Weeknight Seafood Paella Recipes

EASY SEAFOOD PAELLA RECIPE

Steps:

• In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
• In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
• Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
• Serve the paella hot with your favorite white wine.

EASY WEEKNIGHT SEAFOOD AND VEGETABLE PAELLA

Steps:

• Heat the olive oil in a large heavy-bottom pot, and add the diced leeks. Saute for 2 minutes, then add the rice, chicken/fish stock, and 3 cups of water.
• Add the hot pepper flakes, lemon zest, lemon juice, and turmeric. Add 1/2 tablespoon salt and stir well.
• Bring to a boil, then cover and simmer on low heat for about 15 minutes, or until the rice is almost done. After 15 minutes of cooking there should be just a bit of liquid remaining, and it would get cooked down in the next three steps. If the liquid gets absorbed too early, add a bit more water, a half a cup at a time.
• Carefully taste the paella broth and see if you need more salt (don't burn your mouth!). If you need more salt, gradually add more (up to a tablespoon total) until it is to your liking.
• After the rice has been cooking for 15 minutes (when it is just about done), add the vegetables - bell peppers, asparagus, and peas. Stir them into the paella and cook for 3 minutes. At this point, look at how much liquid you have and turn up the heat if it looks like too much liquid.
• Stir in the seafood mix, making sure to cover all the seafood in the saucy paella completely. If your seafood is thawed, continue to cook for about 3 minutes, or until it is fully cooked. If your seafood is frozen, cook for about 5 minutes, or until everything is fully cooked. Remove from heat and garnish with fresh chopped parsley to serve.

SEAFOOD PAELLA

Steps:

• Pour the chicken broth into a pot and bring to a simmer. Stir in the saffron and 1/2 teaspoon salt. 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. Season the vegetables with salt and pepper to taste.
• Pour in the chicken broth mixture and rice, and bring to a simmer. Cover and cook over low heat for 15 minutes.
• Add the sausage, shrimp, mussels and clams to the pan. Cover and cook for 15-20 minutes, or until shrimp are pink and opaque and shellfish have opened. You may need to flip the shrimp halfway through so that they cook evenly. Turn the heat to high, and cook for 5 more minutes to form a crust on the bottom of the rice.
• Remove the pan from the heat. Add the peas, then cover the pan for 5 minutes. Uncover the pan, add the parsley, then serve, garnished with lemon wedges if desired.

WEEKNIGHT SEAFOOD PAELLA

Steps:

• 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.
• Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.
• Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf.
• Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, cook 15 minutes. Uncover, add the clams, shrimp and peas.
• Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes.
• Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes.
• Discard the bay leaf and garnish with parsley.

WEEKNIGHT PAELLA

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
• Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
• Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.

WEEKNIGHT SHRIMP PAELLA

Steps:

• In a large cast-iron pan or heavy bottom skillet, warm olive oil on medium heat.
• Add onion and garlic and cook for 2-3 minutes until tender. Add bell pepper and diced chorizo and cook for an additional 2-3 minutes until fat renders slightly and it begins to brown.
• Add rice, tomato, paprika, salt and pepper and cook, stirring frequently, for approximately 1 minute until fragrant.
• Add broth and saffron (optional) and bring to a simmer, cover and cook without stirring until the rice is tender and most of the liquid is absorbed, approximately 18 to 20 minutes.
• Once complete, add peas and shrimp, submerging them slightly in remaining liquid, and cook for an additional 3-4 minute until opaque.
• Season with additional salt and pepper to taste and serve immediately, or store in the fridge in an airtight container for up to 3 days.

BEST SEAFOOD PAELLA

Steps:

• In a large skillet (that has a lid), heat 1 tbsp olive oil over medium heat. Sauté onions until translucent. Add red pepper and garlic and cook another 2 minutes. Add the rice and sauté until it begins to turn golden.
• Add the wine and stir until it evaporates. Lower the heat and add the tomatoes, saffron with its soaking water, paprika, red pepper flakes, salt and pepper.
• Pour chicken stock into pan and bring to a boil. Once it begins to boil, cover with lid and simmer on low heat for 20 minutes. Uncover and add seafood and peas. Give it a light stir. Cover and cook an additional 15 minutes or until seafood is cooked thoroughly.
• Garnish with parsley and lemon wedges.