Best Seafood Paella Recipe Ever

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 (PAELLA DE MARISCO)



Seafood Paella (Paella de Marisco) image

The ultimate dish for seafood lovers, no wonder this delicious one-pot meal is the national dish of Spain!

Provided by Kimberly Killebrew

Time 40m

Number Of Ingredients 16

2 tablespoons olive oil
1/2 cup finely chopped onion
1 medium green bell pepper, seeds and membranes removed, diced
1 small red bell pepper, seeds and membranes removed, diced
3 cloves garlic (minced)
1 1/2 cup Spanish bomba rice
1/4 cup white wine
3/4 cup fresh or frozen peas
1 carton (34 ounce) Aneto Seafood Paella Cooking Base
3/4 teaspoon smoked paprika
3/4 teaspoon salt
10 large shrimp
10 mussels (scrubbed)
10 littleneck clams (scrubbed)
1/3 cup grilled piquillo peppers cut into thin strips
Chopped parsley and lemon wedges for serving

Steps:

  • Heat the oil in a pan (I'm using a 38 cm paella pan) and cook the onions until soft and translucent, 3-4 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for a minute.
  • Add the rice and stir it around until the rice grains are covered in oil. (This accomplishes three things: 1) It helps prevent the rice from releasing too much starch while cooking, 2) it helps prevent the rice from sticking together, and 3) it helps improve the texture of the rice by preventing it from becoming mushy.) Add the white wine and bring it to a boil for one minute.
  • Add the peas and smoked paprika and stir to combine. Spread the rice mixture out on the bottom of the pan so that it's evenly distributed. Pour in the Aneto Seafood Paella Cooking Base.
  • Simmer the paella over medium-low heat until half of the liquid is absorbed.
  • Position the seafood the way you want it to appear in the final dish. Add the piquillo peppers.
  • Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.
  • Remove from the heat and tent the pan with some aluminum foil for about 10 minutes. Remove the foil and serve immediately garnished with some fresh parsley and lemon wedges.

Nutrition Facts : Calories 431 kcal, Carbohydrate 71 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 808 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

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

PAELLA ON THE GRILL



Paella on the Grill image

Provided by Bobby Flay | Bio & Top Recipes

Time 2h10m

Yield 10 servings

Number Of Ingredients 19

One 3-pound chicken, cut into 8 pieces
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 cups chicken stock
1 large pinch saffron
2 pounds clams, scrubbed
2 pounds mussels, de-bearded and scrubbed
18 colossal shrimp, tails on, peeled and deveined
Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise
15 sea scallops, patted dry
4 lemons, halved
1 large Spanish onion, finely chopped
6 cloves garlic, finely chopped
4 cups short grain paella rice
1 pound Spanish chorizo (a cross between hard and soft), thinly sliced
1 cup frozen peas, thawed
1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers)
1 cup chopped fresh flat-leaf parsley

Steps:

  • Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash. Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill. Let heat for at least 30 minutes before cooking.
  • Brush the chicken with some of the canola oil and sprinkle with salt and pepper. Place the chicken skin-side down on the cooler part of the grill (the outer rim), to cook indirectly and slowly, and put the lid on. Cook the chicken until golden brown on both sides and almost completely cooked through, about 12 minutes for breasts and 15 minutes for thighs and wings. Remove to a sheet pan. Cut the breasts into 3 or 4 pieces.
  • Combine the chicken stock and saffron in a medium saucepan and bring to a simmer, either on the hot part of the grill or on a burner. Add the clams, cover and cook until the clams open, 8 to 10 minutes. Remove the clams to a bowl. Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes. Transfer to a bowl. Discard any shellfish that don't open.
  • Brush the shrimp, the cut sides of the lobsters, scallops, and cut sides of the lemons with some of the oil and sprinkle with salt and pepper on all sides. Grill the shrimp for about 1 minute per side. Grill the lobster cut-side down until charred and just cooked through, about 5 minutes. Remove the claws and the tails but leave the shells on; discard the bodies. Grill the scallops until slightly charred and almost cooked through, about 1 minute per side. Grill the lemon cut-side down until charred, about 45 seconds. Remove all ingredients to sheet pans.
  • Heat 3 tablespoons canola oil in a large paella pan over direct heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.
  • Add the rice and cook, stirring constantly, for a few minutes. Begin adding the stock 1 cup at a time and cook, stirring constantly, until the rice is al dente, about 25 minutes.
  • Arrange the chicken, clams mussels, shrimp, scallop, peas, lobster and piquillo peppers in the rice. Squeeze the juice from 4 of the lemon halves over the top, and nestle the 4 other halves in the rice. Scatter the parsley over the top. Stir gently to bring some of the rice up from the bottom, and serve.

