Seafood Paella with tomatoes and roasted peppers

I have prepared seafood paella with roasted tomatoes and peppers a few times for meals with friends, especially when I feel like something hearty but not complicated. I make it when I find fresh seafood and have a little time to deal with octopus. The recipe isn't sophisticated and you don't need to stress too much about the details, but it's important to use the right rice and not rush through the steps.

Quick Info

Total time: about 1 hour
Preparation time: 20-30 minutes
Cooking time: 30-40 minutes
Servings: 4-6
Difficulty: medium
Recipe type: main, ideal for a group meal

Ingredients

- 400 g round grain rice, preferably for paella
- 400-600 ml fish stock, with saffron
- 250-300 g octopus (or squid), cleaned
- 300 g shrimp, peeled
- 500 g clams (mussels or other seafood, as preferred)
- 1 small onion, finely chopped
- 1 stalk of celery, diced
- 2 cloves of garlic, minced
- 2 ripe tomatoes (or 3 if small), roasted and peeled, finely chopped
- 2 roasted peppers, peeled, diced
- 1 small red chili, chopped
- A small handful of parsley or other herbs (optional, for preparing octopus)
- 100 ml dry white wine
- 2-3 tablespoons olive oil
- salt, freshly ground pepper
- 1 lemon, cut into wedges
- chili paste (optional, for serving)

Preparation method

1. Start with the peppers and tomatoes. Place them whole, with skin, on a baking tray, sprinkle with coarse salt, and roast in the oven until they soften and darken slightly on the outside. Remove, peel, and chop into cubes. Set aside.

2. Slice the octopus (or squid) into rounds. In a pot, heat a little olive oil, add the octopus, salt, a little parsley, and the white wine. Cook covered on low heat for 20 minutes until tender. Once done, set aside.

3. In a large metal skillet or paella pan, heat 2 tablespoons of olive oil. Add the finely chopped onion, celery, and garlic. Sauté until they become soft but not browned.

4. Add the cooked octopus and its rounds to the pan, stir gently. Add the chili.

5. Pour in the chopped tomatoes and roasted peppers and mix.

6. Deglaze with white wine. Let it reduce for 1-2 minutes.

7. Pour in part of the fish stock with saffron, just enough to cover the ingredients. Stir.

8. Sprinkle the rice into the pan. Stir gently once, then do not stir again from this point on, if using a heat source that distributes heat evenly. If using gas with heat coming only from the center, it’s safer to stir gently to prevent sticking.

9. Gradually add fish stock when you notice the liquid decreasing, keeping the heat low. In total, about 400-600 ml of stock.

10. After 12 minutes from adding the rice, add the clams, pressing them gently into the rice to be close to the heat source.

11. Cover the pan with a large lid or aluminum foil and let it sit for another 4-5 minutes until the clams open and the rice is cooked.

12. Add the shrimp towards the end, so they don’t overcook. Check the taste for salt and pepper. Turn off the heat.

13. Let the pan sit covered for 5 minutes to rest.

14. Serve hot, directly from the pan, with lemon wedges. Anyone who wants can add chili paste.

Why I make the recipe often

It’s suitable when I have many at the table and want something easy to share. It doesn’t require special techniques and I can adapt to whatever seafood I have. I love that I can prepare everything in one pot and there isn’t much to wash up.

Tips and variations

Tips
Do not stir the rice after adding all the liquid, only if you have a uniform heat source. Otherwise, stir gently to avoid burning in the middle. Use round rice, like paella rice, to prevent it from becoming mushy. The fish stock with saffron adds important flavor, don’t skip it.

Substitutions
Octopus can be replaced with squid or additional clams. If you don’t have fish stock, use hot water with a little wine, but the final taste will be simpler. Tomatoes and roasted peppers can be replaced with raw vegetables, but it won’t turn out the same.

Variations
You can add other seafood: baby octopus, vongole, squid. If you want a stronger flavor, use chorizo or a little chicken (but that strays from the seafood version).

Serving ideas
Place the pan in the middle of the table and everyone serves themselves directly. It pairs well with a light white or red wine. You can serve with extra lemon or spicy pepper paste.

Frequently asked questions

What type of rice is used for paella?
Ideally, a round, Spanish rice for paella, which absorbs liquid but doesn’t break. Do not use pre-cooked or long-grain rice.

Can paella be made only with frozen seafood?
Yes, but the texture will not be the same. It’s important to thaw them first and drain well.

If I don’t have a special paella pan, can I use a regular skillet?
Yes, as long as it is wide enough. It’s important that it’s not too deep so that the rice doesn’t remain uncooked on the surface.

Is it necessary to roast the vegetables beforehand?
Not necessarily, but roasted peppers and tomatoes give a slightly smoky flavor that enhances the aroma.

How long does it take for clams to open?
Typically 4-5 minutes under a lid, on low heat, in contact with the hot rice.

Nutritional values (estimate)

One serving has approximately 400-500 kcal, with 35-40 g carbohydrates, 25-30 g protein, 10-12 g fat. These values may vary depending on the amount of seafood used and the oil. It’s a fairly balanced recipe, rich in protein, without too much fat.

Storage and reheating

Paella is ideally served fresh. It doesn’t retain its texture as well after reheating; the rice may become too soft. If there are leftovers, store in the refrigerator covered, for a maximum of 24 hours, and reheat on low heat with a little liquid, just enough to warm it up, not boil. Freezing is not recommended.

 Ingredients: seafood, shells, shrimp/prawns, octopus (or squid), white wine, 400g of rice for paella placed in a large tray, fish broth 400-600ml prepared with saffron, finely chopped onion, a stalk of celery, finely chopped roasted tomatoes and peppers, 2 cloves of garlic, a small red chili pepper, saffron, herbs to taste (I added a little parsley when preparing the octopus), lemon, salt, freshly ground pepper

 Tags:  paella