Recipe: Delicious Seafood Paella

recipe delicious seafood paella 2

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

Seafood Paella 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. Seafood paella became popular on the sunny beaches of Valencia and Barcelona. You can have Seafood Paella using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Seafood Paella

  1. You need 250 g of kingklip fillet.
  2. You need 300 g of calamari rings.
  3. Prepare 300 g of mussel meat.
  4. You need 300 g of king prawns.
  5. It’s 1 of red onion – finely chopped.
  6. Prepare 1 tin of chopped tomato.
  7. Prepare 50 ml of tomato paste.
  8. It’s 5 cloves of garlic finely minced.
  9. Prepare 1 of thumb size ginger – grated.
  10. Prepare Pinch of saffron.
  11. It’s 2 cups of basmati rice.
  12. You need 1 cup of hot water.
  13. Prepare 3 cups of cold water.
  14. It’s 1 cup of baby peas.
  15. It’s 1 of red pepper – sliced.
  16. Prepare of To serve- parsley and lemon wedges.

This is the pan of rice that the world fell in love with. Apart from beautifully fresh fish, shrimp, squid, mussels, and clams, the real treasure of seafood paella is the rice. 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!

Seafood Paella step by step

  1. Heat olive oil and fry kingklip in small batches for 3-4 minutes. Remove and set aside.
  2. Fry calamari in same pan for 5 minutes and remove.
  3. Fry onion, garlic and ginger until fragrant in 1 Tbls ghee.
  4. Add tin of tomatoes and tomato paste and reduce for 10 minutes on medium heat.
  5. Meanwhile add a pinch of saffron to 1 cup hot water and steep for 10minutes.
  6. Add rice to tomatoes sauce and braise for 5 minutes uncovered.
  7. Strain saffron and add infused water to tomatoes and rice mixture together with 3 cups cold water. Bring to the boil.
  8. Return precooked fish and calamari to the pan.
  9. Add mussel meat, peas and red pepper and simmer with lid closed until most of the liquid is absorbed.
  10. Place prawns on top of rice and steam for 10 minutes until cooked.
  11. Serve with parsley and lemon wedges.

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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