Paella With Seafood
From jencathen 15 years ago
- 25 minutes to make
- Serves 8
There are many versions of Paella and I'm not sure "who" the originator of the original was, but my hats off to them. I originally found a nice version on a website in Spain. Even though copyright law does not protect ingredient lists or prescriptions aka directions, I've changed the copy/paste of their version to the the actual way that I made this dish following their directions. Read more I mean who can actually follow a recipe exactly. Not me! I take them as suggestions. So have fun and remember it takes practice and technique. They asked me to remove their photos and I did. That is why there are weird pics up. Once I get a new camera that works, I'll take some nice pics to put up. See less
Ingredients
- 1 lb mussels, cleaned shopping list
- 1 lb cockles or clams, cleaned shopping list
- 1 lb squid, sliced into 1/4" rings shopping list
- 1 lb swordfish (or tuna), Bite size pieces shopping list
- 1 lb fresh prawns shopping list
- 3 ripe tomatoes, diced small (use vine ripened) shopping list
- 1 onion, diced small shopping list
- 1 red pepper- diced small shopping list
- 1 yellow/orange pepper, diced small shopping list
- 1/2 cup of fresh Italian parsley shopping list
- 4 cloves garlic, minced shopping list
- 4 strands saffron shopping list
- 2 lb. paella rice (short grain) shopping list
- 3-4 pints fish or chicken stock shopping list
- 1 cup extra virgin olive oil shopping list
- salt and pepper to taste shopping list
How to make it
- Start with a large paella pan, heat the olive oil and add the onion, garlic, peppers and tomatoes.
- Cook on a medium heat until the vegetables begin to soften.
- Add the squid and swordfish to the pan and cook for a five minutes, then turn the heat to low.
- Steam the cockles and mussels until they begin to open. Set aside.
- Add the rice to the pan, turn up the heat to medium high and mix in the rice well with the fish and get coated with oill. Let the rice cook for 3-4 minutes.
- Add the broth to the rice slowly and with a slow stir. Cook on a high heat for five minutes then lower the heat.
- In a mortar, mash the saffron strands with some salt and the parsley, add a spoonful of water and mix well.
- Add the parsley mixture to the paella pan and mix well.
- Cook for 10 minutes and stir occasionally.
- Go back to the mussels and open the shells discarding the half without the mussel in.
- Add the prawns and cockles to the dish and cook for a further 5 minutes.
- When the stock is incorporated into the rice, turn off the heat and add the mussels.
- Cover the dish with foil and allow the paella to rest for a few minutes.
Chopped up veggies and herbs.
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Cook veggies.
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Add the squid and the swordfish.
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Add prawns
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Add mussels.
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Cover and allow to rest.
Close
People Who Like This Dish 10
- Tishalisha Nowhere, Us
- itzkate816 Nowhere, Us
- heathie_magoo Chester, UK
- elgourmand Apia, WS
- mark555 Center Of The World Ma' Center Of The World, KS
- skyduchess Garland, TX
- notyourmomma South St. Petersburg, FL
- chefmeow Garland, TX
- toml Woodridge, IL
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 7 people-
Yummy. Great post, great picture, thanks for the post. You have my 5.
chefmeow
in Garland loved it
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Oh my goodness, stunning preparation of one of my favorite foods. wonderful stuff.
notyourmomma
in South St. Petersburg loved it
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Wonderful! I had this the first time in Seville and fell in love with it. Thank you for posting it.
mark555
in Center Of The World Ma' Center Of The World loved it
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