Mixed Seafood Paella With Thai Bird Chile Aioli Recipes

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AUTHENTIC SEAFOOD PAELLA



Authentic Seafood Paella image

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

2 tablespoons olive oil
1 onion, finely diced
½ tomato, finely diced
1 pinch salt
½ tablespoon smoked paprika
6 fresh romano or green beans
½ cup canned butter beans, drained and rinsed
½ cup white rice
6 large shrimp
6 mussels
6 clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5 baby squid, cut into rings and tentacles
1 lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

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

SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)



Spanish Paella (with Chicken and Seafood) image

A wonderful Spanish Paella that's very easy to make and the presentation is great as well. You'll need a very large skillet or a paella pan. The clams are optional, but I would recommend using them.

Provided by Just Call Me Martha

Categories     One Dish Meal

Time 57m

Yield 6 serving(s)

Number Of Ingredients 20

1/4 cup olive oil
3 chicken breasts, cut into 2 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 large Spanish onion, chopped
1 green pepper, diced into ½ inch pieces
4 cloves garlic, chopped
2 teaspoons spanish paprika
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 lb shrimp, shelled and deveined
2 cups arborio rice
1 cup finely chopped tomatoes
5 cups chicken broth
1/2 teaspoon saffron thread
1 cup lima beans
1/2 cup roasted red pepper, cut into strips
1/4 cup chopped parsley
12 clams in shell (optional)
lemon wedge
green onion

Steps:

  • Heat 3 tbsp oil in large skillet on medium high heat.
  • Add chicken pieces and fry 3 to 4 minutes per side until golden.
  • Remove from skillet and season with salt and pepper.
  • Add onions and peppers to skillet.
  • Sauté 2 minutes.
  • Stir in garlic, paprika and thyme.
  • Sauté 1 minute and add shrimp.
  • Sauté until shrimp turn pink.
  • Add 1 Tbsp oil if needed.
  • Sprinkle rice into pan.
  • Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
  • Stir in tomatoes.
  • Season well.
  • Combine stock and saffron and stir into rice mixture.
  • Bring to boil.
  • Boil for about 2 minutes, reduce heat to medium.
  • Return chicken and push down into rice.
  • Cook uncovered for 15 minutes.
  • Stock should be bubbling.
  • Stir rice around and add shrimp, lima beans, red peppers and clams.
  • Cook for 10 minutes longer.
  • Remove from heat and cover for 10 minutes.
  • To serve, sprinkle with parsley and garnish with lemon wedges and green onions.

Nutrition Facts : Calories 607.5, Fat 18.4, SaturatedFat 3.9, Cholesterol 193.6, Sodium 1314.3, Carbohydrate 65.5, Fiber 5, Sugar 3, Protein 42

SEAFOOD PAELLA



Seafood paella image

This impressive Spanish one pot, with monkfish, king prawns and mussels, is perfect for feeding a crowd at a dinner party

Provided by Katy Greenwood

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 20

20-24 raw shell-on king prawns
2 tbsp olive oil
500g monkfish, cut into chunks
1 large onion, finely chopped
500g paella rice
4 garlic cloves, sliced
2 tsp smoked paprika
1 tsp cayenne pepper (optional)
pinch of saffron
½ x 400g can chopped tomatoes (save the rest for the stock, below)
500g mussels, cleaned
100g frozen peas
100g frozen baby broad beans
handful parsley leaves, roughly chopped
1 tbsp olive oil
1 onion, roughly chopped
½ x 400g can chopped tomatoes
6 garlic cloves, roughly chopped
1 chicken stock cube
1 star anise

Steps:

  • Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
  • To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
  • Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
  • Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
  • 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.

Nutrition Facts : Calories 384 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium

MIXED SEAFOOD PAELLA WITH GARLIC AIOLI



Mixed Seafood Paella with Garlic Aioli image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 pound medium shrimp, shelled and deveined
1 pound firm white fish (such as monkfish), cut into 1-inch cubes
1 pound squid, cleaned, cut into 1/2-inch rings, tentacles halved
Coarse salt
6 cups fish stock
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1/3 cup olive oil
2 green bell peppers, seeded and finely chopped
10 cloves garlic, minced
1 teaspoon paprika
3 tomatoes, peeled, seeded and finely chopped
3 cups short-grain rice
1 tablespoon finely chopped parsley
2 bay leaves
1/2 cup frozen organic peas
16 mussels, cleaned
Garlic aioli (recipe follows)
8 cloves garlic, peeled
1/2 teaspoon salt
2 egg yolks*
1 teaspoon red wine vinegar
Juice of 1/2 lemon
1 cup olive oil

Steps:

  • Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish. Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves. Preheat an oven to 350 degrees F. Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli.
  • Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.

