Seafood Paella

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TRADITIONAL SPANISH SEAFOOD PAELLA RECIPE



Traditional Spanish Seafood Paella Recipe image

This easy seafood paella recipe will get you a plate of rice every bit as delicious as the stuff served in tapas bars from Barcelona to Valencia! Just make sure to bring an empty stomach.

Provided by David Pope

Categories     Main

Time 50m

Number Of Ingredients 12

1/3 cup olive oil ((80 ml))
1 large onion (finely diced)
2 garlic cloves (minced)
2 medium tomatoes (peeled and diced)
1.5 teaspoons sweet paprika (Spanish pimentón de la Vera is the best if you can get it.)
1 pinch saffron threads
2 large squid (cleaned and sliced into 1/4-inch rings, tentacles left whole (not used in this dish))
2 cups rice ((380 g) see notes)
1 cup white wine ((240 ml))
3 cups of seafood stock ((720 ml))
12 prawns (or jumbo shrimp, shells on if possible for extra flavor)
12 mussels

Steps:

  • In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
  • Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
  • Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
  • Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
  • Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).
  • Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
  • Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
  • When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!
  • When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.

Nutrition Facts : Calories 620.73 kcal, Carbohydrate 84.56 g, Protein 14.35 g, Fat 19.66 g, SaturatedFat 2.84 g, Cholesterol 53.38 mg, Sodium 928.04 mg, Fiber 2.7 g, Sugar 5.06 g, ServingSize 1 serving

SEAFOOD PAELLA



Seafood Paella image

Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking.

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

6 cups stock, half chicken and half seafood or shrimp
1/2 tablespoon saffron threads
12 monkfish medallions, about 1 1/2 pounds total
4 1/2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 onion, chopped
6 garlic cloves, chopped
1/4 pound chorizo, skin removed, sliced 1/4-inch thick
3 cups short-grain rice, preferably Spanish
2 cups fresh green peas
1 small red bell pepper, seared over flame to blacken skin, then peeled, cored and cut in strips
1 small green bell pepper, seared over flame, peeled, cored and cut in strips
18 large shrimp, peeled and deveined, about 1 pound
1 pound medium-size mussels
1/4 cup thinly sliced scallions

Steps:

  • Place stock in saucepan and bring to a simmer. Remove from heat and add saffron. Set aside. Rub monkfish with 1/2 tablespoon olive oil and season with salt and pepper. Set aside.
  • Preheat oven to 400 degrees. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans. Add onion and garlic and cook over low heat until soft. Add chorizo and saute briefly. Add rice and stir to coat.
  • Add stock and stir. Simmer 10 minutes. Check seasoning, adding salt and pepper if necessary. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel. Place shrimp and monkfish around pan; add mussels, hinge-side down.
  • Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes. Discard any unopened mussels. Remove from oven, cover loosely with foil and set aside 10 minutes. Scatter scallions on top and serve.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 12 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 3 grams, TransFat 0 grams

AUTHENTIC SEAFOOD PAELLA



Authentic Seafood Paella image

Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.

Provided by Allrecipes

Categories     World Cuisine Recipes     European     Spanish

Time 55m

Yield 2

Number Of Ingredients 19

2 tablespoons olive oil
1 onion, finely diced
½ tomato, finely diced
1 pinch salt
½ tablespoon smoked paprika
6 fresh romano or green beans
½ cup canned butter beans, drained and rinsed
½ cup white rice
6 large shrimp
6 mussels
6 clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5 baby squid, cut into rings and tentacles
1 lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
  • Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
  • Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g

SEAFOOD PAELLA



Seafood Paella image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

4 tablespoons olive oil
1/2 pound chicken breast, boneless, skinless
1/4 cup diced onions
2 tablespoons chopped garlic
1/4 cup diced red and green peppers
1/4 cup diced celery
1 cup parboiled rice
2 cups chicken stock
1/2 tablespoon saffron
6 blue crabs, cleaned and halved
1 pound shrimp, peeled and de-veined
12 clams
12 mussels
1/2 pound smoked sausage, sliced into 1/4-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat the olive oil in a large pan on stovetop. Add the chicken breast to the oil and saute to a golden brown. Leave chicken in pan and add the onions, garlic, peppers and celery. Saute mixture for two minutes. Add the rice, chicken stock and saffron into the mixture and bring it to a boil. Finally, add the blue crabs, shrimp, clam, mussels, sausage, salt and pepper. Cover paella and lower heat. Let simmer for 20 to 25 minutes.

