Seafood
Paella Recipe
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Classic
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Seafood
Paella
Recipe
- David pays homage to the great national dish of Spain, the greatest
Mediterranean rice, fish and shellfish dish. There are hundreds
of versions, from: Alicante, Murcia, Malaga and Cadiz - to Barcelona
and of course, most famous of all: Valencia.
We have tried to capture something of the spirit
of
Spain in this version - try it yourself - you won't be dissapointed.
And don't be put off by the number of Ingredients - it's really quite
simple
and the results make the effort worthwhile.
It should be the culmination of a whole day of
relaxation, drinking, talking and Eating. A labour of love, to be
presented with a flourish.
We try to make these recipes as easy to follow as
possible but if you do have any problems, just ask Pam
any food related questions.
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become an efficient and well rounded cook?
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and UK/EU here.
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Great Seafood Paella - Easy
when you
know how.
Click
on the Pan

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things Spanish with confidence from our partners at La Tienda - the
online Spanish
store with USA and European branches.
Just click on the Paella Pan. It's a family run business, proud of their quality and service.
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 virgin olive oil
-
A 13" Traditional paella Pan or "Paellera"

A happy
Customer - Marjory enjoys a Great Feast at our:
Periana
Gastro Guesthouse
Seafood
Paella
Recipe Method
- Cut the chicken
up into 1" dice.
- Cut the squid
into bite-sized 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.
Buen
Proveche

Magnifico!
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