Fantastic Seafood Paella Recipe Authentic and Classic
Here's our Top Seafood Paella Recipe I include some Chicken Breast and Chorizo for depth of Flavor - Just leave it out if you want only Seafood.
We like to invite some friends to share this Great Authentic dish with us usually for Sunday Lunch.
Don't be put off by the number of Ingredients - it's really quite Simple and the Results make the effort Worthwhile.
Seafood Paella Recipe Ingredients for Four People
1 Plump Chicken Breast - Skined and Boned
4 ozs. Chorizo - Chopped
1lb. Medium Prawns
2 Small Squid "Calamares"
12 ozs. Monkfish Fillet in Bitesize pieces
12 Fresh Mussels
1 Small onion Coarsly Chopped
1 Red Pepper cut into 1" Dice
1/2 a Cup of peas
1/4 lb. of Mushrooms Chopped
3 Cloves of Garlic Finely Chopped
2 Cups of Paella Rice
1 Quart of Fish and Shellfish Stock
12 Threads of Saffron
2 Lemons cut in quarters lengthwise
1 Bunch of Parsley
Salt and Black Pepper
Extra Virgen Olive Oil
A 13" Traditional paella Pan or "Paellera"
Seafood Paella Recipe Method
Cut the Chicken up into 1" Dice
Cut the Squid into Bitesize pieces
Cook the Mussels in a little water until they open (discard any that don't open) Take off the half shell and reserve the mussels - Add any liquid to your Stock
Leave the Shells on Eight of the Prawns and shell the Rest
OK - Add 2-3 Tablespoons of the olive Oil to your Paella Pan
Now - on a high heat - fry the onions - Mushrooms and Red Pepper with the Chicken Pieces and Squid - stirring frequently for about five minutes - You want them to color but not burn.
Reduce the heat to low and add the garlic and Chorizo- stirring for two minutes.
Then the Rice - which you stir for a couple of minutes until it begins to turn opaque Add a little more Oil if it looks too dry
Remove from the heat and boil up the stock with the Saffron for about ten minutes
Now - replace the Pan on a high heat - add half the stock and give it a final stir.
Arrange the Fish and Prawns in the liquid with the Shell on Prawns on top
Let the liquid reduce (don't stir it again) - and add the rest of the stock
Let the liquid reduce until there is almost none left and then remove from the heat.
Arrange the Mussels around the Rim of your paellera
Cover the Pan with a clean cloth and leave for ten minutes or so, until the rice has absorbed all the liquid.
Cut the Lemons in Quarters Lengthwise and arrange around the rim
Now - chop some parsley and sprinkle liberally on top of your Paella
Here's our Top 