SEAFOOD PAELLA



Seafood Paella image

Provided by Tia Mowry

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 21

1/2 teaspoon saffron threads
1 tablespoon lemon juice
1 pound large shrimp (21/25 count), peeled and deveined, tail on
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup olive oil
3 roasted red peppers, cut into small dice
1 yellow onion, cut into small dice
1/2 cup chopped fresh parsley
1 bay leaf
4 cloves garlic, minced
1 teaspoon cumin
3 cups paella rice
1 cup dry white wine
One 28-ounce can diced tomatoes
4 cups chicken stock, warm
12 littleneck clams, scrubbed
12 mussels, cleaned
3 lobster tails, halved lengthwise
1/2 cup frozen sweet peas, thawed
Lemon wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the saffron and lemon juice in a small bowl and crush the threads with the back of a spoon until the mixture turns bright yellow. Let sit for 5 minutes.
  • Toss the shrimp with 1 teaspoon of the smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
  • Heat the olive oil in a Dutch oven over medium-high heat. When hot, add the roasted peppers, onion, parsley and bay leaf. Saute until the onion is translucent, 5 to 8 minutes. Add the garlic, cumin and the remaining 1 teaspoon smoked paprika; saute until fragrant, 30 seconds. Add the rice and toast until slightly browned, 2 to 3 minutes.
  • Pour in the wine, scrapping up any browned bits from the bottom of the pan. Cook, stirring, until the wine is fully absorbed. Pour in the tomatoes, stock, saffron mixture, 1 teaspoon salt and 1/2 teaspoon pepper; stir until combined. Bring to a simmer, then nestle the clams into the rice. Cover and let simmer for 5 minutes. Add the mussels, shrimp and lobster. Cover and transfer to the oven for 25 to 30 minutes, until the clams and mussels are opened.
  • Place the pot back on the stovetop over medium-high heat. Add the peas. Cook until the bottom of the rice forms a crust, about 5 minutes. Serve the paella with lemon wedges.

EASY PAELLA



Easy paella image

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Provided by Jane Hornby

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g can chopped tomatoes with garlic
900ml chicken stock
400g frozen seafood mix
1 lemon, ½ juiced, ½ cut into wedges
handful of flat-leaf parsley, roughly chopped

Steps:

  • Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
  • Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
  • Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
  • Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 431 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

SEAFOOD PAELLA



Seafood paella image

This impressive Spanish one pot, with monkfish, king prawns and mussels, is perfect for feeding a crowd at a dinner party

Provided by Katy Greenwood

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 20

20-24 raw shell-on king prawns
2 tbsp olive oil
500g monkfish, cut into chunks
1 large onion, finely chopped
500g paella rice
4 garlic cloves, sliced
2 tsp smoked paprika
1 tsp cayenne pepper (optional)
pinch of saffron
½ x 400g can chopped tomatoes (save the rest for the stock, below)
500g mussels, cleaned
100g frozen peas
100g frozen baby broad beans
handful parsley leaves, roughly chopped
1 tbsp olive oil
1 onion, roughly chopped
½ x 400g can chopped tomatoes
6 garlic cloves, roughly chopped
1 chicken stock cube
1 star anise

Steps:

  • Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
  • To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
  • Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
  • Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
  • Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.

Nutrition Facts : Calories 384 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium

SEAFOOD PAELLA



Seafood Paella image

Mussels, cockles, shrimp, and squid are combined in this crowd-pleasing paella. Paella is also the name of the two-handled pan used to make this dinner entree.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 18

3 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 cups low-sodium clam juice
Pinch of saffron
1 cup sugar-snap peas, tough strings removed, cut in half on the bias
2 links chicken sausage, cut into 1/2-inch rounds
12 medium shrimp, peeled and deveined
12 squid, (about 1 pound), cleaned and cut into 1-inch rings
1 medium onion, peeled and finely diced
2 tablespoons minced garlic
1 red bell pepper, seeded and cut into 1-inch-long matchsticks
1 yellow bell pepper, seeded and cut into 1-inch-long matchsticks
1 pound uncooked paella rice
1 pound cockles and mussels
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
6 plum tomatoes, seeded and cut into 1/4-inch dice
1/4 cup coarsely chopped fresh flat-leaf parsley
Olive-oil cooking spray

Steps:

  • Place stock, clam juice, and saffron in a medium saucepan over medium-high heat. Bring to a boil, cover, and reduce heat; simmer 15 minutes. Remove from heat; set aside.
  • Prepare an ice bath. Bring a medium saucepan of water to a boil, and blanch sugar snap peas until bright green and just tender, about 1 minute. Using a slotted spoon, transfer peas to ice bath; let cool. Drain, and set aside.
  • Coat a paella pan (or a 6-quart Dutch oven that measures 11 inches in diameter and 5 inches in height) with cooking spray; set over medium-high heat. Add sausage, and cook until well browned, turning, about 5 minutes.
  • Add shrimp, and cook 1 1/2 minutes. Add squid, and cook until opaque, about 1 1/2 minutes more. Transfer seafood and sausage to a plate, and set aside.
  • Add onion, garlic, and bell peppers to paella pan; saute until onions are translucent, about 3 minutes. Add uncooked rice; saute until translucent, 1 to 2 minutes more. Add 4 cups reserved stock mixture; bring to a boil. Reduce heat to medium low, and cover. Cook until most liquid has been absorbed and the rice is just tender, about 10 minutes.
  • Meanwhile, place remaining cup of stock mixture, cockles, and mussels in a saute pan over medium-high heat. Cover, and bring to boil. Cook until all shells have opened, 2 to 3 minutes; discard any that remain closed.
  • Add paprika, black pepper, tomatoes, shrimp, squid, and sausage to rice mixture; combine. Add cockles, mussels, and cooking liquid to mixture, being careful to leave behind any residue in saute pan. Stir in parsley; garnish with peas. Serve immediately.

Nutrition Facts : Calories 585 g, Cholesterol 258 g, Fat 11 g, Fiber 4 g, Protein 44 g, Sodium 904 g

MARIA'S PAELLA



Maria's Paella image

This is the paella all your family and friends will beg you to make again. It has the true flavor of Spain and has been made by my family in Catalonia, Spain for many generations. Enjoy!

Provided by Desi Carrimko

Categories     World Cuisine Recipes     European     Spanish

Time 1h10m

Yield 6

Number Of Ingredients 18

½ cup olive oil
1 ¼ pounds chicken thighs
½ cup onion, diced
2 cloves garlic, chopped
½ green bell pepper, diced
½ red bell pepper, diced
¼ pound calamari rings
¼ pound small shrimp - peeled and deveined
1 teaspoon salt
2 teaspoons saffron threads
1 (14 ounce) can crushed tomatoes
½ cup peas
3 cups long grain rice
6 cups water
6 large clams in shell, scrubbed
6 jumbo shrimp in shells (21-25 per lb.)
6 large sea scallops
6 wedges lemon

Steps:

  • Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.
  • Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.
  • Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
  • Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

Nutrition Facts : Calories 814.3 calories, Carbohydrate 87.4 g, Cholesterol 210.9 mg, Fat 29.9 g, Fiber 4.3 g, Protein 47.2 g, SaturatedFat 5.6 g, Sodium 770 mg, Sugar 2.1 g

SEAFOOD PAELLA



Seafood Paella image

This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).

Provided by Claudia Roden

Categories     Rice     Christmas     Easter     New Year's Day     Dinner     Lunch     Mussel     Shrimp     Squid     Saffron     Summer     Healthy     Christmas Eve     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

1 large onion, finely chopped
5 tablespoons olive oil
2 garlic cloves, crushed to a paste or finely chopped
2 tomatoes, peeled and chopped
1/2 teaspoon sugar
Salt
1 teaspoon pimentón dulce (or sweet paprika)
A good pinch of saffron threads
4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
3 cups fish or chicken stock, plus more if needed
1 cup dry white wine
12 jumbo shrimp in their shells
16 mussels, scrubbed and debearded

Steps:

  • Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
  • Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
  • Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
  • Arrange the mussels on top of the paella.

SPANISH SEAFOOD PAELLA



Spanish Seafood Paella image

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.

Provided by Sageca

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 16

2 1/2 lbs chicken parts
1/4 cup olive oil
1 medium onion, finely diced
4 garlic cloves, minced
2 teaspoons salt
fresh ground pepper
1/2 teaspoon paprika
1 large red bell pepper, roasted, peeled, seeded, and diced
1/2 cup sliced green onion
1 lb squid, cleaned, sacs cut into rings
1/2 teaspoon saffron thread
1 lb large raw shrimp, peeled and deveined
3 cups short-grain rice (preferably Spanish or Italian)
6 cups warm chicken stock
1 1/2 lbs small live clams
1 cup frozen peas

Steps:

  • With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
  • Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
  • When the onion begins to sizzle, increase the heat to medium.
  • Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.
  • As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.
  • When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil.
  • Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
  • Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down.
  • Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time.
  • The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.
  • Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.

