TRADITIONAL SPANISH SEAFOOD PAELLA RECIPE
This easy seafood paella recipe will get you a plate of rice every bit as delicious as the stuff served in tapas bars from Barcelona to Valencia! Just make sure to bring an empty stomach.
Provided by David Pope
Categories Main
Time 50m
Number Of Ingredients 12
Steps:
- In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
- Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
- Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
- Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
- Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).
- Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
- Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
- When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!
- When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.
Nutrition Facts : Calories 620.73 kcal, Carbohydrate 84.56 g, Protein 14.35 g, Fat 19.66 g, SaturatedFat 2.84 g, Cholesterol 53.38 mg, Sodium 928.04 mg, Fiber 2.7 g, Sugar 5.06 g, ServingSize 1 serving
SPANISH SEAFOOD PAELLA
Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella ... that tasty, adaptable, gregarious dish famed throughout Spain.
Provided by Sageca
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
- Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
- When the onion begins to sizzle, increase the heat to medium.
- Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.
- As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.
- When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil.
- Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
- Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down.
- Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time.
- The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.
- Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.
AUTHENTIC SPANISH SEAFOOD PAELLA
Steps:
- Rouchly chop 3 cloves of garlic, finely dice 1/2 onion, finely chop 1/2 red bell pepper and cut 1 cleaned tube of squid into small squares
- Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees
- After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together and then add in 2 1/2 cups fish broth
- Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat, just go between 1 to 2 minutes, then remove the pan from the heat and cover
- After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!
Nutrition Facts : Calories 365 kcal, Carbohydrate 11 g, Protein 2 g, Fat 36 g, SaturatedFat 5 g, Sodium 325 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 30 g, ServingSize 1 serving
AUTHENTIC SEAFOOD PAELLA
Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.
Provided by Allrecipes
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 2
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
- Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
- Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.
Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g
AUTHENTIC SPANISH PAELLA
This is one of my all time favorite dishes. I've been experimenting for a year now and I think I've finally got it perfect. This recipe is for an 18" pallera cooked on an open flame (a weber grill works perfectly). For a smaller pan and stovetop cooking half the recipe. Note: Some purists say an 'authentic' paella doesn't mix meat and seafood. I see it as a matter of taste, and most of the paella I've had from various regions throughout Spain has been mixed. I leave the arguments to the old men in Valencia.
Provided by parisucks
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- It's best to have all of your ingredients prepared before you start cooking.
- Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly salting. (In my area rabbit is seasonal. During the summer and fall I substitute with chicken legs).
- I peel my shrimp, leaving only the tail and then salt them. In Spain they tend to leave the shrimp unshelled.
- I always try to make my chicken stock from scratch (time permitting), adding a bit of rosemary, a tiny pinch of saffron and a bit of thyme. If you're going to use bouillon, I'd recommend at least heating it up with these herbs and then straining before you start.
- Keep your stock hot but not boiling as you cook.
- Coat the bottom of your pallera/pan with olive oil.
- Brown your chorizo over high heat for 1-2 minutes. Do not fully cook, just get the outside well browned. Set aside. This should add a nice red color and a hell of a flavor to your oil.
- Brown the Rabbit for 2-3 minutes. It should not be fully cooked. Set aside.
- Brown garlic, onion and bell pepper until they're softened, adding plum tomatoes shortly before the mixture is finished.
- Push the vegetables to one side of the pan and on the other add the half can of tomato paste. Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat).
- Mix all of the vegetables and meats together with the caramelized tomato paste also adding the paprika, parsley and thyme.
- Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice browns mix in the saffron. Make sure to break it between your fingers and stir it in to release all those tasty oils.
- When the rice is slightly translucent add enough chicken stock to cover the whole mixture. If it's been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil.
- This is where paella is made and broken. I stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered. After this you must let the paella SIT! Let it cook another 10-20 minutes (I find that this step takes longer on a stovetop), adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Don't worry about rice burning to the bottom, this part (which actually has a name which escapes me at the moment, it's something like socarrat) is a tasty delicacy.
- Once you've stirred the paella for the last time and are letting cook, when you have about 8 minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side.
- When the rice on top is still quite al dente, take paella off of heat and cover. You must let it sit for 15-20 minutes. I've taken the lid off prematurely and ended up with a crunchy mess. Patience is the key.
- Once you're sure it's ready uncover, garnish with lemon wedges and enjoy!
Nutrition Facts : Calories 913, Fat 28.7, SaturatedFat 9.6, Cholesterol 149.9, Sodium 1183.3, Carbohydrate 101.2, Fiber 4.7, Sugar 10.2, Protein 58.6
More about "authentic spanish seafood paella recipes"
PAELLA SEAFOOD RECIPE, THE MOST AUTHENTIC SPANISH PAELLA
From paellarecipes.org
⭐ HOW TO MAKE THE AUTHENTIC SPANISH SEAFOOD PAELLA …
From traditionalspanishfood.com
AUTHENTIC SPANISH INSPIRED PAELLA RECIPES | MAHATMA® RICE
From carolinarice.com
TRADITIONAL SPANISH SEAFOOD PAELLA RECIPE - ALL ...
From therecipes.info
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - COLAB WITH BEST ...
From youtube.com
BEST AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE | DEPORECIPE.CO
From deporecipe.co
SPANISH SEAFOOD PAELLA RECIPE - MAHATMA® RICE
From mahatmarice.com
AUTHENTIC SPANISH SEAFOOD PAELLA WITH CHORIZO RECIPE - ALL ...
From therecipes.info
CHORIZO AND SEAFOOD PAELLA RECIPE : SBS FOOD
From sbs.com.au
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE | EAT SMARTER USA
From eatsmarter.com
AUTHENTIC SPANISH PAELLA WITH MIXED SEAFOOD - CAROLINA® RICE
From carolinarice.com
AUTHENTIC SPANISH PAELLA RECIPE WITH SEAFOOD - CHEF BILLY ...
From billyparisi.com
TRADITIONAL SPANISH PAELLA RECIPE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
SPANISH SEAFOOD PAELLA - THE SPANISH RADISH
From thespanishradish.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - DELICIOUS KRAFT ...
From deliciouskraftrecipes.com
SPANISH PAELLA RECIPE WITH SEAFOOD - YOUTUBE
From youtube.com
AUTHENTIC SPANISH PAELLA RECIPE (BEST WAY TO DO IT ...
From mmmediterranean.com
TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES
From myrecipes.com
SPANISH PAELLA RECIPE WITHOUT SEAFOOD SAUCE | DEPORECIPE.CO
From deporecipe.co
HOW TO COOK AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE? JUST ...
From paellabarcelona.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - EASY RECIPES
From recipes.weboptime.com
SPANISH PAELLA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE | DEPORECIPE.CO
From deporecipe.co
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - THEFOODXP
From thefoodxp.com
AUTHENTIC SPANISH PAELLA RECIPE WITH SEAFOOD - FOOD NEWS
From foodnewsnews.com
10 BEST SPANISH PAELLA WITHOUT SEAFOOD RECIPES | YUMMLY
From yummly.com
AUTHENTIC SEAFOOD PAELLA RECIPE
From paellauno.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - HINA MUNAWAR
From hinamunawar.com
AUTHENTIC SPANISH VEGETARIAN AND VEGAN PAELLA RECIPE ⭐️ ...
From traditionalspanishfood.com
SPANISH PAELLA RECIPE (PAELLA VALENCIANA) - SPANISH SABORES
From spanishsabores.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - FOOD NEWS
From foodnewsnews.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - SEA WEST NEWS
From seawestnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love