Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, seafood paella. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Heat the oil in a large paella pan or an extra-large frying pan. This seafood-lover's version of paella from Food & Wine 's Kay Chun has four different types of shellfish, as well as plenty of meaty bites of chorizo. Seafood Paella is the most popular of the Paellas.
Seafood Paella is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Seafood Paella is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook seafood paella using 19 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Seafood Paella:
- Prepare 1 oz butter
- Take 3 tbsp olive oil
- Get 170 grams chorizo cut into thin slices
- Prepare 1/4 tsp saffron strands
- Make ready 1 large onion finely chopped
- Make ready 5 clove garlic peeled and thinly sliced
- Take 1 green pepper diced
- Take 1 red pepper diced
- Take 1/2 cup paella rice
- Make ready 2 pints chicken stock
- Take 1 cup dry white wine
- Get 4 large tomatoes de-seeded and diced
- Prepare 1/2 tsp thyme leaf
- Make ready 1/2 tsp chilli flakes or a finely chopped chilli
- Get 1/2 tsp paprika
- Prepare 1 cup frozen or fresh peas
- Take 6 large king prawns
- Take 350 grams prawns
- Get 300 grams squid chopped into bite size pieces
With flavors of citrus and sherry, if you want just skip the seafood and eat the rice! If compliments were worth money, I'd be a millionaire! This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.
Instructions to make Seafood Paella:
- Heat half the olive oil and butter in a large flat bottom pan over medium heat. Get another pan ready for your seafood for later.
- Fry chorizo until slightly crisp. Get your hot chicken stock ready and add saffron to the stock.
- Add onion peppers and 4 cloves of garlic and fry until soft.
- Add thyme, chilli or flakes and rice. Stir until rice is coated with oil. Turn down heat if rice starts to stick to the bottom of the pan.
- Add paprika and wine.
- When wine starts to bubble add about 1 and 1/2 pints of chicken stock. Add tomatoes and peas. Turn down heat and cook for about 10 mins. Don't take your eye of the pan because this rice is like a sponge. If it sticks or feels to thick add a little more stock.
- Now is the time to put the cat out. Heat the rest of your oil and garlic and butter in your other pan. Fry king prawns for about 1 minute each side. Then add to paella. Try to keep some oil you have a little more to do.
- Do the same with your prawns for 1 minute. Add to paella.
- Now add squid for no more than 1 minute and add to paella.
- Lemon and parsley to garnish. Let the cat in and enjoy.
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. Seafood Paella made with Calasparra rice, tiger shrimp, squid, littleneck clams, and mussels with garlic and parsley paste and saffron. This delicious seafood paella was prepared by my wife, Dey. Read the Seafood Paella recipe, the iconic Spanish dish.
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