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From girlwiththeironcast.com


SEAFOOD PAELLA RECIPE - BON APPéTIT
Step 2. Heat 1 Tbsp. oil in a 13" paella pan or a 12" cast-iron skillet over medium-high. Cook pancetta, stirring occasionally, until browned and crisp, about 5 minutes. Add yellow onion and bell ...
From bonappetit.com


CHORIZO AND SEAFOOD PAELLA | TESCO REAL FOOD
Add the paella rice and cook for 1 minute, stirring to coat in the oil. Return the chorizo to the pan, then pour in the frozen peas and stock and simmer gently for 20-25 minutes until the rice is tender and the stock is absorbed. Stir in the seafood, cover the pan and turn off the heat. Leave to stand for 5 minutes until the seafood is heated ...
From realfood.tesco.com


SEAFOOD PAELLA (PAELLA DE MARISCO) - THE DARING GOURMET
Seafood Paella Recipe. What beats paella for a romantic night in? Prepare it together as a couple then sit down to enjoy it followed by dessert and a great movie. I’m speaking from experience, it makes for a great at-home date night! And this seafood paella recipe is guaranteed to be a date night hit! Spanish cuisine is delicious and diverse as we came to …
From daringgourmet.com


BEST SEAFOOD PAELLA - BAKED AMBROSIA
Paella is a traditional dish from Spain with Valencian roots. There are many different variations of paella but the original recipe calls for chicken, rabbit, snails, green beans, white beans, and artichokes. The modern recipe consists of saffron-scented rice, green beans or peas, chicken, chorizo, peppers, and some type of shellfish.
From bakedambrosia.com


SEAFOOD PAELLA - SIMPLY DELICIOUS
How to make Seafood Paella. Prepare the seafood: Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels. Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn’t …
From simply-delicious-food.com


SEAFOOD PAELLA WITH SHRIMP & SHELLFISH | AUTHENTIC PAELLA ...
Seafood Paella with Shrimp & Shellfish This recipe serves four and works well in a 14 inch to 16 inch pan. To make a paella with more servings in a larger pan, scale up the ingredients proportionately by using our recipe sizing guide. This is a fairly quick paella with minimal pre-cooking. It will take about 30 minutes to prepare and 20 to 30 minutes to cook. Serves Four. 6 …
From paellapans.com


PAELLA RECIPE: SEAFOOD-AND-CHICKEN WITH CHORIZO | FOOD & WINE
In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes ...
From foodandwine.com


SEAFOOD PAELLA - DIANA'S SEAFOOD
4 ½ cups Seafood paella broth ½ tsp saffron threads, crumbled and then loosely measured ¼ tsp salt ½ yellow onion, finely chopped 3 cloves garlic, finely chopped 6 oz mild dried chorizo sausage sliced into thin half-moons 3 cups short-grain rice, such as Oriente Paella Rice 1 (14 oz) can fire-roasted diced tomatoes 1 cup frozen green peas 1 lb large (21-24 per pound) shrimp peeled …
From dianasseafood.com


SPANISH PAELLA RECIPE - TASTES BETTER FROM SCRATCH
Seafood for Paella (What to know): If you don’t like seafood, leave it out and substitute more chicken and vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer …
From tastesbetterfromscratch.com


THE BEST EASY SEAFOOD PAELLA - JOYCE OF COOKING
Paella (pronounced pai·ei·uh) originated from Spain and it is a very popular dish throughout Spain still! It can include ingredients that ranges from veggies, pork, seafood, beans and more. One key ingredient that is always in paella is saffron. Saffron is a spice that is hand picked from a flower. The reason why saffron is so expensive because it is a very labour …
From joyceofcooking.com


SEAFOOD PAELLA | METRO
Seafood Paella. Rate this recipe. 11 Votes. Gluten-free. Lactose-free. 4. servings. 0:20. Preparation. 0:30. COOKING. 0:50. TOTAL TIME. Imprimer ma sélection. Ingredients Preparation. Ingredients. Imprimer ma sélection Add all to grocery list Shop all ingredients. 3 Tbsp. (45 mL) olive oil. You might like: 1 Available Promos. Flyer Deal (1) 10 BONUS MILES …
From metro.ca


AUTHENTIC SPANISH PAELLA RECIPE WITH SEAFOOD - CHEF BILLY ...
Paella. Paella in its simplest form is chicken or rabbit that is cooked with sofrito, Bomba rice, and broth. This version of paella is known as Paella de Valencia. We oftentimes think of paella being a combination of proteins such as chicken, sausage, and seafood. This however is incorrect and is almost always one or the other and never a ...
From billyparisi.com


EASY SEAFOOD PAELLA RECIPE (FULL TUTORIAL) | THE ...
When the lobster is cool enough to handle, remove the shell and cut into large chunks. In a large deep pan or cast iron skillet, heat 3 tablespoon olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly.
From themediterraneandish.com


