Seafood Paella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEAFOOD PAELLA



Seafood Paella image

Provided by Tia Mowry

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 21

1/2 teaspoon saffron threads
1 tablespoon lemon juice
1 pound large shrimp (21/25 count), peeled and deveined, tail on
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup olive oil
3 roasted red peppers, cut into small dice
1 yellow onion, cut into small dice
1/2 cup chopped fresh parsley
1 bay leaf
4 cloves garlic, minced
1 teaspoon cumin
3 cups paella rice
1 cup dry white wine
One 28-ounce can diced tomatoes
4 cups chicken stock, warm
12 littleneck clams, scrubbed
12 mussels, cleaned
3 lobster tails, halved lengthwise
1/2 cup frozen sweet peas, thawed
Lemon wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the saffron and lemon juice in a small bowl and crush the threads with the back of a spoon until the mixture turns bright yellow. Let sit for 5 minutes.
  • Toss the shrimp with 1 teaspoon of the smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
  • Heat the olive oil in a Dutch oven over medium-high heat. When hot, add the roasted peppers, onion, parsley and bay leaf. Saute until the onion is translucent, 5 to 8 minutes. Add the garlic, cumin and the remaining 1 teaspoon smoked paprika; saute until fragrant, 30 seconds. Add the rice and toast until slightly browned, 2 to 3 minutes.
  • Pour in the wine, scrapping up any browned bits from the bottom of the pan. Cook, stirring, until the wine is fully absorbed. Pour in the tomatoes, stock, saffron mixture, 1 teaspoon salt and 1/2 teaspoon pepper; stir until combined. Bring to a simmer, then nestle the clams into the rice. Cover and let simmer for 5 minutes. Add the mussels, shrimp and lobster. Cover and transfer to the oven for 25 to 30 minutes, until the clams and mussels are opened.
  • Place the pot back on the stovetop over medium-high heat. Add the peas. Cook until the bottom of the rice forms a crust, about 5 minutes. Serve the paella with lemon wedges.

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

SEAFOOD PAELLA



Seafood Paella image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

4 tablespoons olive oil
1/2 pound chicken breast, boneless, skinless
1/4 cup diced onions
2 tablespoons chopped garlic
1/4 cup diced red and green peppers
1/4 cup diced celery
1 cup parboiled rice
2 cups chicken stock
1/2 tablespoon saffron
6 blue crabs, cleaned and halved
1 pound shrimp, peeled and de-veined
12 clams
12 mussels
1/2 pound smoked sausage, sliced into 1/4-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat the olive oil in a large pan on stovetop. Add the chicken breast to the oil and saute to a golden brown. Leave chicken in pan and add the onions, garlic, peppers and celery. Saute mixture for two minutes. Add the rice, chicken stock and saffron into the mixture and bring it to a boil. Finally, add the blue crabs, shrimp, clam, mussels, sausage, salt and pepper. Cover paella and lower heat. Let simmer for 20 to 25 minutes.

SEAFOOD PAELLA



Seafood Paella image

Mussels, cockles, shrimp, and squid are combined in this crowd-pleasing paella. Paella is also the name of the two-handled pan used to make this dinner entree.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 18

3 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 cups low-sodium clam juice
Pinch of saffron
1 cup sugar-snap peas, tough strings removed, cut in half on the bias
2 links chicken sausage, cut into 1/2-inch rounds
12 medium shrimp, peeled and deveined
12 squid, (about 1 pound), cleaned and cut into 1-inch rings
1 medium onion, peeled and finely diced
2 tablespoons minced garlic
1 red bell pepper, seeded and cut into 1-inch-long matchsticks
1 yellow bell pepper, seeded and cut into 1-inch-long matchsticks
1 pound uncooked paella rice
1 pound cockles and mussels
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
6 plum tomatoes, seeded and cut into 1/4-inch dice
1/4 cup coarsely chopped fresh flat-leaf parsley
Olive-oil cooking spray

Steps:

