I love paella. I say love a lot but I am obsessed with food.Jump to Recipe
Paella is such a great concept that pairs seafood, usually, with veggies and creamy rice. Paella is the Spanish version of Italian risotto. As I like to do, I researched the origin of PAELLA and found it hails from Valencia, Spain. Paella can use many different ingredients but gets its name from the wide shallow pan used and the crisp rice known as SOCARRAT.
My Best Seafood Paella begins generating its flavor from sautéing the heavily spiced halibut and salmon in a shallow skillet. Remove from the pan and break into small pieces. Set aside. Next, place the smoked beef sausage into the skillet and sauté until crisp. The flavors continue to be developed with veggies spices, fire roasted tomatoes, lemons and more.
A paella is a one pot meal. (Awesome – only one pan to clean). It is kind of a kitchen sink. You can put in so many ingredients – just add the ones you like. I have made varieties of the dish including:
The cast of characters.
The first 6 steps of the paella process.
The final 7 steps.
The Best Salmon Paella plated.
Best Salmon Paella
My Best Salmon Paella is a one pot meal that is packed with flavor, a whole lot of ingredients, plenty of texture, plenty of color and is just delicious.
- 1 Lb Salmon
- 1 Lb Halibut
- 1 Tbsp Old Bay Seasoning
- 2 Tsp Old Hickory Smoked Salt
- 2 Tsp Spanish Paprika
- 1 Whole Medium onion diced
- 1 Whole Red pepper diced
- 1 Whole Green pepper diced
- 3 Whole Fresno peppers slices
- 14.5 Ounces Fire roasted tomatoes
- 2 Cups Arborio rice
- 3 Cups Seafood stock
- 1 Tbsp Smoked paprika
- 2 Tsp Cumin
- 4 Pinches Saffron
- 2 Tsp Spanish paprika
- 1 Tbsp Sherry vinegar
- 6 Ounces Frozen Corn
- 6 Ounces Frozen Peas
- 1 Whole Lemon
- 1 Tbsp Canola Oil
- 1/2 Whole Smoked beef sausage
Combine 1 tablespoon of Canola oil with the smoked sea salt, Old Bay, Spanish & and Smoked Paprika. Season the salmon and halibut with the spices and set aside for about an hour. Heat the skillet on medium high heat. Cook the fish for 3 minutes per side, break into small pieces with your hands and set aside.
Next, add the smoked beef sausage and sear on all sides. Remove from pan and set aside. With the remaining oil, add the onions, peppers, spices and sauté for 4 – 5 minutes until soft. Add the arborio rice. Toast for 2 minutes. Next, add the first cup of broth and the saffron and let the rice absorb the liquid. Now, add the fire roasted tomatoes and mix well and cook for 1 minute. Add the second cup of stock once the first cup has been fully absorbed. Add the remaining ingredients save for the fish, corn and peas. Add the last cup of stock and add back the sausage. Add the seafood to warm up. Finish by adding the corn and peas and cook for 2 minutes.
Serve and enjoy!