Seafood Paella Recipes

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SEAFOOD PAELLA

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



Seafood Paella image

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

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

SEAFOOD PAELLA

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16



Seafood Paella image

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.

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

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



Authentic Seafood Paella image

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

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

SEAFOOD PAELLA

Provided by Tia Mowry

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 21



Seafood Paella image

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.

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

SEAFOOD PAELLA

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



Seafood paella image

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

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

SEAFOOD PAELLA

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



Seafood Paella image

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

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

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



Spanish Seafood Paella image

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.

2 1/2 lbs chicken parts
1/4 cup olive oil
1 medium onion, finely diced
4 garlic cloves, minced
2 teaspoons salt
fresh ground pepper
1/2 teaspoon paprika
1 large red bell pepper, roasted, peeled, seeded, and diced
1/2 cup sliced green onion
1 lb squid, cleaned, sacs cut into rings
1/2 teaspoon saffron thread
1 lb large raw shrimp, peeled and deveined
3 cups short-grain rice (preferably Spanish or Italian)
6 cups warm chicken stock
1 1/2 lbs small live clams
1 cup frozen peas

SEAFOOD PAELLA

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



Seafood Paella image

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.

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

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