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.

THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

AUTHENTIC SPANISH PAELLA



Authentic Spanish Paella image

This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect. This recipe is for an 18" pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe. Note: Some purists say an 'authentic' paella doesn't mix meat and seafood. I see it as a matter of taste, and most of the paella I've had from various regions throughout Spain has been mixed. I leave the arguments to the old men in Valencia.

Provided by parisucks

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

3 cups bomba or calasparra rice (arborio risotto works as a substitute)
8 cups chicken stock
1 large onion, diced
3 garlic cloves, minced
1 large bell pepper, diced
10 -15 flat green beans
4 plum tomatoes, diced
0.5 (4 ounce) can tomato paste
15 large shrimp (feel free to add clams, calamari, prawns or mussels)
2 -3 lbs rabbit
4 links chorizo sausages, frito sliced into 1 inch pieces
1/2 cup fresh parsley
2 -3 tablespoons fresh thyme
1/2 tablespoon paprika
1 pinch saffron
3 lemons, quartered

Steps:

  • It's best to have all of your ingredients prepared before you start cooking.
  • Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly salting. (In my area rabbit is seasonal. During the summer and fall I substitute with chicken legs).
  • I peel my shrimp, leaving only the tail and then salt them. In Spain they tend to leave the shrimp unshelled.
  • I always try to make my chicken stock from scratch (time permitting), adding a bit of rosemary, a tiny pinch of saffron and a bit of thyme. If you're going to use bouillon, I'd recommend at least heating it up with these herbs and then straining before you start.
  • Keep your stock hot but not boiling as you cook.
  • Coat the bottom of your pallera/pan with olive oil.
  • Brown your chorizo over high heat for 1-2 minutes. Do not fully cook, just get the outside well browned. Set aside. This should add a nice red color and a hell of a flavor to your oil.
  • Brown the Rabbit for 2-3 minutes. It should not be fully cooked. Set aside.
  • Brown garlic, onion and bell pepper until they're softened, adding plum tomatoes shortly before the mixture is finished.
  • Push the vegetables to one side of the pan and on the other add the half can of tomato paste. Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat).
  • Mix all of the vegetables and meats together with the caramelized tomato paste also adding the paprika, parsley and thyme.
  • Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice browns mix in the saffron. Make sure to break it between your fingers and stir it in to release all those tasty oils.
  • When the rice is slightly translucent add enough chicken stock to cover the whole mixture. If it's been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil.
  • This is where paella is made and broken. I stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered. After this you must let the paella SIT! Let it cook another 10-20 minutes (I find that this step takes longer on a stovetop), adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Don't worry about rice burning to the bottom, this part (which actually has a name which escapes me at the moment, it's something like socarrat) is a tasty delicacy.
  • Once you've stirred the paella for the last time and are letting cook, when you have about 8 minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side.
  • When the rice on top is still quite al dente, take paella off of heat and cover. You must let it sit for 15-20 minutes. I've taken the lid off prematurely and ended up with a crunchy mess. Patience is the key.
  • Once you're sure it's ready uncover, garnish with lemon wedges and enjoy!

