, use 1-2 tablespoons of whichever paprika your tastebuds prefer! ...
3. Cayenne Pepper – 1/2 a teaspoon but, if you like more heat, make it a full teaspoon!
4. Garlic Powder – 2 teaspoons.

A festive occasion calls for a big statement, and this paella is just that: a colorful rice dish bursting with clams, mussels and shrimp along with smoky chorizo and saffron for tons of flavor. You don't need much else to serve alongside it, but you could make a green salad if you feel inspired.

Herbs & spices used in Paella. Herbs are super important in this traditional Spanish dish. Saffron is the main spice to use, when making Paella. Saffron is the most expensive spice on Earth and is the red-yellow stigma of the crocus flower and must be hand-picked during short annual flowering seasons.