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  • Seafood Paella

Seafood Paella

Posted on Mar 9th, 2023
by Paul Hegeman
Categories:
  • Dinner
  • Seafood Recipes
Seafood Paella

Paella (pa-yay-aa) is a traditional Spanish dish that actually takes its name from the pot in which it is cooked: a Paellera.

Paella originated from the Valencia region but now virtually every part of Spain offers their own version. The authentic Valencian recipe is made with chicken or rabbit meat, but seafood is now one of the most popular protein choices for a fabulous paella recipe.

While there is much debate as to what ingredients belong in a paella, but there is no debate that at the core there should be rice and saffron, the most expensive spice in the world. As always and especially with this dish, feel free to substitute ingredients to your liking or current availability.

Buen Provecho! Enjoy this delicious seafood paella recipe!

Seafood Paella

Seafood Paella

Paul Hegeman
4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Spanish
Servings 6 servings

Ingredients
 
 

  • 12 large prawns fresh, Shelled and de-veined, tails left on, heads may be left on for presentation
  • 20 mussels cleaned
  • 2 squid tubes cut into eighths, ask the fishmonger to clean, and score
  • 2 chorizo sausages sliced into 1 cm (half an inch) pieces
  • 3 chicken thighs boneless, skinless, cut into 1/4s
  • 2 medium onions finely diced
  • 3 cloves garlic chopped
  • 1.5 cups arborio rice
  • 3 cups chicken stock
  • 2 pinches saffron threads
  • 1 green bell pepper
  • 1 tinned tomatoes diced, 440 grams
  • 1/4 cup white wine
  • 1/2 cup baby peas frozen
  • flat lead parsley for garnish
  • 2 lemons cut into wedges
  • olive oil extra virgin
  • butter
  • sea salt flakes
  • pepper grinded

Instructions
 

  • Put the saffron threads into the chicken stock and place over a very low flame.
  • Pour a little olive oil into a fry pan and place over high heat.
  • Saute the chorizo sausage 1-2 minutes and remove.
  • Season the chicken and lightly brown in the remaining chorizo oil, remove.
  • Wipe the pan clean, add a little oil and place over high heat.
  • Season the squid pieces, saute for 1 minute and transfer to a small bowl.
  • In a large heavy based pot over medium high heat pour a few tbsps of olive oil.
  • Soften the onion for 1 minute and add the garlic and capsicum.
  • Cook for a further 1 minute (do not allow to brown).
  • Add the rice, increase the heat to high and stir.
  • Add the wine and cook until almost fully absorbed, stir through a couple knobs of butter.
  • Add the stock, bring to the boil and reduce to a simmer, cook for 5 minutes.
  • Add the tomatoes, chicken, chorizo, mussels and prawns, mix well and cook for a further 5 minutes.
  • Once all the mussels have opened, check that the rice is almost cooked.
  • Add the squid pieces and the peas, stir well and cook a further 5 minutes.
  • Paella should be served slightly wetter than risotto, depending on the brand of rice and stove temperature; more stock may need to be incorporated at the end to achieve this.
  • Transfer it all to a large serving dish (or individual plates) and garnish with chopped parsley and lemon wedges.

Notes

PAELLA
Tried this recipe?Let us know how it was!
  • Dairy-Free
  • Easy Meals
  • Family Dinners
  • Gluten-Free

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

4.92 from 46 votes (46 ratings without comment)

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