Authentic Spanish Seafood Paella

I once studied abroad in Barcelona, ​​Spain for a month, and was taken care of by a Spanish family. The mother was a great chef and she made me all kinds of authentic Spanish food including rabbits and lamb! Her speciality was seafood paella but instead of using a large pan like regular paella, this is a home size dish that uses a medium size pan that is just right for 3 to 4 people. Also her recipe was very simple because she was using whatever she had in her home, so I decided to do the same and restore the taste of my memories.

The ingredients are very simple but if you want a truly authentic taste I recommend using Spanish BOMBA rice, olive oil, smoked paprika and saffron.

<Directions>

1. Wash rice and drain then set aside for 1 hour before cooking.

2. In medium size pan, add 1 tbsp olive oil and cook chopped onion for 3 minutes.

3. Add chopped garlic and cook 1 more minute.

4. Add chopped parsley, saffron, smoked paprika and defrost seafood mix and cook 1 more minute.

5. Add washed rice and 1 tbsp of olive oil and mixing well for one minute.

6. Add white wine, chicken stock, and can tomatoes then bring to boil and simmer with lid for 17 minutes.

7. Turn off the heat but remain covered for 3 more minutes.

8. Garnish with scallions and lemon.

<Ingredients>

• 1 cup Spanish Bomba rice

• 2 cup chicken stock

• 1 cup white wine

• 1/4 frozen seafood mix/defrost with running water

• 1/2 cup chopped onion

• 2 tbsp chopped garlic

• 1 can diced tomato

• 2 tbsp Spanish olive oil

• 1/2 tbsp Spanish smoked paprika

• 1/4 tbsp Spanish saffran

• 1 bay leaf

• 1 lemon

• 2 tbsp chopped fresh parsley

If you have Spanish chorizo or chicken thighs, I recommend cooking until browned and set aside, then cook vegetables and rice. After that, add the wine and stock and then add the cooked meat. In Spain, some families mix meat and seafood in paella but some don't. This really depends on your taste so please try it both ways!