Seafood Paella. Read the Seafood Paella recipe, the iconic Spanish dish. This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.
Bring the taste of traditional Spanish roots and coastal flavours to your mid-week meals with a classic seafood paella. See how to make seafood paella, the traditional Spanish rice dish that's loaded with fresh seafood, including shrimp, clams, and calamari. In the video, you'll discover techniques for building flavor in. This Tasty Seafood Paella using 20 simple ingredients and 11 simple steps. Follow these simple steps to achieve apetizing meal.
Ingredients of Seafood Paella
- It’s 2 cups of chicken stock or 1 stock cube with 2 cups of boiling water.
- Prepare 2 cups of dry white wine.
- You need 2 teaspoons of smoked paprika.
- It’s 1/2 teaspoon of saffron threads, crumbled.
- Prepare 1/4 teaspoon of each salt and pepper.
- It’s 3 tablespoons of olive oil.
- Prepare 1 of onion, finely chopped.
- Prepare 1 of red bell pepper, finely chopped.
- You need 4 cloves of garlic, finely chopped.
- It’s 2 of chorizo sausages, sliced into thin half-moons.
- Prepare 3 cups of Italian Arborio rice.
- You need 1 tin of diced tomatoes.
- Prepare 2 of tomatoes, quartered.
- It’s 1 cup of Edamame beans (or peas).
- You need 450 g of prawn tails, cleaned (I deep fried the heads for fun).
- It’s 400 g of half mussels.
- It’s 400 g of calamari steak cut in strips.
- You need 1 cup of chopped parsley, for garnish.
- It’s 2 of lemons quartered, for garnish.
- Prepare 4 of chilies chopped, for garnish.
Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. For this reason, it may be seen internationally as Spain's national dish. Seafood Paella made with Calasparra rice, tiger shrimp, squid, littleneck clams, and mussels with garlic and parsley paste and saffron.
Seafood Paella step by step
- Prep all ingredients before your guests arrive. Assemble them next to the braai until you are ready..
- In a jug, mix together the wine and stock. Add the saffron and salt. Let the flavours marry for as long as possible..
- When the braai is ready, place a big paella pan on the grid. Heat the olive oil in that pan. Add the onion and red pepper and cook it until the onion is translucent. Stir in the garlic and chorizo and cook until fragrant..
- Add the rice. Cook, stirring for 5 minutes until the rice is toasted and coated in the oil, onion and pepper mix..
- Stir in the stock, tomatoes, peas and paprika. Taste for seasoning and add more salt, if necessary..
- Spread the rice evenly over the bottom of the pan. Cover the pan with foil and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the liquid. It's important not to stir the rice, even though you may want to. You want to create a crust at the bottom. If it starts to look too dry, add some water/wine, but not too much and DON'T stir..
- Add the seafood, nestle it nicely into the rice. Cover with foil and let the seafood and rice cook. This should take about 10 minutes..
- Remove the foil, check that the liquid is absorbed, that everything is cooked and adjust the seasoning, if necessary..
- Finally, check to see if the elusive 'socarrat' was created. This is the golden brown crust at the bottom of the pan. If you can, wait to see if you can create the crust, if not – better luck next time….
- Sprinkle with parsley and bring the whole pan to the table. Serve with lemons, chilli, more parsley and a lot more wine..
- Thanks simplyrecipes.com for the inspo.
This delicious seafood paella was prepared by my wife, Dey. Seafood fans will love this celebration of the sea's bounty – with delicious monkfish, squid, clams and mussels. Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella. that tasty, adaptable, gregarious dish famed throughout Spain. Aneto's Valencian and Seafood paella bases both promised simplicity without sacrificing the richness that's essential to a great paella.