Seafood
Paella Recipe
Authentic and
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.
Need the Kitchen Basics to help YOU
become an efficient and well rounded cook?
Check out Pam's basics USA
and UK/EU here.
Here you can search the entire WEB:
Great Seafood Paella - Easy
when you
know how.
Click
on the Pan
You can buy all
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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