SEAFOOD PAELLA AND SAFFRON AIOLI



Seafood Paella and Saffron Aioli image

Provided by Alice Hart

Categories     lunch, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

2 large egg yolks
1 garlic clove, minced
Pinch of saffron threads
Salt
1 cup plus 3 tablespoons mild olive oil
A squeeze of fresh lemon juice
5 tablespoons extra virgin olive oil
2 onions, diced
5 large plum tomatoes, halved
2 red bell peppers, cored and diced
3 bay leaves
1 teaspoon paprika, preferably, sweet Spanish pimentón dulce
4 cups rich fish or chicken stock
2 cups bomba or Calasparra paella rice
1 cup fresh or frozen peas
12 ounces squid rings
1 1/2 pounds mussels or clams
12 ounces large shrimp, peeled with tails left on
2 tablespoons chopped parsley
Lemon wedges, for serving

Steps:

  • To make the aioli: In a mixer fitted with a whisk attachment, combine the egg yolks, garlic clove, saffron and a pinch of salt. Whisk at high speed while adding the oil drop by drop. As the mixture thickens, increase the oil to a very thin trickle until it is used up and the aioli is thick and wobbly. Adjust the seasoning with a squeeze of lemon juice and more salt, if needed.
  • To make the paella: In a large deep-sided frying pan or paella pan with a lid, heat the olive oil over medium heat. Add the onion and sauté until soft and golden, about 15 minutes.
  • Coarsely grate the tomatoes, cut side down, until only the skin remains. Discard the skins. There should be about 2 cups.
  • Stir the tomatoes, peppers, bay leaves and paprika into the onion. Simmer, stirring occasionally, until no liquid remains, about 15 minutes. Add the stock, bring to a boil and pour in the rice. Stir and simmer for 10 minutes, stirring a few times to prevent sticking.
  • Add the peas, squid, mussels or clams, and shrimp, incorporating everything into the rice. Simmer over low heat until nearly all the liquid has disappeared, about 10 minutes. Cover with a lid, remove from heat and rest for 5 to 10 minutes more. Scatter with parsley and cool. Serve with the saffron aioli and lemon wedges.

Nutrition Facts : @context http, Calories 779, UnsaturatedFat 37 grams, Carbohydrate 57 grams, Fat 47 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1191 milligrams, Sugar 7 grams, TransFat 0 grams

ALFRESCO DINING - SEAFOOD PAELLA AND SAFFRON AIOLI



Alfresco Dining - Seafood Paella and Saffron Aioli image

Paella is a perfect food for taking on a picnic since it can be enjoyed at room temperature and feeds a crowd. This version has only seafood, no chicken, and no sausages.

Provided by threeovens

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 21

2 large egg yolks
1 garlic clove, minced
1 pinch saffron thread
kosher salt
1 cup olive oil
3 tablespoons olive oil
1 teaspoon fresh lemon juice
5 tablespoons extra virgin olive oil
2 onions, diced
5 large plum tomatoes, halved
2 red bell peppers, cored and diced
3 bay leaves
1 teaspoon paprika (preferably sweet Spanish pimenton dulce)
4 cups fish stock or 4 cups chicken stock
2 cups short-grain rice (bomba or Calasparra paella rice, if available)
1 cup fresh peas or 1 cup frozen peas
12 ounces squid rings
1 1/2 lbs mussels or 1 1/2 lbs clams
12 ounces large shrimp, peeled with tails intact
2 tablespoons fresh parsley, chopped
lemon wedge, for serving

Steps:

  • Use a mixer, fitted with the whisk attachment, and combine egg yolks, garlic, saffron, and a pinch of salt; whisk at high speed, while adding oil, drop by drop (this is important because otherwise mixture will not thicken properly).
  • As the aioli begins to thicken you can increase the oil to a thin stream; adjust seasonings with a squeeze of lemon juice and/or more salt, if needed.
  • In a paella pan with lid or large deep-sided skillet, heat olive oil over medium heat; add onion and saute until softened and golden, about 15 minutes.
  • Meanwhile, coarsely grate the tomatoes, cut side, until only the skins remain and discard skins; you should have about 2 cups of tomatoes.
  • Stir the tomatoes, peppers, and bay leaves into the onions; season with paprika.
  • Simmer, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
  • Add the stock, bring to a boil, then stir in the rice; reduce heat to medium and simmer 10 minutes, stirring to prevent the rice from sticking.
  • Stir in the peas, squid, mussels or clams, and shrimp; turn heat to low and simmer until nearly all the liquid has evaporated, about 10 minutes.
  • Cover with lid, remove from heat, and let rest 5 to 10 minutes; sprinkle with parsley and let cool.
  • Serve with saffron aioli and lemon wedges.

Nutrition Facts : Calories 1014.5, Fat 61.5, SaturatedFat 9.2, Cholesterol 310.1, Sodium 943.1, Carbohydrate 71.4, Fiber 5.4, Sugar 6.1, Protein 42.4

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2022-04-26 Remove the seafood from the pan and set aside. In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant. Add the tomatoes and cook for a few minutes until most of the liquid has evaporated. Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
From simply-delicious-food.com


CHICKEN-AND-SEAFOOD PAELLA RECIPE | MYRECIPES
In a small saucepan, bring chicken broth to a boil over high heat. Add saffron, reduce heat, cover and keep barely at a simmer while you proceed. Advertisement. Step 2. In a deep, 12-inch ovenproof skillet, heat oil over medium heat. Add chorizo and cook, stirring, for 1 minute. Transfer chorizo to a bowl and set aside.
From myrecipes.com


PAELLA WITH AIOLI | FOOD TO LOVE
2014-07-29 large pinch saffron threads; 1/4 cup (60ml) boiling water; 500 gram uncooked medium king prawns; 500 gram large black mussels; 1 tablespoon olive oil
From foodtolove.co.nz


MIXED SEAFOOD PAELLA WITH THAI BIRD CHILE AIOLI - BIGOVEN.COM
For the Thai Bird Chile Aioli: In a food processor, add yolks, chiles, and garlic and puree. Slowly drizzle in oil to emulsify. Add juice and season. Will keep in the refrigerator for 2 weeks. For Plating: Serve the seafood mixture over the rice in the skillet, drizzled with aioli. This recipe yields 6 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B32) - from …
From bigoven.com


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