AUTHENTIC SEAFOOD PAELLA
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
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, SPANISH MAMA STYLE
Make and share this Seafood Paella, Spanish Mama Style recipe from Food.com.
Provided by goodchick
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the fish broth, pimenton and salt to taste in a soup pot and keep warm over a low flame. Meanwhile, heat the olive oil until nearly smoking in a 16-inch paella pan set on a barbeque or paella burner or stradling 2 burners. Add the prawns and cook, flipping occasionally, for 6-7 minutes or until a bit browned. Remove to a plate and then add the lobsters to the pan, shell side down and cook 4-1/2 minutes, flip, and then cook for another 4-1/2 minutes. Put the lobsters on the plate with the prawns. If the pan is a bit dry, add a few more Tablespoons of oil. TTurn the heat down to medium, add the onions, pepper and garlic, and cook, stirring, for about 10 minutes, or until just softened. Pour the rice into the pan, in an even cross) (this is the way I was taught and I don's mess with tradition) and then stir to combine with the vegetables. Add the broth, bring to a boil, and then lower the heat to simmer and cook for 10 minutes. Arrange the prawns, lobster, clams and fish on top of the rice, cover with 1-2 large piece of tinfoil, add cook for 10 minutes. Remove the tinfoil and cook 5 more minutes. The clams should be open and the rice cooked through. You might start to hear a crackling sound -- this is a good thing, it means your'e forming a crust at the bottom of the pan (the "soccarat"), which distinguishes all great paellas. Remove the pan from the heat sourse, cover with you piece of large tinfoil, and let it sit undisturbed for 15 minutes before serving, sprinkled with parsley.
- Bring the pan to the table, scoop plenty of everything onto everyone's plates, and encourage your guests to squeeze lots of lemon on their dinner.
Nutrition Facts : Calories 645.3, Fat 17.1, SaturatedFat 2.7, Cholesterol 105.7, Sodium 889.3, Carbohydrate 91.3, Fiber 5.7, Sugar 4.5, Protein 29.7
SPANISH SEAFOOD PAELLA
Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella ... that tasty, adaptable, gregarious dish famed throughout Spain.
Provided by Sageca
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
- Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
- When the onion begins to sizzle, increase the heat to medium.
- Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.
- As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.
- When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil.
- Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
- Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down.
- Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time.
- The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.
- Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.
More about "seafood paella spanish mama style recipes"
SEAFOOD PAELLA RECIPE - SPANISH SABORES
From spanishsabores.com
5/5 (37)Total Time 50 minsCategory MainCalories 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.
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - SPAIN ON A …
From spainonafork.com
4.9/5 (14)Category Main CourseCuisine SpanishCalories 365 per serving
EASY SEAFOOD PAELLA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - YOUTUBE
From youtube.com
SPANISH PAELLA DE MARISCO RECIPE (SEAFOOD PAELLA) | FOODAL
From foodal.com
SEAFOOD PAELLA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PAELLA - CAFE DELITES
From cafedelites.com
SPANISH PAELLA RECIPE WITH SEAFOOD - YOUTUBE
From youtube.com
20 DELICIOUS SPANISH TAPAS RECIPES - THE ABSOLUTE FOODIE
From theabsolutefoodie.com
SPANISH SEAFOOD PAELLA RECIPE | MAHATMA® RICE
From mahatmarice.com
PAELLA SEAFOOD RECIPE, THE MOST AUTHENTIC SPANISH PAELLA
From paellarecipes.org
SPANISH PAELLA RECIPE – A COUPLE COOKS
From acouplecooks.com
EASY SPANISH SEAFOOD PAELLA RECIPE {NO PAELLA PAN NEEDED!}
From savoryexperiments.com
SPANISH PAELLA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SPANISH SEAFOOD PAELLA - THE SPANISH RADISH
From thespanishradish.com
CHICKEN AND SEAFOOD PAELLA RECIPE | SPANISH RECIPES | PBS FOOD
From pbs.org
EASY SEAFOOD PAELLA RECIPE FOR 4 OR MORE! | BASCO SPANISH FOOD …
From bascofinefoods.com
RECIPE SEAFOOD PAELLA | PAELLA DE MARISCO - THE SPANISH CHEF
From thespanishchef.com
You'll also love