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Seafood Paella
Seafood Paella

Before you jump to Seafood Paella recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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To see results, it is definitely not essential to drastically modify your eating habits. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to make sure that you are making more healthy eating choices. Sooner or later, you will see that you actually prefer to consume healthy foods after you have eaten that way for some time. Like many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.

Thus, it should be fairly obvious that it’s easy to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to seafood paella recipe. You can cook seafood paella using 20 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Seafood Paella:
  1. Use 2 cups chicken stock or 1 stock cube with 2 cups of boiling water
  2. You need 2 cups dry white wine
  3. Prepare 2 teaspoons smoked paprika
  4. You need 1/2 teaspoon saffron threads, crumbled
  5. Use 1/4 teaspoon each salt and pepper
  6. You need 3 tablespoons olive oil
  7. Provide 1 onion, finely chopped
  8. Use 1 red bell pepper, finely chopped
  9. Provide 4 cloves garlic, finely chopped
  10. Take 2 chorizo sausages, sliced into thin half-moons
  11. Provide 3 cups Italian Arborio rice
  12. Prepare 1 tin diced tomatoes
  13. Prepare 2 tomatoes, quartered
  14. Take 1 cup Edamame beans (or peas)
  15. You need 450 g prawn tails, cleaned (I deep fried the heads for fun)
  16. Provide 400 g half mussels
  17. Get 400 g calamari steak cut in strips
  18. Prepare 1 cup chopped parsley, for garnish
  19. Take 2 lemons quartered, for garnish
  20. Take 4 chilies chopped, for garnish
Instructions to make Seafood Paella:
  1. Prep all ingredients before your guests arrive. Assemble them next to the braai until you are ready.
  2. In a jug, mix together the wine and stock. Add the saffron and salt. Let the flavours marry for as long as possible.
  3. When the braai is ready, place a big paella pan on the grid. Heat the olive oil in that pan. Add the onion and red pepper and cook it until the onion is translucent. Stir in the garlic and chorizo and cook until fragrant.
  4. Add the rice. Cook, stirring for 5 minutes until the rice is toasted and coated in the oil, onion and pepper mix.
  5. Stir in the stock, tomatoes, peas and paprika. Taste for seasoning and add more salt, if necessary.
  6. Spread the rice evenly over the bottom of the pan. Cover the pan with foil and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the liquid. It's important not to stir the rice, even though you may want to. You want to create a crust at the bottom. If it starts to look too dry, add some water/wine, but not too much and DON'T stir.
  7. Add the seafood, nestle it nicely into the rice. Cover with foil and let the seafood and rice cook. This should take about 10 minutes.
  8. Remove the foil, check that the liquid is absorbed, that everything is cooked and adjust the seasoning, if necessary.
  9. Finally, check to see if the elusive 'socarrat' was created. This is the golden brown crust at the bottom of the pan. If you can, wait to see if you can create the crust, if not - better luck next time…
  10. Sprinkle with parsley and bring the whole pan to the table. Serve with lemons, chilli, more parsley and a lot more wine.
  11. Thanks simplyrecipes.com for the inspo

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