One of the Most Delicious Seafood Paella Recipes
This is a fabulous meal that you can enjoy anytime. It looks fancy, but it really is quite simple to make. If you do not have a paella pan, just use a large cast iron skillet. Serve it up with a salad and some bread for a meal that everyone will remember. Measurements do not need to be exact with this recipe, so feel free to play with it a little if you wish. The only important thing is to get the rice cooked properly so it does not get mushy. If you normally rinse your rice, do not do it for this dish. You want the extra starch.
It helps if you prepare all your ingredients ahead of time. This recipe cooks quickly, so you want to have everything ready to pour into the pan when it is time. Never leave the recipe in the oven until the rice is completely done or it will be mushy. As soon as a crust forms around the edge of the pan, remove it and wrap it in foil. The rice will continue to cook. This resting period is very important for paella.
Always serve paella from the pan at the table. Traditionally, it is a communal dish where everyone picks morsels from the pan, using a spoon to get the rice. While most people do not serve it this way for dinner, it makes it easy for everyone to help themselves to more if the pan is left on the table. The lemon wedges can be placed around the edge of the pan before serving so everyone can select one to squeeze over their food before they eat. The fresh lemon works wonders with the seafood, making all the flavors come alive. You will be surprised at how easy this recipe really is. Try it out and amaze your friends and family.
Simple Seafood Paella
Summary: coming soon
- 1 to 1-½ pounds raw extra large shrimp, peeled and deveined
- 1 pound small clams, scrubbed
- Coarse salt
- 2-¼ cups bottled clam juice or fish stock
- ¾ cup dry white wine
- ½ teaspoon crumbled thread saffron
- 2 Tablespoons olive oil
- ⅓ cup onion, finely chopped
- 2 cloves garlic, chopped
- 1 cup uncooked Arborio rice
- 2 large tomatoes, peeled and chopped
- 2 teaspoons paprika
- Lemon wedges
- Preheat the oven to 350 degrees F.
- Sprinkle coarse salt all over the shelled shrimp and let it sit for 15 minutes. The salt brings out the flavor of the sea after the seafood has been frozen.
- Heat up the broth, saffron and wine in a large pan over medium. Reduce the heat to low to keep the mixture hot but not boiling.
- Heat the olive oil on medium high in a large paella pan or heavy cast iron skillet. Add the onion and let it cook until slightly softened; about 3 minutes. Remove the pan from the heat. Add the garlic and rice and stir until the garlic is fragrant and the rice is well coated with the oil, about 1 minute.
- Add the paprika, tomatoes, and salt. Stir in the broth mixture.
- Put the pan back on the stove on low heat. Simmer, stirring as needed, for 10 to 15 minutes, or until the rice soaks up some, but not all of the liquid. Stir in the shrimp.
- Transfer the pan to the oven and let it cook, uncovered, for 15 to 20 minutes. The rice should be al dente and most, but not all, of the liquid should be absorbed. The rice will continue to cook.
- Remove from the oven and cover the pan with foil. Let it sit for 5 to 10 minutes.
- Sprinkle with parsley if you wish. Serve with lemon wedges.
- Note: For even more flavor, place the shrimp shells in a saucepan and cover them with water. Let it simmer on low heat for about 7 to 10 minutes. Remove from the heat and strain, discarding the shrimp shells. Add the shrimp broth to the clam or fish broth to equal the amount needed in the recipe.
Preparation time: 1 minute(s)
Cooking time: 1 minute(s)
Number of servings (yield): 4
Culinary tradition: Spanish
This delicious seafood paella is a Spanish stew. Of course, you can make the traditional type with sausage and other ingredients, but this special seafood version is a wonderful way to enjoy the flavors of the clams and shrimp. It is very easy to make; if you have never attempted paella before, this is a good recipe to start with. Serve it with lemon wedges so everyone can top it off with fresh lemon juice before they dig in. Enjoy this dish at family gatherings; it makes quite an impressive presentation.
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