Best 2 My Moms Seafood Paella Recipes

**Discover the Delights of Spanish Cuisine: A Culinary Journey through Seafood Paella and Its Regional Variations**

Embark on a tantalizing culinary adventure as we delve into the vibrant world of seafood paella, a quintessential dish that embodies the essence of Spanish gastronomy. Originating from the sun-kissed shores of Valencia, paella has captivated palates worldwide with its vibrant colors, aromatic blend of spices, and the harmonious marriage of seafood and rice. In this comprehensive guide, we present a collection of authentic paella recipes that showcase the diverse regional interpretations of this beloved dish.

From the classic Valencian paella bursting with succulent seafood and tender chicken to the rustic charm of the Andalusian paella brimming with flavorful vegetables, each recipe pays homage to the unique culinary traditions of Spain's diverse regions. Whether you're a seasoned paella enthusiast or embarking on your first culinary voyage into Spanish cuisine, this ultimate guide will equip you with the knowledge and inspiration to recreate these delectable dishes in the comfort of your own kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on an unforgettable culinary journey through the vibrant realm of seafood paella.

Here are our top 2 tried and tested recipes!

MOM'S PAELLA

Mom's Paella image

I enjoy cooking ethnic foods, especially those that call for lots of rice. Like my mom, I often prepare this dish for special Sunday get-togethers. Traditional paella uses saffron, but turmeric is a budget-friendly alternative. -Ena Quiggle, Goodhue, Minnesota

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1/2 cup sliced fully cooked smoked sausage (1/4-inch slices)
1 medium onion, chopped
1 small green pepper, chopped
4 tablespoons olive oil, divided
1/4 cup pimiento-stuffed olives, halved
1/2 cup raisins, optional
1 cup uncooked converted rice
2 garlic cloves, minced
3 teaspoons ground turmeric
1-1/2 teaspoons curry powder
2-1/4 cups chicken broth
1-1/2 cups frozen mixed vegetables

Steps:

In a large skillet, saute the chicken, ham, sausage, onion and green pepper in 2 tablespoons oil for 3-5 minutes or until onion is tender. Add olives and raisins if desired. Cook 2-3 minutes longer or until heated through, stirring occasionally; remove meat and vegetable mixture from pan and keep warm. , In the same skillet, saute rice in remaining oil for 2-3 minutes or until lightly browned. Stir in the garlic, turmeric and curry. Return meat and vegetables to pan; toss lightly. Add broth and mixed vegetables; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.

Nutrition Facts : Calories 258 calories, Fat 14g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 711mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.

MY MOM'S SEAFOOD PAELLA

MY MOM'S SEAFOOD PAELLA image

Categories Rice Broil

Yield About 6

Number Of Ingredients 13

Ingredients

1 pound medium shrimp, shelled and deveined, shells reserved
4 cups water
1 pound cleaned squid or calamari (or both!)
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, thinly sliced
1 red pepper, cut into thin strips
1 cup canned tomatoes, with juice, chopped
1-1/2 tsp salt
2 cups medium grain rice
1/8 tsp ground saffron
1 pound scallops
1 cup frozen peas

Steps:

Make shrimp stock: In 3-quart saucepan, combine shrimp shells and water. Heat to boiling; reduce heat, partially cover, and simmer 30 minutes. Strain broth through sieve; discard shells. There should be about 3 cups shrimp broth. Rinse squid with cold running water and pat dry with paper towels. Slice squid bodies crosswise into 1/2-inch rings. Cut tentacles into 1-inch pieces. In deep nonstick 12-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. Add red pepper and cook 4 minutes. Add squid and cook 2 minutes. Add tomatoes with their juice, 1/2 cup shrimp broth, and 1/4 teaspoon salt; heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir in rice, saffron, remaining 2-1/2 cups shrimp stock, and remaining 1-1/4 teaspoons salt. Heat to boiling over high heat. Reduce heat; cover and simmer until squid is tender and rice is cooked through, about 20 minutes. Pull off and discard tough crescent-shaped muscle from each scallop. Cut scallops horizontally in half if large. Stir scallops, shrimp, and frozen peas into rice mixture in skillet; cover and cook until scallops and shrimp are slightly (opaque) cooked throughout, about 9-10 minutes longer.

Tips:

Use high-quality seafood. Fresh or frozen seafood will work, but avoid using pre-cooked seafood as it will not have the same flavor or texture.
Cook the seafood in a flavorful broth. A good broth will add depth and flavor to the paella. You can use a combination of seafood stock, white wine, and water, or you can make your broth from scratch using fish bones, shrimp shells, and vegetables.
Use a variety of seafood. This will give the paella a more complex and interesting flavor. Some good options include shrimp, mussels, clams, calamari, and lobster.
Cook the paella over medium heat. This will help to prevent the rice from burning and will allow the flavors to develop more fully.
Do not stir the paella too much. Stirring the paella too much will break up the rice and make it mushy. Gently stir the paella a few times during the cooking process, just enough to mix the ingredients together.
Serve the paella with a variety of toppings. Some good options include lemon wedges, aioli, and chopped parsley.

Conclusion:

Seafood paella is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover seafood, and it is also a perfect dish for a party or potluck. With a little planning and preparation, you can easily make a delicious seafood paella at home.