Recipe for Seafood Paella with Salmon – Arroz de Viernes
Seafood Paella for Yourself
Jump ahead to our recipe card and print for free.
Seafood Paella and Jamie Oliver?
I saw the post by Jamie Oliver and how his recipe for Spanish Paella got lambasted for using chorizo. So my recipe, if it circulates far and wide in España, might get the same response. Not that I have Mr. Oliver’s bandwidth as a chef, but some people that I have met in Spain take their paella very seriously. No – I mean they are serious paella freaks! “If you haven’t tried my paella, you haven’t had paella…” is usually how it goes. I even did a video on a paella master and the philosophy behind it.
It was so incredibly delicious! His family recipe, based on the traditional Paella Valenciana, called for conejo de campo, or country rabbit. Well, this rabbit must have been wild, because he ran around in my system for a whole three days. Perhaps that’s what I get for eating the organs! Like I said, incredible.
Work Up Your Appetite
Watch our video ‘A Little Time with Joaquin and His Valencian Paella’.
Our Friday Seafood Paella Party with Eulanda & Omo of HDYTI
Now at our new home in Denia, we’re creating even more paella experiences. We recently had the pleasure of hosting good friends Eulanda and Omo, who are also fellow travel and food bloggers. Being the foodies we all are, we of course celebrated the time together with a deliciously fantastic Friday Spanish lunch of seafood paella. And thus this recipe, Arroz de Viernes (Rice of Fridays) was born. Then we ate it! Good times and great friends like these, are what we travel and live for.
This recipe was first featured on Hey! Dip Your Toes In.
Prepare Yourself for Our Seafood Paella - Arroz de Viernes
Something to keep in mind – the word paella is actually the type of pan used – not the actual dish. So at least there I’m off the hook because this is an arroz dish – rice recipe simmered slow on an outdoor barbecoa de lena (barbecue of wood), but in the afore mentioned pan. The trick is in the timing and controlling the heat.
Enjoy and Print Our Recipe
Seafood Paella with Salmon: Arroz de Viernes
Spice Set Up
Set up for Cold Cook Salmon
Rice Set Up
Written by Eric J. Trujillo
Art Director & Film Producer
As a visual communicator and artist, I love bringing stories to life. Visit StudioTrujillo.com and AutonomousRhinoceros.com to see what else I’m up to.
I’m sorry but this recipe is all over the place. You mention parsley in it…. it’s literally not in the ingredients anywhere. Also, you don’t say what to do with the tomatoes or the lemons in the ingredients? Then suddenly in the recipe, you mention the lemons should have already been squeezed, and no idea what the tomatoes are meant to do? I’m not finished yet… but just take a look at BBC recipes or something, and copy them (in terms of format). I’m sure the flavour is great.
Hi Sanjog. Sorry that the recipe is not as helpful for you. We appreciate your feedback and will apply the suggestions you made, as soon as we can.