  • Place stock, clam juice, and saffron in a medium saucepan over medium-high heat. Bring to a boil, cover, and reduce heat; simmer 15 minutes. Remove from heat; set aside.
  • Prepare an ice bath. Bring a medium saucepan of water to a boil, and blanch sugar snap peas until bright green and just tender, about 1 minute. Using a slotted spoon, transfer peas to ice bath; let cool. Drain, and set aside.
  • Coat a paella pan (or a 6-quart Dutch oven that measures 11 inches in diameter and 5 inches in height) with cooking spray; set over medium-high heat. Add sausage, and cook until well browned, turning, about 5 minutes.
  • Add shrimp, and cook 1 1/2 minutes. Add squid, and cook until opaque, about 1 1/2 minutes more. Transfer seafood and sausage to a plate, and set aside.
  • Add onion, garlic, and bell peppers to paella pan; saute until onions are translucent, about 3 minutes. Add uncooked rice; saute until translucent, 1 to 2 minutes more. Add 4 cups reserved stock mixture; bring to a boil. Reduce heat to medium low, and cover. Cook until most liquid has been absorbed and the rice is just tender, about 10 minutes.
  • Meanwhile, place remaining cup of stock mixture, cockles, and mussels in a saute pan over medium-high heat. Cover, and bring to boil. Cook until all shells have opened, 2 to 3 minutes; discard any that remain closed.
  • Add paprika, black pepper, tomatoes, shrimp, squid, and sausage to rice mixture; combine. Add cockles, mussels, and cooking liquid to mixture, being careful to leave behind any residue in saute pan. Stir in parsley; garnish with peas. Serve immediately.

Nutrition Facts : Calories 585 g, Cholesterol 258 g, Fat 11 g, Fiber 4 g, Protein 44 g, Sodium 904 g

SEAFOOD PAELLA



Seafood Paella image

Spanish dinner ready in 30 minutes! Progresso® chicken broth and peas provide a simple addition to this paella that features mussels, clams and rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

10 fresh mussels in shells
10 fresh clams in shells
3 cups Progresso™ chicken broth (from 32-oz carton)
0.75 gram saffron
1/4 cup olive oil
1/2 cup finely chopped onion
4 cloves garlic, finely chopped
1 1/2 cups uncooked converted white rice, rinsed
1/2 lb uncooked jumbo shrimp in shells (about 6)
1 box (9 oz) frozen baby sweet peas
1 sprig Italian (flat-leaf) parsley
1 teaspoon salt
1/2 cup sliced roasted red bell peppers (from a jar)

Steps:

  • Discard any broken-shell or open (dead) mussels and clams. Scrub remaining mussels and clams in cold water, removing any barnacles with a dull paring knife. Remove beards from mussels. Place mussels and clams in large container. Cover with cool water. Agitate water with hand to remove sand; then drain and discard water. Repeat several times until water runs clear; drain.
  • In small microwavable bowl, microwave 1/2 cup of the chicken broth uncovered on High 15 to 20 seconds or until hot. Place saffron in hot chicken broth; allow to rest about 5 minutes or until liquid is dark yellow. Set aside; do not discard saffron.
  • In 14-inch paella pan or 4-quart Dutch oven, heat oil over medium-high heat. Cook onion, garlic and rice in oil 1 to 2 minutes or until onion is soft. Add shrimp, mussels, clams, peas, parsley, remainder of chicken broth, salt and saffron-infused broth.
  • Heat to boiling over medium-high heat. Reduce heat to medium-low. Cover pan with foil. Cover foil with a wet towel, making sure no edges of towel hang over sides of pan. Cook 20 to 25 minutes or until liquid is absorbed, clams and mussels are open, shrimp is pink and rice is cooked.
  • Removed unopened clams or mussels, and discard. Garnish with roasted peppers.

Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g, TransFat 0 g

SEAFOOD PAELLA



Seafood Paella 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

Categories     Rice     Christmas     Easter     New Year's Day     Dinner     Lunch     Mussel     Shrimp     Squid     Saffron     Summer     Healthy     Christmas Eve     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

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.