Nutrition Facts : Calories 913, Fat 28.7, SaturatedFat 9.6, Cholesterol 149.9, Sodium 1183.3, Carbohydrate 101.2, Fiber 4.7, Sugar 10.2, Protein 58.6

BEST PAELLA



Best Paella image

A big pan of paella is the perfect choice when cooking for a crowd. All you need to round out the meal is fresh bread and a green salad.-Jane Montgomery, Hilliard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 24 servings (1 cup each).

Number Of Ingredients 19

3 pounds uncooked skinless turkey breast, cubed
4 pounds uncooked chorizo, cut into 1-1/2-inch pieces or bulk spicy pork sausage
3 tablespoons olive oil
2 medium onions, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1/2 teaspoon cayenne pepper
2 cups tomato puree
1 cup white wine or chicken broth
5 cups water
4 cups uncooked long grain rice
3-1/2 cups chicken broth
2 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon saffron threads or 2 teaspoons ground turmeric
1 bay leaf
2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup pitted Greek olives
1/2 cup minced fresh parsley

Steps:

  • In a large skillet, cook turkey and chorizo in oil in batches until browned. Remove with a slotted spoon and keep warm. , In the same skillet, saute onions and red pepper until tender. Add garlic and cayenne; cook 1 minute longer. Stir in tomato puree and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a stock pot. Stir in the water, rice, broth, salt, thyme, saffron, bay leaf, turkey and chorizo. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Add shrimp; cook for 2-3 minutes or until shrimp turn pink. Remove from the heat; discard bay leaf. Stir in olives and parsley.

Nutrition Facts : Calories 536 calories, Fat 26g fat (9g saturated fat), Cholesterol 159mg cholesterol, Sodium 1430mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

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

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

EASIEST EVER PAELLA



Easiest ever paella image

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
1 leek or onion, sliced
110g pack chorizo sausage, chopped
1 tsp turmeric
300g long grain rice
1l hot fish or chicken stock
200g frozen pea
400g frozen seafood mix, defrosted

Steps:

  • Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
  • Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Nutrition Facts : Calories 518 calories, Fat 12 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.29 milligram of sodium

More about "best seafood paella recipe ever"

BEST-EVER PAELLA RECIPE - HOW TO MAKE PAELLA - DELISH
best-ever-paella-recipe-how-to-make-paella-delish image
Heat a large 10" to 12" skillet over medium heat. Add chorizo and cook until crisp, then remove from skillet. If needed, add 1 tablespoon olive …
From delish.com
5/5 (4)
Total Time 1 hr 5 mins


PAELLA (THE BEST) - RICARDO
Bring to a boil and simmer for 5 minutes. Add the saffron. Season with salt and pepper. Mix well. Keep warm. Meanwhile, in a paella pan or in a large non-stick skillet over high heat, brown the chicken in the oil. Add the onion and garlic. Cook for 1 minute. Add the bell pepper, squid and chorizo.
From ricardocuisine.com
5/5 (30)
Category Main Dishes
Servings 6-8
Total Time 1 hr 30 mins


BEST-EVER PAELLA - 5* TRENDING RECIPES WITH VIDEOS
Season with salt and remove from pan. Add more olive oil if needed, then add onions and peppers and cook until tender, 6 minutes. Meanwhile, in a small bowl, combine saffron with 1 tablespoon warm water. Add garlic to skillet and cook until fragrant, 1 minute more. Add white wine and deglaze pan, scraping up any browned bits with a …
From food.theffeed.com


READ SEAFOOD PAELLA RECIPE ONLINE | LA TIENDA
I've made Paella several times a year for many, many years. This is by far the best recipe ever. We used salt and paprika seasoned cod cut into strips and smoked with shelled shrimp in a stove top smoker for 15 minutes for the fish, added finely diced Spanish chorizo and 12 cloves of garlic. Everything else was per directions and WOW! Paella ...
From tienda.com