AUTHENTIC SEAFOOD PAELLA RECIPE WITH SAFFRON - HIP FOODIE MOM
Seafood Paella is an easy, delicious and flavorful seafood recipe that you can make at home. With fresh shellfish, mussels, and other seafood this meal is packed with flavor! I used to stray away from difficult or time consuming recipes, but now I enjoy them. I think I just appreciate the different steps required in a recipe and the time it takes to make food right. And …
From hipfoodiemom.com


⭐ HOW TO MAKE THE AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE ⭐
The traditional seafood paella is a very common dish in Catalonia, some areas of Valencian Community (Overt there the chicken paella is more popular), and in general people eat it many often in areas near the beach. It can be done in a million ways, but the majority of the people uses at least muscles and shrimps. How to make Spanish seafood paella? Now you …
From traditionalspanishfood.com


CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES
Method. Preheat the oven to 190ºC/375ºF/gas 5. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
From jamieoliver.com


SEAFOOD PAELLA RECIPE - COOK WITH CAMPBELLS CANADA
Save Seafood Paella to my recipe box. This tasty and easy to customize Paella is perfect for any seafood lover. Ingredients Metric Imperial 1 tbsp 15 mL olive oil; 1 1/4 cups 310 mL sliced andouille sausage; 4 boneless, skinless chicken thighs, cut into 1-inch (2.5cm) cubes; 3 cloves garlic, minced ; 1 red onion, diced; 1 red bell pepper, diced; 1 pinch saffron threads; 1/2 cup …
From cookwithcampbells.ca


PAELLA RECIPE - JO COOKS
I’ve made many great versions of chicken chorizo seafood paella, including the much heralded America’s Test Kitchen dutch oven version that was my favorite. That is until now. I made this recipe, but subbed the bivalves (mussels/clams) with sea scallops. Got rave reviews by my guests and hubby. I found my new fav version for making paella in the future. Thanks …
From jocooks.com


SEAFOOD PAELLA - IGA
Bring water and wine to a boil in a large saucepan over medium heat. Simmer, uncovered, for 5 minutes. Add mussels. Cover and cook 5 minutes, stirring from time to time.
From iga.net


SEAFOOD PAELLA - A TASTY MESS
Seafood Paella . Save Print. Author: A Tasty Mess. Cuisine: Spanish. Serves: 6-8. Ingredients. 1 small yellow onion, minced; 1 cup wild mushrooms, chopped; 1 cup french green beans, cut; 2-3 cloves garlic, minced; 1 lb shrimp.75 lb scallops; 4-8 oz. lobster tail.25 lb squid, sliced into strips; 1-2 roma tomatoes, diced ; 2 cups alborio or bomba rice; 1 quart vegetable …
From atastymess.com


SEAFOOD PAELLA RECIPE | MYRECIPES
Seafood paellas should be made with a variety of fish and shellfish, each adding its own flavor and texture. Always include jumbo shrimp, mussels or clams, and a firm white fish such as monkfish, halibut, or sea bass. Seafood paellas are often served with a cold, fresh, dry fino sherry; however, a zesty, dry California Sauvignon Blanc works well, too.
From myrecipes.com


SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIPES
Method. Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole. Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally. Add the wine and fish stock and bring to the boil.
From jamieoliver.com


SEAFOOD PAELLA RECIPE - SEA HARVEST FISH RECIPES - VIEW ...
Heat a typical paella pan and sauté onion and garlic in olive oil until translucent. Add red peppers and sauté further for 5 minutes. Soak saffron threads in 1 cup of the stock and set aside. Add tomatoes, smoked paprika and rice to the pan and sauté until the rice is coated in the olive oil. Add the cup of saffron infused stock to the rice ...
From seaharvest.co.za


SEAFOOD PAELLA RECIPE - SIMPLY RECIPES
Seafood Paella This saffron-infused paella is loaded with mussels, clams, and shrimp. Cook it on the grill in your biggest skillet for best flavor (no special pan required). It serves a crowd and would be so much fun for your next cookout. By. Sally Vargas. Sally Vargas. Facebook; Instagram ; Twitter; Sally is the author of four cookbooks and is a regular …
From simplyrecipes.com


HOW TO MAKE SEAFOOD PAELLA – RECIPE | FOOD | THE GUARDIAN
This seafood one is mine. Seafood paella. Prep 15 min Cook 1 hr 20 min (inc stock and rest) Serves 2-4, depending on hunger. 1 big pinch saffron 4 raw, unshelled tiger prawns 90ml olive oil 3 ...
From theguardian.com


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