EASY SEAFOOD PAELLA RECIPE RECIPES

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EASY PAELLA RECIPE - BBC GOOD FOOD



Easy paella recipe - BBC Good Food image

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Provided by Jane Hornby

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
3 tbsp dry sherry or white wine (optional)
400g can chopped tomatoes with garlic
900ml chicken stock
400g frozen seafood mix , defrosted
1 lemon, ½ juiced, ½ cut into wedges
handful of flat-leaf parsley, roughly chopped

Steps:

  • Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
  • Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
  • Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
  • Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

Nutrition Facts : Calories 431 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.1 milligram of sodium

EASY SEAFOOD PAELLA RECIPE - GOOD FOOD



Easy seafood paella Recipe - Good Food image

A recipe from the Good Food collection.

Provided by goodfood.com.au

Categories     Lunch

Total Time 45 minutes

Yield SERVES 6

Number Of Ingredients 18

500 g (1 lb 2 oz) raw medium prawns (shrimp)
300 g (10½ oz) skinless firm white fish fillets
250 g (9 oz) black mussels
200 g (7 oz) calamari rings
60 ml (¼ cup) olive oil
1 large onion, diced
3 cloves garlic, finely chopped
1 small red capsicum (pepper), thinly sliced
1 small red chilli, deseeded and chopped, optional
2 teaspoons paprika
1 teaspoon ground turmeric
2 tomatoes, peeled and diced
1 tablespoon tomato paste (purée)
400 g (2 cups) long-grain rice
125 ml (½ cup) white wine
1.25 litres (5 cups) fish stock
3 tablespoons choppedflat-leaf (Italian) parsley, for serving
lemon wedges, for serving

Steps:

  • 1. Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end. Cut the fish fillets into 2.5 cm (1 inch) cubes. Scrub the mussels and pull out the hairy beards. Discard any broken mussels or those that don't close when tapped. Refrigerate the seafood, covered, until ready to use.

    2. Heat the oil in a paella pan or a large deep frying pan (about 32 cm/ 13 inches diameter) with a lid. Add the onion, garlic, capsicum, and chilli to the pan and cook over medium heat for 2 minutes, or until the onion and capsicum are soft. Add the paprika, turmeric and 1 teaspoon salt and stir-fry for 1–2 minutes, or until aromatic.

    3. Add the tomato and cook for 5 minutes, or until softened. Add the tomato paste. Stir in the rice until it is well coated.

    4. Pour in the wine and simmer until almost absorbed. Add all the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes, or until almost all the liquid is absorbed into the rice. There is no need to stir the rice, but you may occasionally need to fluff it up with a fork to separate the grains.

    5. Add the mussels to the pan, poking the shells into the rice, cover and cook for 2–3 minutes over low heat. Add the prawns and cook for 2–3 minutes. Add the fish, cover and cook for 3 minutes. Finally, add the calamari rings and cook for 1–2 minutes. By this time, the mussels should have opened—discard any unopened ones. The prawns should be pink and the fish should flake easily when tested with a fork. The calamari should be white, moist and tender. Cook for another 2–3 minutes if the seafood is not quite cooked, but avoid overcooking as the seafood will toughen and dry out.

    6. Serve with parsley and lemon wedges. Delicious with a tossed salad.

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Total Time 1 hours 50 minutes
Category Dinner, Main course
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  • Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.
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Cuisine https://schema.org/LowLactoseDiet
Calories 858 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
    3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
    4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
    5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
    6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
    7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
    8. Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
    9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
    10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.
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CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES
This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful
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Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 858 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
    3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
    4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
    5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
    6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
    7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
    8. Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
    9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
    10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 822 calories per serving
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    2. Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 800ml of stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you’ve got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.
    3. After 15 minutes the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. You may want to add an extra splash of stock here if the rice looks a bit dry. Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side and a crisp green salad.
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Total Time 35 minutes
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Calories 580 calories per serving
  • Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

    Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

    Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

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The technique to paella is pretty straightforward: Unlike with risotto, paella is hardly stirred or not at all. And equally unlike with risotto (but very much as with Persian tahdig), you want the bottom to brown if at all possible.   This can be a matter of chance. But the likelihood increases if you keep the heat relatively high, turning it down only when you smell a little scorching. (That won’t ruin the dish as long as you catch it in time.) That browned bottom is called socarrat, and should you achieve it, no one will say you’ve made arroz con cosas.
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