Seafood Paella
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Spanish
Seafood Paella
Description
Seafood Paella is prepared by infusing chicken stock with saffron, imparting its distinctive aroma and golden color. The chorizo is sautéed first to release its oils, which are used to brown the seasoned chicken thighs. Squid is cooked briefly to maintain tenderness. Aromatic onion, garlic, and bell pepper soften without browning, then arborio rice is toasted before adding white wine and chicken stock gradually. Simmering allows the rice to absorb the flavors and liquids.
Tomatoes, chicken, chorizo, mussels, and prawns are added partway through cooking, combining their flavors as the mussels steam open. Peas add a pop of sweetness and color near the end. The dish finishes with fresh parsley and lemon wedges providing brightness. Olive oil and butter enrich the texture and mouthfeel, while seasoning with salt and pepper balances the overall taste.
Seafood Paella works well as a communal meal that showcases a variety of proteins and fresh ingredients. Serving with lemon wedges allows guests to customize acidity, complementing the richness. The use of varied seafood and sausage gives complexity and a range of textures from firm prawns to tender mussels and mildly chewy squid.
Ingredients
- 12 prawn fresh, Shelled and de-veined, tails left on, heads may be left on for presentation, large
- 20 mussels cleaned
- 2 squid cut into eighths, ask the fishmonger to clean, and score, tubes
- 2 chorizo sausages sliced into 1 cm (half an inch) pieces
- 3 chicken thighs boneless, skinless, cut into 1/4s
- 2 onion finely diced, medium
- 3 cloves garlic chopped
- 1.5 cups arborio rice
- 3 cups chicken stock
- 2 pinches saffron threads
- 1 green bell pepper
- 1 tinned tomatoes diced, 440 grams
- 1/4 cup white wine
- 1/2 cup baby peas frozen
- parsley for garnish, flat leaf
- 2 lemon cut into wedges, plural
- olive oil extra virgin
- butter
- sea salt flakes
- black pepper grinded
Instructions
- Put the saffron threads into the chicken stock and place over a very low flame.
- Pour a little olive oil into a fry pan and place over high heat.
- Saute the chorizo sausage 1-2 minutes and remove.
- Season the chicken and lightly brown in the remaining chorizo oil, remove.
- Wipe the pan clean, add a little oil and place over high heat.
- Season the squid pieces, saute for 1 minute and transfer to a small bowl.
- In a large heavy based pot over medium high heat pour a few tbsps of olive oil.
- Soften the onion for 1 minute and add the garlic and capsicum.
- Cook for a further 1 minute (do not allow to brown).
- Add the rice, increase the heat to high and stir.
- Add the wine and cook until almost fully absorbed, stir through a couple knobs of butter.
- Add the stock, bring to the boil and reduce to a simmer, cook for 5 minutes.
- Add the tomatoes, chicken, chorizo, mussels and prawns, mix well and cook for a further 5 minutes.
- Once all the mussels have opened, check that the rice is almost cooked.
- Add the squid pieces and the peas, stir well and cook a further 5 minutes.
- Paella should be served slightly wetter than risotto, depending on the brand of rice and stove temperature; more stock may need to be incorporated at the end to achieve this.
- Transfer it all to a large serving dish (or individual plates) and garnish with chopped parsley and lemon wedges.
Notes
User Reviews
Overall Rating
4.9
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