SEAFOOD PAELLA RECIPES AUTHENTIC RECIPES

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SEAFOOD PAELLA RECIPE - EPICURIOUS



Seafood Paella Recipe - Epicurious image

This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).

Provided by Claudia Roden

Yield Makes 4 servings

Number Of Ingredients 14

1 large onion, finely chopped
5 tablespoons olive oil
2 garlic cloves, crushed to a paste or finely chopped
2 tomatoes, peeled and chopped
1/2 teaspoon sugar
Salt
1 teaspoon pimentón dulce (or sweet paprika)
A good pinch of saffron threads
4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
3 cups fish or chicken stock, plus more if needed
1 cup dry white wine
12 jumbo shrimp in their shells
16 mussels, scrubbed and debearded

Steps:

  • Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
  • Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
  • Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
  • Arrange the mussels on top of the paella.

SEAFOOD RECIPES - BBC GOOD FOOD



Seafood recipes - BBC Good Food image

From seafood pastas and paellas, to creamy chowders and curries, our seafood recipes celebrate prawns, crab, clams, mussels and more

Provided by Good Food team

Number Of Ingredients 1

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PAELLA RECIPE - BBC FOOD
An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo. Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt.
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An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo. Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt.
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An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain
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  • 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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PAELLA RECIPE - BBC FOOD
An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo. Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt.
From bbc.co.uk
Reviews 4.1
Cuisine Spanish
Calories 660kcal per serving
  • Scatter the chopped parsley over the paella and serve immediately.
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An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain
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Total Time 35 minutes
Cuisine European
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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Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
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