The word paella literally translates to a pan. Seafood paella is a perfect recipe to make for dinners. It is also great for any festive occasion or a large family gathering. Here in this post, I have shared an authentic and easy recipe for seafood paella.
Paella is a dish of Spanish origin. It is made up of rice and seafood, infused with the subtle aroma of saffron. I learned this recipe from my cousin. He made it once for a family dinner. So, I asked him for the recipe. The recipe is easy and a great one for seafood lovers.
To make seafood paella, boil the chicken stock and add saffron to it. Now, cook onion and chorizo with garlic and red pepper. Then, add rice, tomatoes, peas, mussels, clams, and shrimp to it. Cook it on low heat for 15 minutes. Your seafood paella is ready.
This is a short summary of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
1. Scottish Stovies– Scottish stovies are usually made from leftover scrap meat and onions and potatoes to aid wastage. The term ‘stovies’ comes from the way the dish is cooked. The potatoes are stewed slowly rather than boiled.
2. Seafood Quiche– If you love seafood and you love quiches, then, the seafood quice is the perfect fusion recipe for you. Seafood quiche is a savory dish that is fluffy and moist but it also has a flaky crust.
3. Rabo Encendido– Rabo Encendido is a bull’s tail stew. It is not complicated to make. It contains oxtail, vegetables and is infused with different spices and herbs. It just needs a little time and patience.
4. Baked Cod– Cod is an incredible fish and one of the most sold in America, as it is one of the most versatile too. Cod is excellently salted already but I recommend it to be lightly salted and then allowed to sit for a few hours in the fridge.
Seafood Paella Recipe
- Gas Grill
- 12-14 inch Stainless Steel Skillet
- 4 ½ cups Chicken Stock
- ½ Yellow Onion (finely chopped)
- ½ teaspoon Saffron Threads
- ¼ teaspoon Salt
- 3 tablespoons Olive Oil
- 3 cloves Garlic (finely chopped)
- ½ Red Bell Pepper (finely chopped)
- 6 ounces mild dried Chorizo Sausage (sliced into thin half-moons)
- 3 cups Short-Grain Rice
- 1 (14-ounce) can Fire-Roasted Tomatoes (diced)
- 1 pound Mussels (rinsed and scrubbed)
- ¼ cup Parsley (chopped)
- 1 pound Littleneck Clams (rinsed and scrubbed)
- 1 cup Green Peas (frozen)
- 1 pound large Shrimp (peeled and deveined with tails left on)
- 2-3 Bay Leaves
- 150 ml Rioja Red Wine
- Take a gas grill and heat it to medium-high heat.
- Boil the chicken stock in a medium saucepan. Add saffron and salt to it.
- Remove the saucepan from heat and let it rest for about 15 minutes.
- Now, heat oil over medium heat in a 12-14 inch stainless steel skillet.
- Add onion and red pepper to it. Cook for 5 to 7minutes. Then, add chorizo and garlic to it and stir.
- Set the skillet with the sofrito on the gas grill. Now, add rice, infused stock, peas, salt, tomatoes, shrimp, mussels, and clams to it.
- Now, add rice to the skillet and cook by stirring for 4 to 5 minutes.
- Close the cover of the grill and simmer rice for 15 minutes.
- Pour about 1 cup of hot water if the mixture looks dry.
- Settle the mussels and clams into the rice. Keep hinge sides up so they release their juices into the rice.
- Arrange the shrimp around the shellfish.
- Take the pan and cover it with foil. Cook it for 6-10 minutes until shrimp and rice are cooked. Also, make sure mussels and clams have opened.
- Garnish it with parsley and serve.