Seafood paella recipes
Our top 3 of 10 Seafood paella recipes
- Authentic Spanish Seafood Paella
- Easiest Ever Paella
- Linda Tubby's Paella with Prawns and Cherry Tomatoes
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- 300g Arborrio Rice
- 1 White Onion
- 1 Red Pepper
- 1g Saffron
- 2 cloves Garlic
- 1 Chicken Breast
- 15 Tiger Prawns
- 250g Mussels
- 1 Large Squid
- 450g Monkfish
- 500ml Chicken Stock
- 250ml White wine
- 100g Chorizo
- 2 Bay Leaves
- To Taste Seasoning
- 2 tbsp Flat Leaf Parsley
- Prepare the seafood. Cut the monkfish into bitesize chunks, butterfly the prawns, cut the squid into rings and reserve the tentacles. Boil the mussels in the white wine for 5 minutes until open, strain through a fine sieve and reserve the liquor. Set the mussels to one side.
- Finely chop the onion and pepper and fry in 25ml olive oil in a heavy based frying pans. Cube the chorizo and add to the pan. Fry to release the oils. Cube the chicken and add once onion and pepper has softened. Add the bay leave and chopped garlic. Stir for 2 miunutes.
- Add the rice and saffron and coat in the oil (you may need to add a little more). When coated add the liquor from the mussels and stir until absorbed. Add the monkfish and squid. Keep ladling the stock over the rice one at a time until absorbed. This should take about 20 to 25 minutes to absorb all the stock. Season throughout to taste.
- Add the prawns and mussels five minutes form the end and stir in. Serve on a large platter or from the pan sprinkled with chopped fresh parsley.
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- 1 tbsp. olive oil
- 1 leek or onion, sliced
- 110g pack of chorizo sausage, chopped
- 1 tsp. turmeric
- 300g long grain rice
- 1 litre hot fish or chicken stock
- 200g frozen peas
- 400g bag of frozen seafood mixed, defrosted
- 1. Heat the oil in a deep frying pan, then soften the leek/onion for 5 mins without browning.
- Add the chorizo and fry until it releases its oils.
- Stir in the turmeric and rice until coated by the oils, then pour in the stock.
- Bring to the boil, then simmer for 15 mins, stirring occasionally.
- Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked.
- Check for seasoning and serve immediately with lemon wedges.
Linda Tubby's Paella with Prawns and Cherry Tomatoes
by Linda Tubby
Views 98, Added Wed Aug 11 2010
If you can't get raw prawns, you can use cooked ones - add them at the same time as the cherry tomatoes, just to warm through
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- 3tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 2 fat cloves of garlic, crushed to a paste with a little salt
- 4 juicy ripe tomatoes, skinned
- 300g paella rice
- 800ml vegetable stock
- Pinch of saffron
- 1 fennel bulb, cut into quarters and sliced
- 250g raw peeled prawns
- 200g cherry tomatoes
- 1 ½tbsp roughly chopped parsley leaves
- Sea salt and freshly ground black pepper
- 1 lemon, cut into wedges, to serve
- Handful of basil leaves, to serve
- In a sieve set over a bowl, deseed the skinned tomatoes. Roughly chop the tomato flesh, add to the onions and cook for 2 minutes.
- Squash the seeds in the sieve with the back of a ladle to extract all the juice and add to the stock.
- If you can't get raw prawns, you can use cooked ones - add them at the same time as the cherry tomatoes, just to warm through
- Add the paella rice to the saucepan, season with salt and pepper and stir in the vegetable stock. Place on a low heat and sprinkle over the saffron.
- Let the mixture gently bubble until the stock is completely absorbed. Continue stirring, from the outside into the centre, for 10 minutes.
- Add the fennel and cook for a further 5 minutes. Fold in the prawns and cover the pan with a lid for 3 minutes.
- Add the tomatoes, cover and cook again for 1-2 minutes, making sure the prawns are all pink and cooked. Then fold in the chopped parsley.
- Serve with lemon wedges and scatter over the basil leaves.