PAELLA



Paella image

Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 20

4 cups chicken broth
2-1/2 cups uncooked long grain rice
1 cup chopped onion
4 garlic cloves, minced, divided
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 bay leaf
1 large green pepper, julienned
3 green onions, sliced
1 teaspoon minced fresh parsley
1 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 tablespoons olive oil
1 cup sliced fresh mushrooms
2 medium tomatoes, chopped
2 cups frozen peas
1/2 pound uncooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
1 pound boneless skinless chicken breasts, thinly sliced

Steps:

  • In a saucepan, combine the broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Meanwhile, in a large skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. , Discard bay leaf; add rice mixture to vegetable mixture and keep warm. In a nonstick skillet, cook and stir shrimp in lemon juice for 2 minutes. Add chicken; cook until chicken is no longer pink and shrimp has turned pink, about 3-5 minutes. Add to rice mixture; toss.

Nutrition Facts : Calories 258 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 591mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

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

SEAFOOD PAELLA



Seafood Paella image

Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking.

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

6 cups stock, half chicken and half seafood or shrimp
1/2 tablespoon saffron threads
12 monkfish medallions, about 1 1/2 pounds total
4 1/2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 onion, chopped
6 garlic cloves, chopped
1/4 pound chorizo, skin removed, sliced 1/4-inch thick
3 cups short-grain rice, preferably Spanish
2 cups fresh green peas
1 small red bell pepper, seared over flame to blacken skin, then peeled, cored and cut in strips
1 small green bell pepper, seared over flame, peeled, cored and cut in strips
18 large shrimp, peeled and deveined, about 1 pound
1 pound medium-size mussels
1/4 cup thinly sliced scallions

Steps:

  • Place stock in saucepan and bring to a simmer. Remove from heat and add saffron. Set aside. Rub monkfish with 1/2 tablespoon olive oil and season with salt and pepper. Set aside.
  • Preheat oven to 400 degrees. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans. Add onion and garlic and cook over low heat until soft. Add chorizo and saute briefly. Add rice and stir to coat.
  • Add stock and stir. Simmer 10 minutes. Check seasoning, adding salt and pepper if necessary. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel. Place shrimp and monkfish around pan; add mussels, hinge-side down.
  • Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes. Discard any unopened mussels. Remove from oven, cover loosely with foil and set aside 10 minutes. Scatter scallions on top and serve.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 12 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 3 grams, TransFat 0 grams

More about "seafood paella recipes"

SEAFOOD PAELLA RECIPE - SPANISH SABORES
seafood-paella-recipe-spanish-sabores image
2021-04-06 Step 12: In the meantime, steam the mussels in a pot by simmering a little water or wine and adding the closed mussels and covering. After a few …
From spanishsabores.com
5/5 (26)
Total Time 50 mins
Category Main
Calories 621 per serving
  • 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.
See details


SEAFOOD PAELLA RECIPE - SIMPLY RECIPES
seafood-paella-recipe-simply image
2020-06-16 Cook the paella through step 6 on top of the stove. Preheat the oven to 350°F. Add the seafood (step 7), cover the pan tightly with foil and …
From simplyrecipes.com
Ratings 24
Calories 680 per serving
Category Dinner, Grill
See details


PAELLA SEAFOOD RECIPE, THE MOST AUTHENTIC SPANISH PAELLA
paella-seafood-recipe-the-most-authentic-spanish-paella image
To make this Seafood Paella we start by making the sofrito. To do this, fry the finely chopped onion in the hot oil. Remove the onion with a wooden spoon frequently, so that it does not burn. Stir fry until the onion starts to brown. …
From paellarecipes.org
See details


SEAFOOD PAELLA - PINCH OF NOM
This Seafood Paella is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day.
From pinchofnom.com
See details


BAKED PAELLA WITH SEAFOOD | SEAFOOD PAELLA IN THE OVEN
Heat the olive oil in a paella pan or frying pan suitable for placing in the oven, at a medium temperature. Add the onion to the hot oil and sautée for 5 minutes. Next, remove the seeds from the pepper and chop it into small cubes, add it to the frying pan and sauté it with the onion until it softens slightly.
From paellarecipes.org
See details


