seafood paella

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Easy paella

olive oil

onion,chopped

tsp each hot smoked paprikaand dried thyme

paella or risotto rice

dry sherryor white wine (optional)

can chopped tomatoeswith garlic

chicken stock

frozen seafood mix

lemon, ½ juiced, ½

flat-leaf parsley,roughly chopped

Heat the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> or <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a>. Add the onion and soften for 5 mins.

Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.

Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.

Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.

Easy Seafood Paella Recipe

lobster tails (6-12 oz each)

Water

tbsp Extra Virgin Olive Oil (I used Private Reserve)

yellow onion, chopped

Spanish rice

garlic cloves, chopped

saffron

tsp Sweet Spanish paprika

cayenne pepper

tsp chile pepper flakes

Salt

Roma tomatoes, finely chopped

oz French green beans,

lb prawns shrimp

parsley

In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.

In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.

Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.

Serve the paella hot with your favorite white wine.

It was delicious! Unfortunately I did only 2 lbs for 4 people. We love leftovers and almost nothing was left. I did add Cod, chorizo and chicken wings to fill it up. Great dish. We Latino people eat a lot! Thanks for sharing your excellent dish!

https://content.jwplatform.com/videos/zfLOpgje.mp4

Easy Seafood Paella

This easy seafood paella, made with shrimp, clams and chorizo is a delicious one-pot weeknight dish!

Weeknight Seafood Paella

cherrystone clams

shrimp

lemon juice

Old Bay seasoning

olive oil (divided)

onion

garlic (sliced thin)

smoked paprika

short/medium grain rice

tomatoes

broth

Kosher salt

saffron threads

bay leaf

red bell pepper (sliced thin strips)

peas

parsley (for garnish)

Clean the clams and soak in cold water for 20 minutes.

Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay.

Heat a large, deep nonstick skillet over medium heat.

Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3 minutes.

Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.

Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf.

Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, cook 15 minutes. Uncover, add the clams, shrimp and peas.

Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes.

Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes.

Discard the bay leaf and garnish with parsley.

This easy seafood paella recipe with chorizo is the perfect way to feed a big family. A flavorful paella base with vegetables, crispy rice (thanks to the cast iron skillet), layered with shrimp, clams, and mussels on top. This shrimp, clam, mussel, and chorizo paella recipe is a flavor party in a skillet.

Seafood Chorizo Paella

lb large shell shrimp

lb littleneck or steamer clams, scrubbed

lb mussels, scrubbed

Links of Spanish Chorizo (12 ounces) (see note sliced

black pepper

onion,

garlic, minced

red bell pepper, diced

tomatoes (14.5 ounces)

seafood broth

clam juice (see note

dry white wine

rice

green peas

Lemon wedges,

Heat 3 tbsp oil in a large cast...

Heat 3 tbsp oil in a large cast iron skillet or paella pan over med/high heat, add chorizo and sauté until browned about 4 minutes. Using a slotted spoon, remove and set aside leaving juices in pan.

Lower heat to medium and add in diced...

Lower heat to medium and add in diced yellow onion, red bell pepper, smoked paprika, pinch of salt & pepper. Sauté for 3-4 minutes until onions and peppers begin to soften. Add in the minced garlic and cook an additional minute until fragrant. Add 1/4 dry white wine and allow alcohol to cook off and liquid to reduce by half, about 2 minutes. 

Add in the can of diced tomatoes, seafood...

Add in the can of diced tomatoes, seafood broth, and clam juice. Bring to a boil. Add in a pinch of saffron threads, chorizo, and rice. Stir the rice once so that the liquid is covering, lower the heat to low, cover, and simmer undisturbed for 15 minutes. (This allows rice to get crispy layer on the bottom).

After 15 minutes, remove the cover, and there...

After 15 minutes, remove the cover, and there should still be liquid that hasn't absorbed yet. Add in the frozen peas, stir to combine. Then add the seafood on top, with the opening of the clams/mussels facing up for them to easily open. Cover and cook an additional 15-20 minutes, until the clams/mussels have opened, and shrimp are pink/cooked through. Discard any mussels that have not opened. If clams are still shut, take a knife and try to wiggle it open to see if the muscles release and it opens.

Remove from heat, top with freshly chopped parsley,...

Remove from heat, top with freshly chopped parsley, serve with fresh lemon wedges and a bowl to discard shells in.

Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don&#039;t get hung up about having the exact same seafood I&#039;ve used - see Notes. And don&#039;t be scared of making paella - it is actually very forgiving if you have the right liquid/rice ratios and follow the order in which I cook things!Note on Chorizo - NOT in traditional Spanish Paella recipes however, it&#039;s widely used in Spanish restaurants outside of Spain. Australia would faint if I excluded it. So it&#039;s in!

Spanish Paella

onion (, diced (brown, white, yellow))

garlic (, minced)

red capsicum / bell pepper (, diced)

juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato (Note 4))

/ 10 oz chicken thigh

chicken broth/stock (not low sodium)

mussels (, cleaned & check freshness (Note 8))

parsley (, chopped)

Chorizo - Heat 1 tbsp oil in a 30cm / 10&quot; paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.

Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.

Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.

Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.

Add Rice - Add rice and mix until the grains are coated in oil.

Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.

Simmer 1 - Bring it to a simmer then adjust heat so it&#039;s simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.

Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).

Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it&#039;s necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.

Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.

Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but &quot;juicy&quot;, not stodgy and thick (if it is, add splash of water to loosen it).

Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!

Seafood Paella is a joyous, delicious and flavorful seafood recipe that you can make at home. With fresh shellfish, mussels, and other seafood this meal is packed with flavor! Fresh seafood cooks really quickly; be careful not to overcook. I know this is a seafood paella but I really love using chicken stock in this recipe. You can also use seafood stock.

Seafood Paella

extra virgin olive oil

garlic (minced

squid

tomato (chopped)

tomato paste

Kosher salt and pepper

saffron threads*

Spanish paella rice**

cherry tomatoes (cut in half crosswise)

parsley (finely diced for garnish)

lemon

butter

shallots (minced)

garlic (minced)

mussels (scrubbed and de-bearded (about 12))

chicken of seafood stock

Using your paella pan, heat the olive oil over medium-high heat. Add in the onions and sauté until softened, for about 3 to 4 minutes. Stir in the garlic and continue to sauté until fragrant, for about 1 to 2 minutes.

Add in the squid and toss and cook in the pan with the onions and garlic for about 1 to 1 1/2 minutes only. Squid cooks very fast. Anything too long and it will become too rubbery. Two minutes over high heat is plenty. Next, remove all the squid from the pan and onto a plate. You will add back into the pan at the end. Cooking it at the beginning adds a little flavor to the onions and oil.

Add in the tomatoes and tomato paste, mix together and season with some salt and pepper. (For the saffron: get a 1/2 cup of water and add in the saffron. This helps to loosen the saffron when it enters the paella and will help it spread better throughout the paella to give it better color.) Add in the smoked paprika into the pan and pour the saffron water all over, mixing well, and cook for about 4 to 5 minutes. While that is cooking, using a separate small saucepan, bring the chicken stock and wine to a low simmer. Alternatively, you can add directly into the pan but simmering separately first and then adding is preferred.

Next, add in the rice into the paella pan and stir well until all of the grains are coated with the tomato sauce mixture and the rice is evenly distributed around the pan. Gently add the simmering stock and white wine mixture to the pan evenly over the rice. Turn up the heat to medium high and bring to a light boil, and season with more salt.

Once it starts boiling, turn the heat down to low and let the rice simmer for about 15 to 20 minutes. If it looks like you need more liquid to help your rice cook, you can add just a little more chicken stock to the rice, half way through cooking. If you do this, pour evenly over the rice and then make sure the rice is still evenly distributed over the skillet.

As your paella is cooking, remember to keep mixing around the pan (from the outside in) so it doesn&#39;t stick to the bottom as much. A little sticking is ok (and some people really enjoy the really cooked bits stuck to the bottom) but you just don&#39;t want it to burn. While the rice is cooking, prepare the mussels.

For the paella:

Using a large sized saucepan or small pot, warm the butter and olive oil over medium-high heat, waiting until the butter has melted. Add in the minced shallots and garlic and sauté until the shallots are translucent and the garlic is fragrant, for about 1 to 2 minutes.

Add the mussels into the saucepan and pour in the chicken stock and wine or water. Immediately cover the pan with the lid for about 5 minutes. After about 5 minutes, lift the lid and check the mussels. Nearly all of the mussels should be open by now. If not, cover and cook an additional 1 to 2 minutes. You can mix the mussels around in the saucepan to get the sauce nicely distributed over them. Discard any mussels that haven’t opened after this time. Do not consume any mussels that have not opened.

