Hello, I am Marie. Today, I’m gonna show you how to make seafood paella recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Seafood Paella Recipe
Seafood Paella is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Seafood Paella is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook seafood paella using 20 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Seafood Paella:
- Prepare 2 cups chicken stock or 1 stock cube with 2 cups of boiling water
- Make ready 2 cups dry white
- Take 2 teaspoons smoked paprika
- Take 1/2 teaspoon saffron threads, crumbled
- Make ready 1/4 teaspoon each salt and pepper
- Prepare 3 tablespoons olive oil
- Prepare 1 onion, finely chopped
- Take 1 red bell pepper, finely chopped
- Get 4 cloves garlic, finely chopped
- Get 2 chorizo sausages, sliced into thin half-moons
- Take 3 cups Italian Arborio rice
- Take 1 tin diced tomatoes
- Prepare 2 tomatoes, quartered
- Make ready 1 cup Edamame beans (or peas)
- Prepare 450 g prawn tails, cleaned (I deep fried the heads for fun)
- Make ready 400 g half mussels
- Prepare 400 g calamari steak cut in strips
- Get 1 cup chopped parsley, for garnish
- Make ready 2 lemons quartered, for garnish
- Prepare 4 chilies chopped, for garnish
Instructions to make Seafood Paella:
- Prep all ingredients before your guests arrive. Assemble them next to the braai until you are ready.
- In a jug, mix together the and stock. Add the saffron and salt. Let the flavours marry for as long as possible.
- When the braai is ready, place a big paella pan on the grid. Heat the olive oil in that pan. Add the onion and red pepper and cook it until the onion is translucent. Stir in the garlic and chorizo and cook until fragrant.
- Add the rice. Cook, stirring for 5 minutes until the rice is toasted and coated in the oil, onion and pepper mix.
- Stir in the stock, tomatoes, peas and paprika. Taste for seasoning and add more salt, if necessary.
- Spread the rice evenly over the bottom of the pan. Cover the pan with foil and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the liquid. It’s important not to stir the rice, even though you may want to. You want to create a crust at the bottom. If it starts to look too dry, add some water/, but not too much and DON’T stir.
- Add the seafood, nestle it nicely into the rice. Cover with foil and let the seafood and rice cook. This should take about 10 minutes.
- Remove the foil, check that the liquid is absorbed, that everything is cooked and adjust the seasoning, if necessary.
- Finally, check to see if the elusive ‘socarrat’ was created. This is the golden brown crust at the bottom of the pan. If you can, wait to see if you can create the crust, if not - better luck next time…
- Sprinkle with parsley and bring the whole pan to the table. Serve with lemons, chilli, more parsley and a lot more .
- Thanks simplyrecipes.com for the inspo
So that’s going to wrap this up for this special dish seafood paella recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