SEAFOOD PAELLA RECIPE - DAVID JOUD | FOOD & WINE
Step 4. In a 14-inch paella pan or cast-iron skillet, heat the remaining 2 tablespoons of oil. Add the chicken and cook over moderately high heat, turning, until …
From foodandwine.com
See details


CLASSIC SEAFOOD PAELLA RECIPE - TASTINGTABLE.COM
2022-01-10 Add the saffron to the stock, stir, and set aside. In a 12-inch paella pan, fry the diced chorizo on medium heat until crisp and browned. Then, remove from the …
From tastingtable.com
See details


HOW TO COOK FILIPINO STYLE SEAFOOD PAELLA - PANLASANG PINOY …
2020-12-19 Add the mussels, clams, black olive and ½ cup of water then cover. Add some chopped parsley and squeeze of lemon. Stir well and cover for 1 minute. Remove the cover and stir it again. Removed from the pan. Add the kasubha, tomato paste, rice and 1 ½ cup of water. Stir it and cover , low heat only.
From panlasangpinoyrecipes.com
See details


SEAFOOD PAELLA - SIMPLY DELICIOUS
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
See details


SEAFOOD PAELLA RECIPE — PHILLY SEAFOOD
1. Heat up your paella pan (or cast iron skillet) to medium high heat and when it’s heated up add in the oil, a generous amount of sea salt and the squid. 2. Cook for about 2 minutes. 3. Take out the cooked squid and place it in a bowl to the side. 4. Mix the onions and garlic around in the pan for about 1-2 minutes. 5.
From phillyseafood.com
See details


SEAFOOD PAELLA RECIPE - COOK WITH CAMPBELLS CANADA
In a small bowl, soak saffron threads in wine. Add the mixed seafood, rice, Cajun seasoning and paprika to the pan and sauté for 2 minutes. Add the wine mixture, seafood broth and tomatoes. Bring to a boil. Cover pan and bake for 35 to 40 minutes or until rice is fully cooked. Stir in lemon juice and coriander.
From cookwithcampbells.ca
See details


SPANISH SEAFOOD PAELLA - THE SPANISH RADISH
Method (step-by-step) Step 1 – Prepare the vegetables. On medium-high heat, heat the olive oil in a pan (50cm paella pan) and cook the onions for 3-4 minutes until golden. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for a minute, be careful not to burn the garlic! Step 2 – Add the rice.
From thespanishradish.com
See details


SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIPES
Method. Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole. Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally. Add the wine and fish stock and bring to the boil.
From jamieoliver.com
See details


HOW TO MAKE SEAFOOD PAELLA – RECIPE | FOOD | THE GUARDIAN
2018-08-01 1 Start the stock. Put the saffron in a small bowl with a tablespoon of hot water and leave to soak. Shell the prawns and put the flesh back in …
From theguardian.com
See details


SEAFOOD PAELLA (PAELLA DE MARISCO) - THE DARING GOURMET
2017-03-23 Instructions. Heat the oil in a pan (I'm using a 38 cm paella pan) and cook the onions until soft and translucent, 3-4 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for a minute. Add the rice and stir it around until the rice grains are covered in oil.
From daringgourmet.com
See details


AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - SPAIN ON A FORK
2018-02-24 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 …
From spainonafork.com
See details


PAELLA (THE BEST) | RICARDO
In a large pot, combine the broth, tomato paste, paprika and artichokes. Bring to a boil and simmer for 5 minutes. Add the saffron. Season with salt and pepper. Mix well. Keep warm. Meanwhile, in a paella pan or in a large non-stick skillet over high heat, brown the chicken in the oil. Add the onion and garlic.
From ricardocuisine.com
See details


EASY SEAFOOD PAELLA RECIPE | GOOD FOOD
Add the onion, garlic, capsicum, and chilli to the pan and cook over medium heat for 2 minutes, or until the onion and capsicum are soft. Add the paprika, turmeric and 1 teaspoon salt and stir-fry for 1–2 minutes, or until aromatic. 3. Add the tomato and cook for 5 minutes, or until softened. Add the tomato paste.
From goodfood.com.au
See details


