Spicy Seafood Pork Paella Recipes

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AUTHENTIC SPANISH SEAFOOD PAELLA



Authentic Spanish Seafood Paella image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 15

3 cloves garlic
1/2 onion
1/2 red bell pepper
1 tube of squid (cleaned)
12 raw jumbo shrimp (peeled & deveined)
8 fresh mussels (cleaned)
1/3 cup extra virgin olive oil (80 ml)
1/2 cup tomato sauce (112 grams)
1/2 tsp sweet smoked Spanish paprika (1.30 grams)
2 1/2 cups fish broth (600 ml)
1/4 tsp saffron threads or powder (.17 grams)
1 cup uncooked round rice (200 grams)
2 lemon wedges
handful finely chopped parsley
sea salt & black pepper

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

SEAFOOD PAELLA



Seafood Paella image

This saffron-infused paella recipe is loaded with mussels, clams, and shrimp. Grill it in your biggest skillet for best flavor (no special pan required). Paella serves a crowd for your next cookout!

Provided by Sally Vargas

Categories     Dinner     Grill

Time 1h5m

Yield 6

Number Of Ingredients 15

4 1/2 cups chicken stock
1/2 teaspoon saffron threads, crumbled and then loosely measured
1/4 teaspoon salt
3 tablespoons olive oil
1/2 yellow onion, finely chopped
1/2 red bell pepper, finely chopped
3 cloves garlic, finely chopped
6 ounces mild dried chorizo sausage, sliced into thin half-moons (See Recipe Note)
3 cups short-grain rice, such as Spanish Bomba rice or Italian Arborio
1 (14-ounce) can fire-roasted diced tomatoes
1 cup frozen green peas
1 pound large (21-24 per pound) shrimp, peeled and deveined, with tails left on
1 pound mussels, rinsed and scrubbed
1 pound littleneck clams, rinsed and scrubbed
1/4 cup chopped parsley, for garnish

Steps:

  • Preheat the grill: Heat a gas grill to medium-high heat (375°F), or light a charcoal grill and let burn until the charcoal is covered with gray ash.
  • Assemble the ingredients by the grill: On a table next to the grill, set the skillet with the sofrito, the rice, tomatoes, infused stock, salt, peas, shrimp, mussels, and clams.
  • Check to see if the bottom is browned: Slip a spatula under the rice and check to see if you have achieved the elusive golden brown socarrat . If not, set the pan over the heat, uncovered, for a few minutes to lightly caramelize the bottom. Sprinkle with parsley and bring the whole pan to the table for serving.

Nutrition Facts : Calories 680 kcal, Carbohydrate 52 g, Cholesterol 159 mg, Fiber 3 g, Protein 57 g, SaturatedFat 7 g, Sodium 2139 mg, Sugar 7 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g

SPICY CLAM & PORK PAELLA



Spicy clam & pork paella image

A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion

Provided by Emma Lewis

Categories     Buffet, Dinner, Main course, Supper

Time 1h

Number Of Ingredients 11

4 tbsp olive oil
400g pork leg, cut into chunks
2 garlic cloves , sliced
1 onion , finely chopped
200g chorizo sausage, cut into small pieces
400g paella rice
1 tbsp smoked paprika (see know-how below)
400g can cherry tomato
1l hot vegetable stock
200g bag baby spinach
200g clam , cleaned

Steps:

  • Heat half the olive oil in a paella pan or a large frying pan. Tip in the pork and cook for about 5 mins until lightly browned, but not cooked through. Remove from the pan, then set aside on a plate. Pour the remaining olive oil into the pan, then add in the onion, garlic and chorizo. Cook for about 5 mins until the onion is softened and the chorizo is starting to crisp and give off its oil.
  • Add the rice and paprika to the pan, then stir around for 1-2 mins until all the grains of rice are well coated. Can be prepared up to this point 1 day in advance and stored in the fridge.
  • Pour the tomatoes and any juices into the pan along with the pork and 900ml of the vegetable stock. Bring to the boil, reduce the heat, then let it gently simmer for about 20 mins until the rice is nearly soft. Place the spinach in a sieve, then pour over a kettle of boiling water so the leaves are just wilted. Arrange the spinach leaves in the pan along with the clams. Pour over the remaining 100ml vegetable stock, then cook for another 10 mins. By this time the clams should have opened (discard any that haven't) and the rice should be tender. Serve straight away from the pan.

Nutrition Facts : Calories 574 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.11 milligram of sodium

SPICY SEAFOOD & PORK PAELLA



Spicy Seafood & Pork Paella image

A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion. Use mussels, squid or shrimp or a mixture of seafood if you can't get clams.

Provided by English_Rose

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
14 ounces pork legs, cut into chunks
2 garlic cloves, sliced
1 onion, finely chopped
7 ounces chorizo sausage, cut into small pieces
14 ounces risotto rice
1 tablespoon smoked paprika
14 ounces canned unpeeled cherry tomatoes
4 cups vegetable stock, hot
7 ounces Baby Spinach
7 ounces clams, cleaned

Steps:

  • Heat half the olive oil in a paella pan or a large frying pan. Tip in the pork and cook for about 5 mins until lightly browned, but not cooked through. Remove pork from the pan, then set aside on a plate.
  • Pour the remaining olive oil into the pan, then add in the onion, garlic and chorizo. Cook for about 5 mins until the onion is softened and the chorizo is starting to crisp and give off its oil.
  • Add the rice and paprika to the pan, then stir around for 1-2 mins until all the grains of rice are well coated. Can be prepared up to this point 1 day in advance and stored in the fridge.
  • Pour the tomatoes and any juices into the pan along with the pork and 3 2/3 cups of the vegetable stock. Bring to the boil, reduce the heat, then let it gently simmer for about 20 mins until the rice is nearly soft.
  • Place the spinach in a sieve, then pour over a kettle of boiling water so the leaves are just wilted. Arrange the spinach leaves in the pan along with the clams.
  • Pour over the remaining vegetable stock, then cook for another 10 minutes By this time the clams should have opened (discard any that haven't) and the rice should be tender. Serve straight away from the pan.

Nutrition Facts : Calories 526.2, Fat 34.9, SaturatedFat 10.5, Cholesterol 87.3, Sodium 665, Carbohydrate 24.6, Fiber 1.5, Sugar 1, Protein 27.2

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