Mediterranean Paella

Ingredients

While the Spanish Paella traditionally uses saffron and chorizo, this Mediterranean version replaces them with fragrant herbs and spices, allowing the natural flavors of the ingredients to shine. The Mediterranean Paella also incorporates a wider variety of seafood, such as shrimp, mussels, and calamari, to reflect the abundance of the Mediterranean Sea. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (200g) cherry tomatoes, halved 1 cup (200g) cherry tomatoes, halved
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1 pound (450g) mixed seafood (shrimp, mussels, calamari) 1 pound (450g) mixed seafood (shrimp, mussels, calamari)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 60g (Sugars: 5g)
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large paella pan or skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the diced bell peppers and zucchini to the pan, and cook for 5 minutes until slightly softened.
3. 3.
   Stir in the cherry tomatoes, smoked paprika, dried oregano, dried thyme, ground cumin, and red pepper flakes (if using). Cook for another 2 minutes to release the flavors.
4. 4.
   Add the Arborio rice to the pan and stir well to coat it with the spices and vegetables.
5. 5.
   Pour in the white wine and cook until it evaporates.
6. 6.
   Gradually add the vegetable broth, one cup at a time, stirring occasionally. Allow the rice to absorb the broth before adding more. Cook for about 15-20 minutes or until the rice is tender and has absorbed most of the liquid.
7. 7.
   Meanwhile, season the mixed seafood with salt and pepper.
8. 8.
   In a separate pan, heat a tablespoon of olive oil over medium-high heat. Add the seafood and cook until shrimp are pink and mussels have opened, about 5-7 minutes.
9. 9.
   Once the rice is cooked, arrange the cooked seafood on top of the paella.
10. 10.
    Garnish with fresh parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Arborio rice — Rinse the rice under cold water before using to remove excess starch and prevent clumping.
• Mixed seafood — Ensure the seafood is fresh and properly cleaned before cooking to enhance the flavors of the paella.

Tips & Tricks

• For a smoky flavor, you can grill the bell peppers and zucchini before adding them to the paella.
• If you prefer a spicier paella, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Use a wide and shallow pan to ensure the rice cooks evenly and forms a delicious crust on the bottom, known as "socarrat."
• Allow the paella to rest for a few minutes before serving to allow the flavors to meld together.

Serving advice

Serve the Mediterranean Paella hot, straight from the pan, with lemon wedges on the side. Accompany it with a fresh green salad or crusty bread to complete the meal.

Presentation advice

Present the paella in the traditional paella pan, allowing the vibrant colors of the vegetables and seafood to shine. Garnish with a sprinkle of fresh parsley for a pop of green.