Quick and Easy Recipe: Perfect Spicy Seafood Paella

Spicy Seafood Paella.

Spicy Seafood Paella You can cook Spicy Seafood Paella using 19 easy ingredients and 7 simple steps. Learn how to achieve yummy food.

Ingredients of Spicy Seafood Paella

  1. You need 6 cups of clam seafood broth or.
  2. You need 1 tsp of saffron thread.
  3. It’s 600 grams of white fish fillet.
  4. You need 1 of mussels dzn.
  5. Prepare 1 of clams dzn.
  6. Prepare 12 of prawns.
  7. You need to taste of sea salt.
  8. You need 2 tablespoons of parsley chopped.
  9. You need 1 tablespoon of thyme chopped.
  10. You need 5 cloves of garlic crushed.
  11. You need 2 teaspoons of paprika sweet smoked.
  12. You need 1 teaspoon of chilli powder.
  13. Prepare 8 tablespoons of olive oil.
  14. You need 1 of onion medium finally chopped.
  15. It’s 4 of scallions spring onions / finally chopped.
  16. It’s 1 of / red bell peppercapsicum finally chopped.
  17. You need 1 of tomato large finally chopped.
  18. It’s 2 cups of rice bomba paella.
  19. Prepare 1 bunch of coriander leaves finally chopped.

Spicy Seafood Paella instructions

  1. Heat the broth in a large pot. Stir in the saffron and keep aside..
  2. Pat fish dry, sprinkle with salt and set aside for 10 minutes..
  3. With a pestle and mortar, crush the parsley, garlic, thyme, and 1 teaspoon of salt. Add a little bit of water and all the paprika to form a paste..
  4. Heat 6 tbls of oil in the paella pan (I used a 15") and slightly fry the fish for 1-2 mins and remove and set aside.  In the same pan add the remaining oil, onions, spring onions and capsicum and cook for about 5-7 mins till soft.  Add the paste, tomatoes and chilli powder and cook for further 5 minutes..
  5. Add the broth and bring to a boil.  Sprinkle the rice evenly across the pan. Boil for 5 minutes stirring frequently. Now add the reserved fish and lower the heat. Do not stir after this point.  Cook for a further 10 minutes.  Taste for salt and add if needed..
  6. Now carefully place the prawns, clams and mussels over the rice with the shells so the open facing up. Cover the whole pan with foil and cook for a further 15-20 minutes.  Remove from the heat and let sit for another 10 minutes..
  7. Remove the foil, sprinkle chopped coriander and serve hot with lemon wedges..