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–+ servings
Spain Paella Infused Olive Oil 250ml bottle
Garden Infuzions

Spanish Seafood Rice (Arroz de Marisco) with Spain Paella Blend

A bright, savory seafood rice with saffron-kissed broth, tender shellfish, and the warm Spanish herb-and-spice character of Spain Paella Infused Olive Oil Blend.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean, Seafood, Spanish
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Spain Paella Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 small yellow onion finely chopped
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 1/2 cups Arborio or medium-grain rice
  • 1/2 teaspoon saffron threads
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine
  • 4 cups hot seafood stock or chicken stock
  • 1 cup crushed tomatoes
  • 1/2 pound large shrimp peeled and deveined
  • 1/2 pound mussels scrubbed and debearded
  • 1/2 cup frozen peas
  • 2 tablespoons chopped parsley
  • 1 lemon cut into wedges

Equipment

  • 1 wide skillet or paella pan 12-inch or larger
  • 1 Saucepan for keeping stock hot
  • 1 Wooden spoon for gentle stirring
  • 1 set Measuring cups US measurements
  • 1 set Measuring spoons US measurements

Method
 

Instructions
  1. Heat the seafood stock in a saucepan and keep it hot over low heat.
  2. Set a wide skillet or paella pan over medium heat and warm the Spain Paella Infused Olive Oil Blend with the olive oil.
  3. Add the onion and red bell pepper, then cook until softened and lightly golden, about 5 minutes.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Add the rice, saffron, smoked paprika, salt, and black pepper, and stir to coat every grain.
  6. Pour in the white wine and let it simmer until mostly absorbed.
  7. Add the crushed tomatoes and 3 1/2 cups of the hot stock, then stir once to combine.
  8. Bring the pan to a lively simmer, then lower the heat to medium-low and cook uncovered for 12 minutes without stirring much.
  9. Nestle the shrimp and mussels into the rice, then scatter the peas over the top.
  10. Add the remaining stock as needed so the rice stays just loose enough to cook evenly.
  11. Cook until the shrimp are pink, the mussels open, and the rice is tender but still has a little bite, about 10 to 12 minutes more.
  12. Remove the pan from the heat, cover it loosely, and rest for 5 minutes.
  13. Sprinkle with parsley and serve with lemon wedges.

Notes

Use hot stock so the rice stays active in the pan and cooks evenly. Medium-grain rice gives the best classic texture, but Arborio works well if that is what you have. If any mussels do not open, discard them. For a richer finish, drizzle a little more Spain Paella Infused Olive Oil Blend over the rice right before serving.

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