SPANISH PAELLA WITH SEAFOOD CLASSIC

seafood 752 Last Update: Aug 05, 2021 Created: Aug 05, 2021 0 0 0
SPANISH PAELLA WITH SEAFOOD CLASSIC
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Easy to prepare, delicious Spanish delicacy! Any seafood is perfect for this classic paella. It is best to use fresh, but frozen will work as well. With this dish, you can decorate a festive table, or diversify an ordinary family dinner.

Ingredients

Directions

  1. How to make seafood paella? Prepare all the ingredients you need. You do not need to defrost seafood in advance. If you can't find a special kind of rice for paella, take any round grain.
  2. Rinse the seafood under cold running water, then drain the excess water through a colander.
  3. Save octopuses, squid, and shellless mussels in a separate container until you need them.
  4. If you don't have a paella pan, use any shallow, flat-bottomed pan. I used a frying pan with a diameter of 22 cm. Heat the oil in the pan, put the mussels and shrimp. If the shrimps are boiled, heat them for 1 minute and remove from the pan. If not, fry on both sides until tender, until they turn orange. Remove the mussels from the pan when they open. Those that have not opened up - throw them away, they cannot be eaten.
  5. Peel the onion and garlic, rinse and cut into small cubes. Place them in a skillet and sauté over medium heat for 3-4 minutes, until the onions are tender.
  6. Wash the tomato, remove the stalk and cut into arbitrary pieces. Add it to onions and garlic. While stirring, cook for 2 minutes.
  7. Then add the spices and stir.
  8. Rice does not need to be rinsed. Add it to the skillet. Stir until smooth and fry a little, 1 or 2 minutes. You can turn down the heat to prevent the paella from burning.
  9. Add hot water (or broth). Season with salt and stir until smooth. Simmer over medium heat for about 10 minutes. The liquid should evaporate by about half.
  10. Wash the bell pepper, remove the stalk and seeds, cut into small cubes. Add to skillet and spread evenly.
  11. If there is too much liquid, increase the heat to evaporate faster. Slice the squid into rings or half rings. When the rice is above the broth, add the raw seafood. Simmer for another 2 minutes.
  12. Then add the peas, stir, taste. Add salt if necessary.
  13. When there is almost no broth left, turn off the stove, the paella is almost ready.
  14. Remove the pan from heat, place the remaining mussels and shrimp on top, cover with a towel or lid and leave for 10-15 minutes. Paella is usually served in a frying pan or a large round dish, adding lemon wedges and garnishing with herbs.
  15. After adding seafood, you cannot keep it on the stove for too long, so that the seafood does not become "rubbery" and the taste of the finished dish does not deteriorate.

SPANISH PAELLA WITH SEAFOOD CLASSIC



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Easy to prepare, delicious Spanish delicacy! Any seafood is perfect for this classic paella. It is best to use fresh, but frozen will work as well. With this dish, you can decorate a festive table, or diversify an ordinary family dinner.

Ingredients

Directions

  1. How to make seafood paella? Prepare all the ingredients you need. You do not need to defrost seafood in advance. If you can't find a special kind of rice for paella, take any round grain.
  2. Rinse the seafood under cold running water, then drain the excess water through a colander.
  3. Save octopuses, squid, and shellless mussels in a separate container until you need them.
  4. If you don't have a paella pan, use any shallow, flat-bottomed pan. I used a frying pan with a diameter of 22 cm. Heat the oil in the pan, put the mussels and shrimp. If the shrimps are boiled, heat them for 1 minute and remove from the pan. If not, fry on both sides until tender, until they turn orange. Remove the mussels from the pan when they open. Those that have not opened up - throw them away, they cannot be eaten.
  5. Peel the onion and garlic, rinse and cut into small cubes. Place them in a skillet and sauté over medium heat for 3-4 minutes, until the onions are tender.
  6. Wash the tomato, remove the stalk and cut into arbitrary pieces. Add it to onions and garlic. While stirring, cook for 2 minutes.
  7. Then add the spices and stir.
  8. Rice does not need to be rinsed. Add it to the skillet. Stir until smooth and fry a little, 1 or 2 minutes. You can turn down the heat to prevent the paella from burning.
  9. Add hot water (or broth). Season with salt and stir until smooth. Simmer over medium heat for about 10 minutes. The liquid should evaporate by about half.
  10. Wash the bell pepper, remove the stalk and seeds, cut into small cubes. Add to skillet and spread evenly.
  11. If there is too much liquid, increase the heat to evaporate faster. Slice the squid into rings or half rings. When the rice is above the broth, add the raw seafood. Simmer for another 2 minutes.
  12. Then add the peas, stir, taste. Add salt if necessary.
  13. When there is almost no broth left, turn off the stove, the paella is almost ready.
  14. Remove the pan from heat, place the remaining mussels and shrimp on top, cover with a towel or lid and leave for 10-15 minutes. Paella is usually served in a frying pan or a large round dish, adding lemon wedges and garnishing with herbs.
  15. After adding seafood, you cannot keep it on the stove for too long, so that the seafood does not become "rubbery" and the taste of the finished dish does not deteriorate.

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