Seafood Paella

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Technique: One-Dish Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

Rate This Recipe
5

Ingredients

  • 1/4 lb - Mussels, cleaned
  • 1/4 lb - Cockles or clams, cleaned
  • 1/4 lb - Squid, sliced into 1/4" rings
  • 1/4 lb - Swordfish (or tuna), bite size pieces
  • 1/4 lb - Fresh Prawns
  • 1 - Large ripe Tomato - diced
  • 1 - Medium Onion - diced
  • 1 - Small red pepper- diced
  • 1 - small yellow/orange pepper, diced
  • 1/2 cup- Fresh Italian Parsley
  • 2 Cloves - Garlic, minced
  • 2-3 strands- Saffron
  • 1 lb - Paella Rice (short grain)
  • 1.5-2 pint- Fish or Chicken stock
  • 1/2 cup - Extra virgin Olive oil
  • 2 tbsp- Fish/oyster sauce
  • 2 tbsp -rice Vinegar
  • Salt and pepper to taste

How to Make Seafood Paella

  • Heat olive oil In a large paella pan.
  • Add the onion, garlic, peppers and tomatoes
  • Cook on a medium heat until the vegetables soften.
  • Add the squid and the swordfish.
  • Cook for 5 minutes on medium heat and then turn it to low.
  • Steam the cockles and mussels separately until they open. Keep aside.
  • Now add the rice to the pan, mix it with the fish so that it gets coated with the olive oil. Cook for 3-4 minutes.
  • Add the broth to the rice slowly.
  • Cook on high heat for 5 minutes then lower the heat.
  • In the meanwhile, mash the saffron strands, some salt, and the parsley in a mortar. Mix well.
  • Add this parsley mixture to the paella pan and blend it.
  • Cook for 10 minutes, stirring occasionally.
  • Now spoon out all the meat from the mussels.
  • Add the prawns and cockles to the dish, and cook for a another 5 minutes.
  • When the stock is absorbed by the rice, turn off the fire and add the mussels.
  • Now add the fish/oyster sauce and rice vinegar and toss well.
  • Cover the dish and allow the paella to rest for a few minutes.