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Fantastic Seafood Paella Recipe
Authentic and Classic




Fabulous Seafood Paella 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"


Juicy Seafood Paella





Seafood Paella Recipe Method



  1. Cut the Chicken up into 1" Dice
  2. Cut the Squid into Bitesize pieces
  3. 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
  4. Leave the Shells on Eight of the Prawns and shell the Rest
  5. OK - Add 2-3 Tablespoons of the olive Oil to your Paella Pan
  6. 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.
  7. Reduce the heat to low and add the garlic and Chorizo- stirring for two minutes.
  8. 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
  9. Remove from the heat and boil up the stock with the Saffron for about ten minutes
  10. Now - replace the Pan on a high heat - add half the stock and give it a final stir.
  11. Arrange the Fish and Prawns in the liquid with the Shell on Prawns on top
  12. Let the liquid reduce (don't stir it again) - and add the rest of the stock
  13. Let the liquid reduce until there is almost none left and then remove from the heat.
  14. Arrange the Mussels around the Rim of your paellera
  15. Cover the Pan with a clean cloth and leave for ten minutes or so, until the rice has absorbed all the liquid.
  16. Cut the Lemons in Quarters Lengthwise and arrange around the rim
  17. Now - chop some parsley and sprinkle liberally on top of your Paella

Buen Proveche



See our Big Paella Party
Using this Recipe







Click here to go to Rice Recipes

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