EASY SEAFOOD PAELLA RECIPE
Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.
Provided by The Mediterranean Dish
Categories Entree
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 516 calories, Sugar 4.3 g, Sodium 862.3 mg, Fat 21.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.1 g, Protein 41.1 g, Cholesterol 190.1 mg
SEAFOOD PAELLA
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
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
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
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
PAELLA FOR THOSE WHO DON'T LIKE SEAFOOD
During my time working in Spain I have sampled quite a few paellas. I have heard that originally paella was a meal made up of leftovers. Basically you would add rice, herbs and whatever vegetables you had left from yesterday. So use this principle - choose a favourite vegetable, providing it fits in. be versatile. I've also heard, that the paellas that came from Valencia in Spain were the original ones (I guess this is subjective) and that they contained meat as opposed to seafood/shellfish which has become the norm today. Anyway, many of my friends have nearly turned down my invitation to eat paella, believing that it contained seafood. When they learn there is an alternative, they are very happily surprised and I don't know anyone who hasn't enjoyed it.
Provided by Andrew Sudron
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken with paprika (optional). Brown the chicken in a pan.
- Move to one side.
- Fry the onions until cooked (You can cook the chorizo at this point if you wish).
- Add the turmeric and garlic, cooking for a couple of minutes more.
- Add the chorizo/sausage and fry a little (Never boil the chorizo).
- Add rice and about half of the stock. If you like a bit more spice or flavour, at this point you can add a bit of balsamic/lee and perrins, red wine/sherry etc.
- Add the tomato, peppers and vegetables (save some of the peppers to garnish)
- Cook on the hob or in the oven until rice is about ready, adding stock as necessary. The Spanish would never stir it again once the last ingredient has been added though. You can put in the oven and leave. Either way, you can't rush a good paella. Don't worry if the 'bottom' burns - they say it is a good sign. Personally, I don't aim to burn but don't worry if it does.
- Garnish with peppers, bacon and parsley (optional).
- Serve with Spanish or French bread and white wine.
Nutrition Facts : Calories 1504, Fat 69.5, SaturatedFat 19.8, Cholesterol 340.2, Sodium 329.8, Carbohydrate 115.3, Fiber 7.1, Sugar 9.2, Protein 96.6
SHELLFISH PAELLA
My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice.
Provided by TOOLBELT DIVA
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200C).
- Steam clams, mussels and shrimp in boiling salted water for 3 minutes; remove from water and set aside.
- Discard any unopened clams or mussels.
- Baste Lobster tails with butter.
- Wrap Lobster tails and Crab Claws in aluminum foil and bake 15 minutes in preheated oven.
- In a large paella pan, or heavy skillet, saute green peppers, onions, tomatoes and garlic until tender.
- Blend in saffron,salt, pepper, and red pepper flakes.
- Add rice and stir fry for 2 or 3 minutes.
- Pour in broth and wine; simmer for 20 minutes.
- Add peas.
- Cover and cook for 15 minutes.
- Stir once or twice to be sure liquid has been absorbed by the rice.
- Place shrimp, lobster, stone crab, clams and mussels on top.
- Cover and warm an additional 10 minutes.
- Transfer to large serving platter or bowl.
- Garnish with roasted red peppers.
Nutrition Facts : Calories 599, Fat 15.2, SaturatedFat 8.1, Cholesterol 87.2, Sodium 832.9, Carbohydrate 75.8, Fiber 5.7, Sugar 8.1, Protein 27.7
FISH AND SHELLFISH PAELLA
Steps:
- 2. Preheat the oven to 500F. Place the garlic cloves in a small baking pan and roast in the oven for 10-15 min., or until the skin is browned. 3. In a small sauce pan, bring the fish stock to a boil. Add a few saffron threads and decrease heat to simmer. 4. When the garlic is ready, remove from the oven and leave the oven on. When the garlic is cool enough to handle, peel, place in a blender, add ½ cup of the simmering stock, and the rest of the saffron. Process until well blended. Set aside. 6. In a large (15 inch) paella pan, heat olive oil over medium heat. Add the bell pepper and cook, stirring often, for about 10 min., or until tender. Add the monkfish, medium shrimp, squid, (plus any substitutes) and salt and increase heat to medium-high. Sauté for about 5 min., or until shrimp are pink. Add the rice and stir to blend well with the rest of the ingredients, allowing the rice to absorb a little of the oil. Spread the mixture evenly in the pan. Pour the hot stock into the pan, increase the heat to high, and bring the mixture to a boil. Add the garlic mixture, stir gently to incorporate,, and continue to boil for 5 min. without stirring. Shift the pan for even cooking. Taste the stock and season with salt if necessary. 7. Arrange the mussels and large shrimp neatly on top of the rice. Drain the clams and arrange them around the rim of the pan. Place the pan in the oven for 12 min. The liquid will be absorbed, the rice will be tender, and the clams will have opened. 8. Remove from the oven and discard any clams that failed to open. Sprinkle with lemon juice evenly over the top. Cover and let rest for 7 min. before serving. Serve with lemon wedges.
More about "fish and shellfish paella recipes"
SEAFOOD PAELLA - SIMPLY DELICIOUS
From simply-delicious-food.com
SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
SEAFOOD PAELLA RECIPE - SPANISH SABORES
From spanishsabores.com
FISH PAELLA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
SHELLFISH PAELLA | SAVEUR
From saveur.com
BEST FISH FOR PAELLA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FISH AND SHELLFISH PAELLA RECIPE - EASY RECIPES
From recipegoulash.cc
PAELLA WITH CHICKEN AND SHELLFISH RECIPE - LOS ANGELES TIMES
From latimes.com
RECIPE: FISH AND SEAFOOD PAELLA STEP BY STEP WITH PICTURES
From handy.recipes
PAELLA SEAFOOD RECIPE, THE MOST AUTHENTIC SPANISH PAELLA
From paellarecipes.org
SEAFOOD PAELLA RECIPE | PAELLA DINNER BOX RECIPES - FULTON FISH …
From fultonfishmarket.com
SEAFOOD PAELLA RECIPE MASTERCHEF - CAN COOK | EASY RECIPES
From cancookleasyrecipes.blogspot.com
PAELLA - THE COOK TO PLEASE A CROWD! - PITMASTER CLUB
From pitmaster.amazingribs.com
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 »
You'll also love