AUTHENTIC SEAFOOD PAELLA RECIPE WITH SAFFRON - HIP FOODIE MOM
Add the mussels into the saucepan and pour in the chicken stock and wine or water. Immediately cover the pan with the lid for about 5 minutes. After about 5 minutes, lift the lid and check the mussels. Nearly all of the mussels should be open by now. If not, cover and cook an additional 1 to 2 minutes.
From hipfoodiemom.com


TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES
Step 1. To prepare the herb blend, combine the first 4 ingredients, and set aside. Advertisement. Step 2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel …
From myrecipes.com


BEST SEAFOOD PAELLA - BAKED AMBROSIA
Home » Savory » Lunch and Dinner » Best Seafood Paella. Best Seafood Paella. Published: Nov 27, 2018 Modified: Feb 10, 2021 by Angelina Papanikolaou. Jump to Recipe Print Recipe. 10 minutes of prep, lots of flavor and a complete healthy meal in one skillet! This easy Seafood Paella Recipe is the perfect weeknight meal (and goes great a glass of white wine). …
From bakedambrosia.com


THE BEST SEAFOOD PAELLA RECIPE - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for The Best Seafood Paella Recipe are provided here for you to discover and enjoy. Healthy Menu. Are Canned Mandarin Oranges Healthy Hearty And Healthy Taco Soup 1st Birthday Cake Recipes Healthy ...
From recipeshappy.com


EASY SEAFOOD PAELLA - TASTEABROAD - RECIPE WITH PICTURES
This Seafood Paella recipe is great for sharing with your friends! Just follow easy simple step-by-step picture directions and you will be rewarded with an amazing Spanish staple dish. 50; Serves 4; Easy; Ingredients. 1/2 lb Shrimp. 1/2 lb Clams. can substitute with mussels. 10 oz Seafood Mix. 1 Red Bell Pepper. 1 medium Yellow Onion. 2 cups Arborio Rice. 1 packet …
From tasteabroad.com


9 WAYS TO MAKE THE BEST PAELLA EVER | SAVEUR
Mariana Velasquez. To season a new carbon-steel pan, simmer an equal mixture of water and vinegar in the pan for 5 or 10 minutes, then wash thoroughly with soap and water. Next, boil a few ...
From saveur.com


HOW TO MAKE SEAFOOD PAELLA – RECIPE | FOOD | THE GUARDIAN
4 Start the paella Turn down the heat to medium-low, then fry the onion and the rest of the garlic, stirring often, until the onion is soft and golden; take care the garlic doesn’t burn.
From theguardian.com


EASY SEAFOOD PAELLA RECIPE - GOOD FOOD
Heat the oil in a paella pan or a large deep frying pan (about 32 cm/ 13 inches diameter) with a lid. Add the onion, garlic, capsicum, and chilli to the pan and cook over medium heat for 2 minutes, or until the onion and capsicum are soft. Add the paprika, turmeric and 1 teaspoon salt and stir-fry for 1–2 minutes, or until aromatic.
From goodfood.com.au


THE BEST SEAFOOD PAELLA RECIPE - CASSIA'S CUISINE
The Best Seafood Paella Recipe is a one pot seafood, rice dish that is filled with delicious flavors and it takes a few steps to reach ultimate rice perfection.. ARE YOU READY FOR A PARTY? It’s time to gather family and friends for a banquet! This Spanish Paella is exactly that: a feast of colored rice, clams, fish, mussels and shrimp, smoked sausage and saffron.
From cassiascuisine.com


TOP 100 SEAFOOD RECIPES - FOOD.COM
recipe Spanish Seafood Paella “Looking for a traditional Spanish recipe? Without a doubt, the best-known is going to be the prodigious paella. A tasty, adaptable and gregarious dish famed throughout Spain.” -Sageca. recipe Flounder With Bananas, Almonds & Rum "I really enjoyed this recipe. Quick, easy to prepare and the flavors are great. I'm glad I stepped into the wild …
From food.com


TOP 10 BEST SEAFOOD PAELLA RECIPE EVER JANUARY 2022
The Best Seafood Paella Recipe Ever of 2022 After hours of researching and comparing all models on the market, we find out the Best Seafood Paella Recipe Ever of 2022. Check our ranking below. Amazon Associates Disclosure: As An Amazon Associate, We Earn From Qualifying Purchases. Our Picks For The Top Seafood Paella Recipe Ever # Preview …
From caucasusreview.com


PAELLA SEAFOOD RECIPE, THE MOST AUTHENTIC SPANISH PAELLA
Seafood Paella is the most popular of the Paellas. Its large quantity of mollusks and crustaceans make it very tasty and full of color. Although it is called seafood, you can also add fish or any other sea product. In the high-class Seafood Paellas, it is usually seen lobster, as well as crayfish, prawns or crabs. The Valencian paella and the seafood paella are always …
From paellarecipes.org


SPANISH PAELLA - RECIPETIN EATS
Best paella pan / skillet – Paella pans are large and shallow so the rice spreads out thinly and cooks evenly without stirring. But you don’t need a paella pan to make paella! Just use a large skillet. The key is to ensure the rice is not stacked up more than about 2 cm / 3/5″ deep (excluding the liquid & seafood added later, but including onion etc mixed throughout rice), to …
From recipetineats.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


THE BEST EASY SEAFOOD PAELLA RECIPE - JOYCE OF COOKING
One of the most common ingredient in a paella is seafood. The beauty of this dish is that you have so many options. For this recipe I used MSC Certified lobster from Seafront Fish Market at St.Lawrence Market. They have lots of options for MSC Certified seafood so if you are ever in Toronto, this is a place to check out! Other options include cold water shrimp, scallops …
From joyceofcooking.com


ONE CHEF’S WORLD-FAMOUS, TOP-SECRET PAELLA RECIPE
For the paella: In the same pan, add the chorizo and cook for 5 minutes. Add the shrimp and squid and keep frying for 5 minutes, adding a drizzle of olive oil if necessary.
From vogue.com


AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - SPAIN ON A FORK
Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell …
From spainonafork.com


WEEKNIGHT CLAM AND SHRIMP SEAFOOD PAELLA - SKINNYTASTE
The must-have paella ingredients are saffron and rice. Saffron is a red spice, which gives the paella its yellow color. Saffron can be expensive, but you don’t need much for this seafood paella recipe. The best rice for paella is short-grain rice, like Arborio. You can also use medium-grain rice if that is what you have. I would not recommend ...
From skinnytaste.com


SEAFOOD PAELLA RECIPE - SIMPLY RECIPES
Heat a gas grill to medium-high heat (375oF), or light a charcoal grill and let burn until the charcoal is covered with gray ash. Steep the saffron: In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes.
From simplyrecipes.com


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


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


HOW TO COOK THE BEST SEAFOOD PAELLA RECIPE - EAT LIKE PINOY
Crockpot Seafood Paella Recipes. Crockpot dishes are somewhat similar to the way of using the slow cooker. All ingredients are placed in the crockpot and set over low heat for 3 to 4 hours. Procedures are the same as the other equipment. Instant Pot Seafood Paella; Using an instant pot is a modern way of preparing your Paella that significantly simplifies preparing it …
From eatlikepinoy.com


THE EASIEST SEAFOOD PAELLA RECIPE WITH SHRIMP AND SCALLOPS
This is the Easiest Seafood Paella Recipe you will ever find and guarantees to be one of the best paellas you will ever taste. – The 3 Key Factors to Making a Paella – First things first, make sure you use a paella pan when you´re making a paella. They are not that expensive and they cook the rice evenly and perfectly. The second thing is the rice, make sure you use …
From spainonafork.com


BEST SEAFOOD PAELLA RECIPE EVER WITH INGREDIENTS ...
Best Seafood Paella Recipe Ever SEAFOOD PAELLA. Provided by Tia Mowry. Categories main-dish. Time 1h35m. Yield 8 to 10 servings. Number Of Ingredients 21. Ingredients; 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 …
From tfrecipes.com


