Seafood paella recipe

Easy saffron infusion seafood paella recipe with beans and shrimp! There is no need for a special paella pan, a solid solid like cast iron will work well. Be sure to consult for the best results. See the video above and the step-by-step guide.

If you've ever hinted at the creation of paella, this tutorial - all you need! This simple saffron sea food with prawns and lobster easier to accept the traditional paella with fewer ingredients and without the special pan. He will WOW factor at all levels, but you do not need to wait for a special occasion!

Be sure to follow the step-by-step tutorial on this seafood paella recipe.

What Paella Is?

According to this article in History of Paella, paella combines Roman and Arabic cultures while Arab conquerors introduced rice to Valencia. The word 'paella' may come from the Arabic word 'baquia', which simply means 'leftovers'.

Historically, paella was introduced by farmers from Valencia as the delicious solution for food scraps. It is actually a rice pot with one pot, embellished with all the ingredients that you would have on hand. And that is why it makes perfect sense that there are many variations on paella these days.

Paella Ingredients

The question that continues to be hotly debated, even throughout Spain, is: what ingredients go into paella?

Historically, in Valencia, paella dishes may have incorporated chicken, rabbit, snails and beans, about three kinds of fresh beans. But, as mentioned earlier, paella is the mother of leftover solutions and one-pot meals; the ingredients will vary from place to place, depending on the traditions and what ingredients are available. And nowadays, paella is almost always associated with seafood.

Even as we get creative with paella, there are two constants in a paella recipe: Spanish saffron (thankfully, we need just a little bit of this expensive stuff) and rice, preferably a medium-grained rice that absorbs liquid well but maintains some bite and firmness (like this one.)

I take comfort in the fact that paella is one dish I can make my own. In this easy seafood paella, I kept the ingredient list short, focusing on two seafood options: shrimp and lobster. If either is not available to you, feel free to get creative using a firm fish or some muscles or clams.

I did not add any chicken or chorizo, but again, if that is something you are looking for, feel free to adapt this recipe (see section below called “variations on this seafood paella recipe.”

Step By Step: How To Make Seafood Paella

1- The first step here is to cook the lobster in boiling water. This will happen quickly, in about 1 to 2 minutes. You don't want to overdo it with the lobster, but you are looking for it to turn into a pretty pink. When the lobster is cool enough to handle, remove the shell and cut into large pieces to use later. Important: keep the lobster water for later use.

Boiled lobster on a cutting board

2. I like to soak the paella rice in water for a few minutes (15 to 20 minutes or more) before using, it helps it cook evenly. Then, to begin to cook the paella, heat 3 sec. L. Extra virgin olive oil over medium-high (making sure it shines but does not smoke.) Direct the sliced ​​onions first for a few minutes, then add the rice (drain first ).

Boil the rice for 3 minutes, stirring regularly. Yes, I know that in some recipes you are almost "forbidden" from stirring rice. But it worked best for me. Thanks to Bobby Flay for this advice.

Cast iron pan with cooked rice

3- Now we add a few more ingredients: garlic and lobster cooking water. Then the saffron and the pickling liquid along with the spices, red pepper, cayenne pepper, Aleppo pepper and salt.

Cast iron pan with cooked rice

3. b) Stir in the chopped tomato and green beans. Bring to a boil and allow the liquid to reduce, then cover (with a lid or tightly with foil) and cook over low heat for 20 minutes.

Tomatoes and green beans added to the paella rice

4- Now add the shrimp to the rice by pressing it a little into the rice. At this point, if the rice looks too dry and may need some water, you can carefully add a little. Cover and cook for another 10-15 minutes until the shrimp turn pink.

Paella in a pan with shrimp added

4- b) Finally add the cooked lobster pieces. When the lobster is heated, turn off the heat. Garnish with parsley, if desired.

Seafood Paella Serving

Traditions aside, in my house, we serve paella family-style with a favorite white wine to go along. Of course, adding a little something to start the meal like chilled tomato Gazpacho is always an option.

Variations On Seafood Paella Recipe

Add Chorizo: Dried Spanish Chorizo ​​is a great addition and you can add them early in the recipe to get the most flavor. Cut the chorizo ​​into thin crescents, and once you have sautéed onions, add the chorizo ​​and give it a quick boil until it cracks a bit, then continue by adding garlic, lobster boiling water, and so on.

Add seafood, such as clams or clams, nest well-cleaned clams or clams in the rice at the same time as you add the prawns, making sure the hinge sides are up so that they release juice in the rice. Cover and cook until clams and clams are open (about 6 to 10 minutes.)

Add fish. I've been asked if adding fillet fillets is a possibility. If you go for a thinner fish like the duck fillet, you can cut it up and add it at the same time as you add the prawns. Make sure to give the fish a little spice. Again, cover and cook for a few minutes until the shrimp turn pink and your fish is fine and flaky.

Description:

Easy saffron infusion seafood paella recipe with beans and shrimp! There is no need for a special paella pan, a solid solid like cast iron will work well. Be sure to consult for the best results. See the video above and the step-by-step guide.

Recipe:

Ingredients:

4 small lobster tails (6-12 oz each)

Water

3 tbsp Private Reserve Extra Virgin Olive Oil

1 large yellow onion, chopped

2 cups Spanish rice or medium-grain rice, soaked in water for 15 to 20 minutes and then drained

4 garlic cloves, chopped

2 large pinches of Spanish saffron threads soaked in 1/2 cup water

1 tsp Sweet Spanish paprika

1 tsp cayenne pepper

1/2 tsp aleppo pepper flakes

Salt

2 large Roma tomatoes, finely chopped

6 oz French green beans, trimmed

1 lb prawns or large shrimp or your choice, peeled and deveined

1/4 cup chopped fresh parsley

Instructions:

Add 3 cups of water to the boil in a large pan. Add the lobster tails and cook very briefly (1-2 minutes) until it is pink. Turn off the heat. Remove the lobster tails with tongs. Do not throw away the lobster water. If the lobster is cool enough to handle, remove the dish and cut into large pieces.

Heat in a large deep pan or cast iron frying pan 3 tbsp of olive oil. Turn the heat to medium and add the chopped onions. Bake the onions for 2 minutes and then add the rice and cook for another 3 minutes with regular stirring. Now add the chopped garlic and the lobster water. Stir in the saffron and it is soaking liquid, bell pepper, cayenne pepper, aleppo pepper and salt. Stir in the chopped tomatoes and green beans. Bring to the boil and let the liquid boil down slightly, then cover (with lid or firm with foil) and cook over low heat for 20 minutes.

Expose the shrimp and divide it over the rice. Add a little water if necessary. Cover and cook for another 10 minutes or until the shrimp turn pink. Finally add the cooked lobster chunks. When the lobster is well heated, turn off the heat. Garnish with parsley.

Serve the paella hot with your favorite white wine.