Seafood Paella Recipe

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2 votes | 769 views

We have tried to capture something of the spirit of Spain in this seafood paella recipe - try it yourself - you won't be disappointed.
And don't be put off by the number of ingredients - it's really quite simple and the results make the effort worthwhile.
It should be the culmination of a whole day of relaxation, drinking, talking and eating. A labour of love, to be presented with a flourish.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $4.52 view details
  • 1 Plump chicken breast - skined and boned
  • 4 ozs. Chorizo - chopped
  • 1lb. Medium prawns
  • 2 Small squid "calamares"
  • 12 ozs. Monkfish fillet in bitesize pieces
  • 12 Fresh mussels
  • 1 Small onion coarsly chopped
  • 1 Red pepper cut into 1" dice
  • 1/2 a cup of peas
  • 1/4 lb. of mushrooms chopped
  • 3 Cloves of garlic finely chopped
  • 2 Cups of paella rice
  • 1 Quart of fish and shellfish stock
  • 12 Threads of saffron
  • 2 Lemons cut in quarters lengthwise
  • 1 Bunch of parsley
  • Salt and black pepper
  • Extra virgin olive oil
  • A 13" Traditional paella pan or "Paellera"

Directions

  1. Cut the chicken up into 1" dice.
  2. Cut the squid into bite-sized pieces.
  3. Cook the mussels in a little water until they open (discard any that don't open)
  4. Take off the half shell and reserve the mussels - add any liquid to your stock.
  5. Leave the shells on eight of the prawns and shell the rest.
  6. OK - add 2-3 tablespoons of the olive oil to your paella pan.
  7. Now - on a high heat - fry the onions - mushrooms and red pepper with the chicken pieces and squid - stirring frequently for about five minutes, you want them to color but not burn.
  8. Reduce the heat to low and add the garlic and chorizo- stirring for two minutes.
  9. Then the rice - which you stir for a couple of minutes until it begins to turn opaque.
  10. Add a little more oil if it looks too dry.
  11. Remove from the heat and boil up the stock with the saffron for about ten minutes.
  12. Now - replace the pan on a high heat - add half the stock and give it a final stir.
  13. Arrange the fish and prawns in the liquid with the shell-on Prawns on top.
  14. Let the liquid reduce (don't stir it again) - and add the rest of the stock.
  15. Let the liquid reduce until there is almost none left and then remove from the heat.
  16. Arrange the mussels around the rim of your paellera.
  17. Cover the pan with a clean cloth and leave for ten minutes or so, until the rice has absorbed all the liquid.
  18. Cut the lemons in quarters lengthwise and arrange around the rim.
  19. Now - chop some parsley and sprinkle liberally on top of your Paella.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 402g
Recipe makes 6 servings
Calories 415  
Calories from Fat 127 31%
Total Fat 14.1g 18%
Saturated Fat 4.08g 16%
Trans Fat 0.0g  
Cholesterol 256mg 85%
Sodium 582mg 24%
Potassium 1218mg 35%
Total Carbs 6.84g 2%
Dietary Fiber 1.3g 4%
Sugars 1.96g 1%
Protein 61.63g 99%
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Reviews

  • Pam Lynn
    Glad you like it Shalina. There are more versions on our website. Happy Cooking!
    Pam
    I've cooked/tasted this recipe!

    Comments

    • Shalina Silva
      March 5, 2013
      Oh I love this! I have tried this one and made my own version too. I just love paella :)

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