Mixed Meat And Seafood Paella From Palma Recipes

MEXICAN SEAFOOD PAELLA

Mexican Seafood Paella image

On a recent trip to Puerto Vallarta, I had the opportunity to watch a chef make a lovely paella. Sadly, a typical paella recipe involves food I can't eat, so like many of my recipes, this is a modified version designed with my allergies in mind. 1. You will need a very large pan for this recipe. A good paella pan is preferable, but any wide, deep pan will do. 2. Goya Sazón with Azafrán is an inexpensive alternative to pure saffron which can be found in the Spanish or Mexican food section of some grocery stores. If it's not available locally, you can use a few pinches of saffron instead. Put the saffron into the cup of chicken broth before you start chopping your veggies, and it'll have plenty of time to soak out the full flavor. 3. Since cold steamed lobster and crab are generally what's available locally, I just throw them in when I put in the tomatoes and peas to warm them up. But for this recipe, I noted the places where raw crab and lobster should be added, to be true to the chef's directions.

Provided by Jennifer Cross

Categories One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 medium onion, diced
2 green bell peppers, diced
2 garlic cloves, minced
1 (3 5/8 ounce) packet sazon goya with azafran
3 cups long grain rice
6 cups chicken stock
1 cup dry white wine
2 cups peas
1 medium tomatoes, diced
1/2 lb shrimp, peeled and deveined
1 lb crab legs
1/2 lb tuna, diced
1 lobster tail
salt and pepper

Steps:

Saute onions, bellpeppers, garlic, and crab legs in olive oil until onions are translucent.
Add rice to pan. Saute, stirring frequently, until rice turns golden brown.
Mix Sazón packet with 1 cup of the chicken stock.
Add wine and Sazón mixture to pan. Stir until liquid is absorbed.
Add chicken stock, shrimp, and tuna. Stir once, lay lobster on top, making sure to submerge the exposed meat, then cover.
Cook for 15 minutes. Do not uncover the pan during this time.
Add peas and tomato. Recover and cook for an additional 5 minutes.

PAELLA MIXTA

Paella mixta image

Try our version of paella, made with a combination of meat and seafood. With king prawns, mussels, chorizo and chicken, every forkful is a treat that's reminiscent of Spanish holidays

Provided by Cassie Best

Categories Dinner, Main course

Time 1h15m

Number Of Ingredients 14

Ingredients

400g can chopped tomatoes
600ml chicken stock
1 heaped tsp smoked paprika
2 pinches of saffron
1 onion , chopped
3 garlic cloves , crushed or finely chopped
4 tbsp olive oil
300g paella rice
4 skinless, boneless chicken thighs, cut in half
200g chorizo , sliced
85g frozen peas
150g raw king prawns , peeled if you like
250g mussels , cleaned
1 lemon , quartered (optional)

Steps:

Heat the oven to 220C/200C fan/gas 7. Combine the tomatoes, stock, paprika and saffron in a large heatproof jug, then microwave for 5 mins on high, or until steaming hot. Or, heat in a pan on the hob.
Put the onion and garlic in a large ovenproof frying pan or roasting tin, drizzle over the olive oil and stir to coat. Roast for 20 mins, or until the veg is starting to brown.
Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don't cover the pan).
Gently stir in the peas, dot over the prawns and press the mussels in, hinged-side down, so they're standing up. Arrange the lemon wedges around the edge, if using. Bake for 5-10 mins more until the rice, chicken and prawns are cooked, and the mussels have opened (discard any that stay shut). Check for seasoning, and serve.

Nutrition Facts : Calories 733 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 3.2 milligram of sodium

MIXED PAELLA

Mixed Paella image

This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants. It's easy to understand why few could resist the combination of delicate lobster meat, mussels, clams, and shrimp teamed with rich chorizo sausage and tender chicken.

Provided by olinut

Time 1h40m

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside.
Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.
In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
Preheat the oven to 200 oF. Heat 4 tablespoons olive oil in a skillet, and the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
Discard any mussels and clams that have failed to open.
Serve the paella straight from the pan, garnished with lemon wedges.

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