EASY SEAFOOD PAELLA RECIPE
Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.
Provided by The Mediterranean Dish
Categories Entree
Time 1h
Number Of Ingredients 15
Steps:
- In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. 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 tbsp 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. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
- Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
- Serve the paella hot with your favorite white wine.
Nutrition Facts : Calories 516 calories, Sugar 4.3 g, Sodium 862.3 mg, Fat 21.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.1 g, Protein 41.1 g, Cholesterol 190.1 mg
PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI
Steps:
- For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
- Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
- Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
- Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
- Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
- For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
- For serving: Garnish with the chives and a drizzle of aioli.
MIXED SEAFOOD PAELLA WITH GARLIC AIOLI
Steps:
- Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish. Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves. Preheat an oven to 350 degrees F. Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli.
- Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.
SEAFOOD PAELLA AND SAFFRON AIOLI
Provided by Alice Hart
Categories lunch, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic clove, saffron and a pinch of salt. Whisk at high speed while adding the oil drop by drop. As the mixture thickens, increase the oil to a very thin trickle until it is used up and the aioli is thick and wobbly. Adjust the seasoning with a squeeze of lemon juice and more salt, if needed.
- To make the paella: In a large deep-sided frying pan or paella pan with a lid, heat the olive oil over medium heat. Add the onion and sauté until soft and golden, about 15 minutes.
- Coarsely grate the tomatoes, cut side down, until only the skin remains. Discard the skins. There should be about 2 cups.
- Stir the tomatoes, peppers, bay leaves and paprika into the onion. Simmer, stirring occasionally, until no liquid remains, about 15 minutes. Add the stock, bring to a boil and pour in the rice. Stir and simmer for 10 minutes, stirring a few times to prevent sticking.
- Add the peas, squid, mussels or clams, and shrimp, incorporating everything into the rice. Simmer over low heat until nearly all the liquid has disappeared, about 10 minutes. Cover with a lid, remove from heat and rest for 5 to 10 minutes more. Scatter with parsley and cool. Serve with the saffron aioli and lemon wedges.
Nutrition Facts : @context http, Calories 779, UnsaturatedFat 37 grams, Carbohydrate 57 grams, Fat 47 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams
SHELLFISH AND CHICKEN PAELLA WITH SAFFRON RICE CHORIZO AND GREEN PEAS
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Yield 8 servings
Number Of Ingredients 60
Steps:
- For the rice: Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork.
- For the aioli: Place the garlic, salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.
- For the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside.
- Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes. Let rest 15 minutes, then cut into quarters.
- Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels. Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute.
- Season the squid with salt and pepper to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked though. Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste. Serve immediately.
- For the rice: Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork.
- For the aioli: Place the garlic, salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.
- For the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside.
- Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes. Let rest 15 minutes, then cut into quarters.
- Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels. Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute.
- Season the squid with salt and pepper to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked though. Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste. Serve immediately.
SHELLFISH AND CHICKEN PAELLA WITH SAFFRON RICE CHORIZO AND GREEN PEAS
Paella is a versatile dish made with regional ingredients. It is meant to use the freshest, most readily available fish that can be found. If you use fish or shellfish, go with what is freshest and vary the cooking time -- when you add that particular ingredient to the mix -- accordingly. Since we were in San Francisco, we decided to use local, fresh-caught cuttlefish. I encourage you to use whatever your fish market or fish monger was able to catch that day. I also suggest using the thighs and legs of the chicken because the dark meat will more likely stay moist during the cooking process than chicken breast. I season each layer of the dish with salt and pepper, but go easy: the chorizo adds quite a bit of salt to the dish too.
Provided by Bobby Flay
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 27
Steps:
- For the aioli:
- Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.
- For the paella:
- Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.
- Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
- Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.
- Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
- Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
SHELLFISH AND CHORIZO PAELLA WITH SAFFRON AND SQUID INK RICE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h
Yield 10 servings
Number Of Ingredients 37
Steps:
- Preheat oven to 375 degrees F.
- Place tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside.
- Bring a large pot of salted water to boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Let cool and remove meat. Leave claws whole, cut body meat into large dice.
- Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels.
- Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper, to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked through. Add both of the rices, stock, peas, tomatoes, lobsters, and chorizo and stir to combine. Place the mussels and clams in a pot with a cup of water; cover the pot and cook until the clams and mussels open. Add the clams and mussels to the rice. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste. Serve immediately.
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Bring stock to a simmer. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook to 15 to 18 minutes, remove cover and fluff with fork.
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the squid ink to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with fork
- Place the garlic, salt, yolks, lemon juice, and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with white pepper, to taste. Refrigerate until ready to use.
ALFRESCO DINING - SEAFOOD PAELLA AND SAFFRON AIOLI
Paella is a perfect food for taking on a picnic since it can be enjoyed at room temperature and feeds a crowd. This version has only seafood, no chicken, and no sausages.
Provided by threeovens
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Use a mixer, fitted with the whisk attachment, and combine egg yolks, garlic, saffron, and a pinch of salt; whisk at high speed, while adding oil, drop by drop (this is important because otherwise mixture will not thicken properly).
- As the aioli begins to thicken you can increase the oil to a thin stream; adjust seasonings with a squeeze of lemon juice and/or more salt, if needed.
- In a paella pan with lid or large deep-sided skillet, heat olive oil over medium heat; add onion and saute until softened and golden, about 15 minutes.
- Meanwhile, coarsely grate the tomatoes, cut side, until only the skins remain and discard skins; you should have about 2 cups of tomatoes.
- Stir the tomatoes, peppers, and bay leaves into the onions; season with paprika.
- Simmer, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
- Add the stock, bring to a boil, then stir in the rice; reduce heat to medium and simmer 10 minutes, stirring to prevent the rice from sticking.
- Stir in the peas, squid, mussels or clams, and shrimp; turn heat to low and simmer until nearly all the liquid has evaporated, about 10 minutes.
- Cover with lid, remove from heat, and let rest 5 to 10 minutes; sprinkle with parsley and let cool.
- Serve with saffron aioli and lemon wedges.
Nutrition Facts : Calories 1014.5, Fat 61.5, SaturatedFat 9.2, Cholesterol 310.1, Sodium 943.1, Carbohydrate 71.4, Fiber 5.4, Sugar 6.1, Protein 42.4
SAFFRON AïOLI
Make your own aïoli infused with saffron to use as a sauce at your next summer barbecue. Made with egg yolks, lemon juice, garlic and mustard, it's easy to make
Provided by Anna Glover
Categories Condiment
Time 15m
Yield Serves 8 as a dip
Number Of Ingredients 6
Steps:
- Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
- Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.
Nutrition Facts : Calories 244 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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- Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator (or overnight).
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- Heat oil in paella pan over medium-high heat. Sautee the chorizo until browned, remove and reserve. Add chicken and brown on all sides. Remove from pan and reserve.
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- In a paella pan or a large skillet (I used a 12-inch non-stick skillet), add the olive oil and fry the onion until soft. Add the garlic and cook for another minute. Add the tomatoes, sugar, salt, paprika, and saffron and stir well. Cook until the tomatoes are thickened and reduced (5-7 minutes).
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- Cook over medium-low heat for about 25 minutes. Move and rotate the pan so that the rice cooks evenly. After about 15 minutes, lay the shrimp on top. Cook until they have become pink on both sides. If the rice looks to dry, add more boiling stock.
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