SEAFOOD PAELLA RECIPE | MYRECIPES
Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently. Step 5. Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, …
From myrecipes.com
See details


EASY SEAFOOD PAELLA
2022-06-10 INSTRUCTIONS:. Using a paella pan or flat skillet sauté chorizo and pork in olive oil. Season with salt and pepper. Add in onions, garlic, pimiento, paprika, and paella stock.
From eurorich.ph
See details


EASY SEAFOOD PAELLA RECIPE (FULL TUTORIAL) | THE MEDITERRANEAN DISH
2020-07-22 Then the saffron and it's soaking liquid along with spices, paprika, cayenne pepper, aleppo pepper, and salt. 3. b) Stir in the chopped tomato and green beans. Bring to a boil and let the liquid reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
From themediterraneandish.com
See details


BEST PAELLA RECIPES | FOOD & WINE
2019-05-15 David Joud, who created this recipe, has been a member of Cook Here and Now since the group's first dinner in 2006. His hearty paella is brimming with browned chicken, seared squid, spicy chorizo ...
From foodandwine.com
See details


EASY SEAFOOD PAELLA - MY GORGEOUS RECIPES
2021-08-07 Give them a good stir, add the stock, and place the lid on. Cook on a low to medium heat without stirring at all until most liquid is evaporated. Throw in the seafood, and place the lid back again. Cook for 7 minutes until the seafood is cooked through, and rice is cooked, and all the liquid is absorbed. Garnish with fresh parsley.
From mygorgeousrecipes.com
See details


SEAFOOD PAELLA — CLODAGH MCKENNA
2022-06-10 METHOD: 1. Heat a large paella pan over a medium heat. Add a drop of olive oil followed by the chorizo. Leave to crisp for about 5 minutes, then add the onions, red peppers and garlic and cook for a further 10 minutes.
From clodaghmckenna.com
See details


CAST IRON SKILLET SEAFOOD PAELLA | LODGE CAST IRON
2022-06-09 Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, heat the vegetable stock, saffron, and 1 teaspoon salt. Bring to a simmer and remove from heat.
From lodgecastiron.com
See details


SEAFOOD PAELLA – DIANA'S SEAFOOD
1. Preheat grill to medium-high heat (375°F), or light a charcoal grill and let burn until the charcoal is covered with gray ash. 2. In a saucepan over medium heat, bring the seafood broth to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 Minutes.
From dianasseafood.com
See details


WEEKNIGHT CLAM AND SHRIMP SEAFOOD PAELLA - SKINNYTASTE
2020-05-08 Instructions. Clean the clams and soak in cold water for 20 minutes. Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay. Heat a large, deep nonstick skillet over medium heat. Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3 minutes.
From skinnytaste.com
See details


QUICK RECIPE FOR SEAFOOD PAELLA THAT TASTES LIKE IT'S FROM A …
2022-06-10 Steps to Cook Seafood Paella for 2. Thaw the Seafood Medley overnight. Drain and place the Seafood Medley in a big bowl—leave to the side of the stove. In a large saucepan with a tight fitting lid, bring 2.5 cups of water to a boil. Add entire package of rice and stir while boiling for 1 whole minute.
From tinleyparkmom.com
See details


PAELLA RECIPES | ALLRECIPES
33. 6. Chicken and Quinoa Paella. Traditional paella is made with rice. This recipe replaces the rice with quinoa, which is very good at absorbing the flavor of whatever it cooks in. This recipe simplifies cooking paella by foregoing the paella pan and using a common baking pan, the perfect size for parties and potlucks.
From allrecipes.com
See details


CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES
Preheat the oven to 190ºC/375ºF/gas 5. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
From jamieoliver.com
See details


SEAFOOD PAELLA - DINNER AT THE ZOO
2020-12-09 Remove the pot from the heat and let stand for 15 minutes. Heat the olive oil in an extra large deep skillet or paella pan (14 inches or larger) over medium heat. Add the onion and bell pepper, then cook for 4-5 minutes or until softened. Add the garlic and smoked paprika, then cook for 30 seconds.
From dinneratthezoo.com
See details