EASY PAELLA RECIPE - OLIVEMAGAZINE
Method. STEP 1. Cook the chicken in a little oil a large, wide frying pan or paella pan until browned all over. Scoop out and add the chorizo and pancetta and cook until crisp at the edges. Add the onion, garlic and pepper and cook until softened, then add back the chicken with the green beans.
From olivemagazine.com


SPANISH SEAFOOD PAELLA - THE SPANISH RADISH
Paella Valenciana – The original and most popular paella from the Valencian region. Made with chicken and/or pork, and rabbit, as well as beans, red and green peppers, and rice. Paella de Marisco – A meatless paella that contains prawns, mussels, squid, clams, and other seafood. It is known as Paella Marinera when it has 5 seafood ingredients.
From thespanishradish.com


BEST PAELLA EVER - I AM A FOOD BLOG
In a 16″–18″ paella pan, heat the oil over medium-high heat. Add the chorizo and the chicken, skin side down. Add the the shrimp and cook, flipping occasionally, until browned, about 5 minutes, then transfer the shrimp to a plate, leaving the meats to sear in the pan.
From iamafoodblog.com


RECIPE: PAELLA DEL CARMEN - BEST RECIPES EVER
Heat olive oil in a large paella pan or frying pan on medium. Add chicken and cook for 20 minutes, until well browned. Transfer to a plate. Add chorizo and …
From cbc.ca


BEST PAELLA RECIPE EVER - COOKEATSHARE
Trusted Results with Best paella recipe ever. Maria's Paella - All Recipes. This delicious seafood paella has been made by my family in Catalonia, ... I made this recipe and found it to be the best paella that I have ever had the pleasure .... Saffron-Scented Lobster Paella - All Recipes. Lobster, shrimp, mussels, and snapper are simmered on top of saffron-scented rice …
From cookeatshare.com


BEST PAELLA RECIPES, SEAFOOD AND CHICKEN : MAKE PERFECT PAELLA
Best Paella Recipes, Seafood and Chicken : Make Perfect Paella. Paella is a classic iconic Spanish dish, that shares the same passion for Spaniards that Italians have for pizza and pasta. But, although it is a relatively simple dish, it can be hard to get it right every time. Paella, like risotto and fried rice, can be very disappointing if things go wrong. The key is to learn to cook …
From top40recipes.com


LOADED WITH GOODIES, THIS IS THE BEST SEAFOOD PAELLA YOU ...
The most classic of all Spanish recipes loaded with goodies, this is the best seafood paella you’ll ever make. All it takes is some fresh seafood from the market, some tried and true pantry ingredients and a classic flat-bottomed paella pan. Just wait until your family and friends taste it…they’ll nominate you for every party! You can find the video on my YouTube …
From carolinejbeck.com


READ THE ULTIMATE MIXED PAELLA RECIPE ONLINE | LA TIENDA
This is by far the best recipe I have ever tried! It was the right amount for the 14" paella pan we have. We did modify it a bit in terms of the seafood mix and amount of chicken and chorizo, but we followed the rest to the letter. We liked the sequence of the recipe which provides an optional stopping point midway. This allows you to do all the hard cooking ahead of time and then do …
From tienda.com


RESEARCHERS IN VALENCIA PINPOINT UNWRITTEN RULES OF PAELLA ...
The standard seafood paella encountered elsewhere in Spain is mostly dismissed by valencianos as arroz con cosas (rice with issues). “In Valencia everybody thinks their recipe is the very best which is why we carried out this analysis, to attempt to arrive at a consensus,” he stated. Final yr the regional authorities declared Valencian paella a cultural asset. “Paella is …
From healthyrecipes.extremefatloss.org


17 BEST PAELLA RECIPES - HOW TO MAKE PAELLA
The best paella recipes will come in handy for National Paella Day (September 20th), as well as Cinco de Mayo celebrations. From classic Seafood Paella and Paella Valenciana, to innovative dessert ...
From parade.com


Related Search