Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, seafood paella. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
A festive occasion calls for a big statement, and this paella is just that: a colorful rice dish bursting with clams, mussels and shrimp along with smoky chorizo and saffron for tons of flavor. You don't need much else to serve alongside it, but you could make a green salad if you feel inspired. 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. Add the rice, chicken stock and saffron into the mixture and bring it to a boil.
Seafood Paella is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Seafood Paella is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook seafood paella using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Seafood Paella:
- Make ready 2 cups Arborio or uncooked white rice
- Take 1 onion chopped finely
- Take 3 cloves garlic, grated
- Get 1 packet seafood mix
- Prepare 500 g prawns
- Get 500 g black mussels
- Take 2 tsp smoked paprika
- Get 1 tsp crushed chillies
- Take 1/2 tsp ground coriander
- Make ready 1/2 tsp ground coriander
- Take 1 tbsp butter
- Get 3 cups vegetable stock
- Prepare 1/2 cup steamed green peas
- Get 1 pinch saffron threads
- Get 1 lemon cut into wedges
- Make ready 1 tsp sea salt or to taste
- Get 5 tbsp extra virgin olive oil
This saffron-infused easy seafood paella with shrimp and lobster is a simpler take on the traditional beloved Spanish dish with fewer ingredients and no special pan. It will deliver the WOW factor on all level, but you don't need to wait for a special occasion to make it! In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to.
Instructions to make Seafood Paella:
- Rinse and devein prawns, then transfer to a bowl. Drizzle with olive oil and season with salt. Set aside.
- Add vegetable stock to a saucepan and season to your taste with sea salt. Add saffron threads, cover with a lid and allow it to steep while you start the paella.
- In a large deep skillet heat up 3 tbsp of olive oil and add the diced onion with a pinch of salt, some smoked paprika, ground coriander, crushed chillies and sauté until translucent. Add the garlic and give it a stir.
- Stir in the rice making sure it coats nicely in the olive oil. Stir in the stock and bring to a boil. Cover with a lid, turn stove to low heat and cook for 20-25 minutes. Once the rice is almost cooked through allow to sit covered for 5 minutes.
- In a different pan heat up butter and garlic and add the prawns and give it a nice toss in the garlic butter, cook for 5-6 minutes and set aside in a bowl.
- In the same pan add the seafood mix. Add a pinch of salt and paprika and cover with a lid and allow to cook for about 10 - 15 minutes once it's cooked through, transfer on top of the paella and mix through with the rice.
- Steam mussels in a pot for 4 - 5 minutes until they open and release the sea water then strain. Transfer them on top of the paella together with the prawns.
- Serve your paella sprinkled with the green peas and garnish lemon wedges and parsley (optional)
In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to. Commonly though a seafood paella will include a combination of shrimp, clams, mussels and often squid. Some will also add a few pieces of firm-fleshed fish to the mix. For our seafood paella recipe we're using Barcelona's very own brand of seafood paella cooking base: Aneto.
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