Just before the rice is almost finished cooking, arrange the raw shrimp and tomatoes evenly over the rice and let cook. After the shrimp start to turn pink, flip them over and cook the other side. You want to cook the shrimp until they are just pink. Do not overcook. Add the cooked squid back into the pan. Mix, taste everything and season with more salt if needed.

Arrange the open mussels on top of the seafood paella, drizzle with a tablespoon of extra virgin olive oil over the top of the paella if desired, garnish the parsley and serve with the lemon wedges. Enjoy immediately.

For the mussels:

This easy seafood paella recipe will get you a plate of rice every bit as delicious as the stuff served in tapas bars from Barcelona to Valencia! Just make sure to bring an empty stomach.

Traditional Spanish Seafood Paella Recipe

olive oil ((80 ml))

onion (finely diced)

garlic

sweet paprika (Spanish pimentón de la Vera

rice ((380 g) see notes)

white wine ((240 ml))

seafood stock ((720 ml))

prawns (or jumbo shrimp, shells

mussels

In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.

Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.

Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.

Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.

Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).

Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.

Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).

When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!

When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.

This seafood paella is a blend of saffron rice, Spanish chorizo, shrimp, clams and mussels, all simmered together to create an easy and satisfying one pot meal. This dinner is quick enough to make on a busy weeknight, yet elegant enough to serve to company.

chicken broth

onion (diced)

red bell pepper

Spanish chorizo sausage (sliced)

shrimp (peeled and deveined)

mussels (cleaned)

clams (cleaned)

peas (thawed)

parsley (chopped)

lemon wedges

salt and pepper

Pour the chicken broth into a pot and bring to a simmer. Stir in the saffron and 1/2 teaspoon salt. Remove the pot from the heat and let stand for 15 minutes.

Heat the olive oil in an extra large deep skillet or paella pan (14 inches or larger) over medium heat. Add the onion and bell pepper, then cook for 4-5 minutes or until softened. Add the garlic and smoked paprika, then cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Pour in the chicken broth mixture and rice, and bring to a simmer. Cover and cook over low heat for 15 minutes.

Add the sausage, shrimp, mussels and clams to the pan. Cover and cook for 15-20 minutes, or until shrimp are pink and opaque and shellfish have opened. You may need to flip the shrimp halfway through so that they cook evenly. Turn the heat to high, and cook for 5 more minutes to form a crust on the bottom of the rice.

Remove the pan from the heat. Add the peas, then cover the pan for 5 minutes. Uncover the pan, add the parsley, then serve, garnished with lemon wedges if desired.

If you have a Bulk Barn near you normally you can find them at the check-out. 
Good luck.

I made this last night for our anniversary and it was absolutely amazing!

This was everything a gourmet meal should be, and then some! Easily, a new favorite dish; it was delicious!

Super tasty! Love the chorizo in this with the shrimp!

This looks so delicious and tasty! My daughter and I are going to love this recipe! I can't wait to give this a try!

This is so flavorful!! Everyone at my house loved it!

You make such an elegant meal look so easy.  Now if I can just find those saffron threads. Wish me luck!

I've tried seafood paella and I loved it! It's great to make it at home!

This seafood paella is absolutely delicious! Yummy!

Absolutely delicious and so perfect for entertaining friends and family!

https://content.jwplatform.com/videos/ogCRtO2F.mp4

Spanish (Valencian) rice dish:&nbsp; Paella with chicken, shrimp, sausage, and bell peppers.&nbsp; Easy to make, gluten free recipe.

Mixed paella with chicken, shrimp, and sausage

sausage (spicy,

chicken breasts (,

Top 11 seafood paella recipes from across the web

The most viewed seafood paella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 11 seafood paella recipes from across the web

The most viewed seafood paella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy paella

Easy Seafood Paella Recipe

Weeknight Seafood Paella

Seafood Chorizo Paella

Spanish Paella

Seafood Paella

Traditional Spanish Seafood Paella ...

Easy Seafood Paella Recipe

Seafood Paella

Mixed paella with chicken, shrimp, ...

Spanish Seafood Paella

The most viewed seafood paella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine