Seafood Paella. 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.
Seafood paella became popular on the sunny beaches of Valencia and Barcelona. 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. You can have Seafood Paella using 17 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Seafood Paella
- Prepare 2 cups of Arborio or uncooked white rice.
- Prepare 1 of onion chopped finely.
- It’s 3 cloves of garlic, grated.
- You need 1 packet of seafood mix.
- It’s 500 g of prawns.
- It’s 500 g of black mussels.
- You need 2 tsp of smoked paprika.
- Prepare 1 tsp of crushed chillies.
- You need 1/2 tsp of ground coriander.
- You need 1/2 tsp of ground coriander.
- Prepare 1 tbsp of butter.
- Prepare 3 cups of vegetable stock.
- Prepare 1/2 cup of steamed green peas.
- You need 1 pinch of saffron threads.
- Prepare 1 of lemon cut into wedges.
- You need 1 tsp of sea salt or to taste.
- Prepare 5 tbsp of 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.
Seafood Paella step by step
- 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).
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. Seafood Paella is the most popular of the Paellas. Its large quantity of mollusks and crustaceans make it very tasty and full of color.
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