Best 3 Spanish Seafood Paella Recipes

SPANISH SEAFOOD PAELLA

Steps:

• With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
• Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
• When the onion begins to sizzle, increase the heat to medium.
• Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.
• As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.
• When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil.
• Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
• Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down.
• Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time.
• The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.
• Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.

SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)

Steps:

• Heat 3 tbsp oil in large skillet on medium high heat.
• Add chicken pieces and fry 3 to 4 minutes per side until golden.
• Remove from skillet and season with salt and pepper.
• Add onions and peppers to skillet.
• Sauté 2 minutes.
• Stir in garlic, paprika and thyme.
• Sauté 1 minute and add shrimp.
• Sauté until shrimp turn pink.
• Add 1 Tbsp oil if needed.
• Sprinkle rice into pan.
• Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
• Stir in tomatoes.
• Season well.
• Combine stock and saffron and stir into rice mixture.
• Bring to boil.
• Boil for about 2 minutes, reduce heat to medium.
• Return chicken and push down into rice.
• Cook uncovered for 15 minutes.
• Stock should be bubbling.
• Stir rice around and add shrimp, lima beans, red peppers and clams.
• Cook for 10 minutes longer.
• Remove from heat and cover for 10 minutes.
• To serve, sprinkle with parsley and garnish with lemon wedges and green onions.

SPANISH SEAFOOD PAELLA / PAELLA DE MARISCOS

Steps:

• 1. First early in the day prepare a fish broth, I use shrimp shells or a fish head (gills removed)from the fish market. I add about 3 quarts of water, a 1/2 onion 3 cloves garlic a bunch of parsley, a piece of green pepper some salt and pepper and bring to a boil. After it starts to boil reduce the flame and slow simmer add 2 tsps. Asian fish sauce, and a good squeeze anchovy paste. cook for a good hour strain and add a bottle of clam juice, stir and reserve for later. Be sure to keep the broth good and hot on a low flame. These ingredients here are not in the ingredient recipe above as this is an easy recipe for fish broth that cannot be found in the store. I will post recipes for fish & chicken broth within a few days.
• 2. Make a paste with the parsley, garlic, thyme, 1/2 tsp. salt if you have a mini processor this is ideal if not use a mortar & pestle. After grinding add paprika and a little water to make a paste. Set aside for later.
• 3. Pre heat oven to 400 degrees. Next heat the olive oil in a large paella pan or sauté pan add the half of the diced garlic and quickly sauté being careful not to scorch the garlic. Add the fish, and squid quickly sauté about 1 or 2 minutes remove to a platter.
• 4. Next add to the same pan a little more olive oil and add the diced veggies pimento strips, leeks, onion, lima beans or peas and remaining garlic cook over medium heat until the veggies are somewhat limp. Next raise the heat and add the tomatoes and cook about 2 minutes more.
• 5. Next pour in the rice and stir well in the veggie mix coating all of the rice with the mixture. Now add all the hot broth called for and raise the heat. Bring to a boil for about 2 1/2 to 3 minutes.
• 6. Now add the fish, calamari and the paste of garlic and parsley and the salt. Stir well taste to see if it has enough salt. Boil for 2 minutes until some of the broth is absorbed. Paella should still have sufficient liquid at this point.
• 7. Now add the shrimp, mussels and the clams stir just a bit so the seafood gets mixed in the rice and remove the pan to the hot oven. Cook uncovered until the rice grain is soft about 10/12 minutes for a gas oven and 15/20 minutes for an electric oven. After time has elapsed check rice to see if the all the liquid has been absorbed if there is still liquid remove from oven and set on a medium high heat gas or electric burner and cook for one or two minutes uncovered. Do not stir. Then cover with foil, reduce the heat to low and let sit for 5 to 10 minutes until rice is cooked. Garnish with pimento strips and lemon wedges. Enjoy, Buen Appetito