Hello, I am Marie. Today, we’re going to prepare seafood paella recipe. Never skip 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 will be really delicious. Not to mention, it’s super satisfying.
Seafood Paella Recipe
Seafood Paella is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Seafood Paella is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook seafood paella using 20 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Seafood Paella:
- Make ready 2 cups chicken stock or 1 stock cube with 2 cups of boiling water
- Take 2 cups dry
- Get 2 teaspoons smoked paprika
- Get 1/2 teaspoon saffron threads, cbled
- Get 1/4 teaspoon each salt and pepper
- Prepare 3 tablespoons olive oil
- Prepare 1 onion, finely chopped
- Get 1 red bell pepper, finely chopped
- Get 4 cloves garlic, finely chopped
- Take 2 chorizo sausages, sliced into thin half-moons
- Make ready 3 cups Italian Arborio rice
- Prepare 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)
- Take 400 g half mussels
- Prepare 400 g calamari steak cut in strips
- Make ready 1 cup chopped parsley, for garnish
- Take 2 lemons quartered, for garnish
- Take 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 distinctive dish seafood paella recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