SEAFOOD PAELLA RECIPE | COOKING LIGHT
Add stock and 2 cups water to skillet; bring to a boil. Add rice mixture to a 4- to 5-quart slow cooker. Sprinkle with salt and turmeric. Cover and cook on low until rice is tender, about 2 hours. 2. Add peas and tomato to cooker, and gently stir once to incorporate. Place shrimp around outer edge of rice mixture inside cooker; cover and cook ...
From cookinglight.com
See details


PAELLA | RICARDO
2008-11-17 Preparation. In a large skillet or paella pan, brown the drumsticks over medium heat in the butter and 15 ml (1 tablespoon) of olive oil for about 15 minutes. Season with salt and pepper. Remove from the pan and set aside. In the same pan, soften the onion, garlic and bell pepper with the paprika and saffron in the remaining oil.
From ricardocuisine.com
See details


10 BEST PORTUGUESE SEAFOOD PAELLA RECIPES | YUMMLY
2022-06-05 Caribbean Seafood Paella Mazola® Corn Oil clams, tap water, sofrito, portuguese chorizo, tomato paste, sazon seasoning and 13 more Spicy Lemon Seafood Paella anonymous60584
From yummly.com
See details


PAELLA RECIPE - JO COOKS
2021-06-18 Instructions. Cook chicken and sausage: In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.
From jocooks.com
See details


SEAFOOD PAELLA RECIPE
Cooking. Cook the langoustines and the shrimps, and set them aside from the paella. Slowly fry the monkfish. Once well roasted, push it to the edges where the heat no longer cooks it. Fry the squids or the cuttlefishes and push them to the edges with the monkfish. In the center, add the grated tomato and fry it gently.
From the-paella.com
See details


EASY SPANISH SEAFOOD PAELLA RECIPE {NO PAELLA PAN NEEDED!}
2022-05-16 Bomba rice takes approximately 3 cups of liquid for every cup of dry rice and arborio takes 2 cups for every cup of dry rice. Be sure to modify the recipe if you choose to use arborio. SIX. Saffron is one ingredient that makes paella, well, paella. It is fairly expensive but it is a “must” for authentic flavor and color.
From savoryexperiments.com
See details


SEAFOOD PAELLA RECIPE | BON APPéTIT
2015-04-21 Step 4. While paella cooks, heat a grill pan over medium-high. Separately, toss spring onions, haricots verts, and prawns with 1 Tbsp. oil each in bowls; season with salt and pepper. Grill spring ...
From bonappetit.com
See details


FAMILY FAVORITE PAELLA RECIPE - BEAUTIFUL PAELLA WITH SEAFOOD AND …
2021-08-25 Preheat a large and wide cooking pan (or a pan meant for Paella) over medium- high heat and add a little bit of olive oil. Add diced chicken and calamari and sear it for a couple of minutes. Take the meat out of the pan and set aside. Add remaining olive oil to the pan and add diced onion, tomato, and bell peppers.
From willcookforsmiles.com
See details


PAELLA MARINERA - SEAFOOD PAELLA | BARóN DE LEY | THE SPANISH CHEF
2021-09-24 Be transported to the Mediterranean coast of Spain with Omar’s Seafood Paella recipe. The incredible seafood aromas are brought to life through the freshness and earthy richness of the Barón de Ley Blanco, it’s the ultimate summer combination! INGREDIENTS. 120ml extra virgin olive oil. 300g squid, cleaned and roughly chopped
From thespanishchef.com
See details


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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #rice     #seafood     #spanish     #european     #one-dish-meal     #pasta-rice-and-grains

Top Asked Questions

What is the best way to make a seafood paella?
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. 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.
How to cook paella with garlic and onion?
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).
How do you cook paella with rice?
On medium-high heat, heat the olive oil in a pan (50cm paella pan) and cook the onions for 3-4 minutes until golden. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for a minute, be careful not to burn the garlic! Add the rice and stir it around until the rice grains are covered in oil.
How do you cook paella with clams mussels and shrimp?
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.

Related Search