SEAFOOD PAELLA
Provided by Tia Mowry
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 21
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.
MOM'S PAELLA
I enjoy cooking ethnic foods, especially those that call for lots of rice. Like my mom, I often prepare this dish for special Sunday get-togethers. Traditional paella uses saffron, but turmeric is a budget-friendly alternative. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the chicken, ham, sausage, onion and green pepper in 2 tablespoons oil for 3-5 minutes or until onion is tender. Add olives and raisins if desired. Cook 2-3 minutes longer or until heated through, stirring occasionally; remove meat and vegetable mixture from pan and keep warm. , In the same skillet, saute rice in remaining oil for 2-3 minutes or until lightly browned. Stir in the garlic, turmeric and curry. Return meat and vegetables to pan; toss lightly. Add broth and mixed vegetables; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.
Nutrition Facts : Calories 258 calories, Fat 14g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 711mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.
EASY SEAFOOD PAELLA RECIPE
Easy Seafood Paella Recipe made with mixed frozen seafood and a touch of turmeric, a quick and easy dish for a delicious midweek dinner. It's hearty and full of colour, and on the table in 30 minutes or so.
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Peel and chop the onion and garlic.
- In a large pan, heat up the oil on a low heat, add the onion with a pinch of salt and fry until golden.
- Add the garlic and tomatoes, and cook for a further 2-3 minutes until the tomatoes are mushy.
- In go the paprika, turmeric and rice, salt and pepper.
- Give them a good stir, add the stock, and place the lid on.
- Cook on a low to medium heat without stirring at all until most liquid is evaporated.
- Throw in the seafood, and place the lid back again.
- Cook for 7 minutes until the seafood is cooked through, and rice is cooked, and all the liquid is absorbed.
- Garnish with fresh parsley.
Nutrition Facts : Calories 412 kcal, Carbohydrate 51 g, Protein 27 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 5 mg, Sodium 1620 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
MY MOM'S SEAFOOD PAELLA
Steps:
- Make shrimp stock: In 3-quart saucepan, combine shrimp shells and water. Heat to boiling; reduce heat, partially cover, and simmer 30 minutes. Strain broth through sieve; discard shells. There should be about 3 cups shrimp broth. Rinse squid with cold running water and pat dry with paper towels. Slice squid bodies crosswise into 1/2-inch rings. Cut tentacles into 1-inch pieces. In deep nonstick 12-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. Add red pepper and cook 4 minutes. Add squid and cook 2 minutes. Add tomatoes with their juice, 1/2 cup shrimp broth, and 1/4 teaspoon salt; heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir in rice, saffron, remaining 2-1/2 cups shrimp stock, and remaining 1-1/4 teaspoons salt. Heat to boiling over high heat. Reduce heat; cover and simmer until squid is tender and rice is cooked through, about 20 minutes. Pull off and discard tough crescent-shaped muscle from each scallop. Cut scallops horizontally in half if large. Stir scallops, shrimp, and frozen peas into rice mixture in skillet; cover and cook until scallops and shrimp are slightly (opaque) cooked throughout, about 9-10 minutes longer.
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