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How to Make Seafood Paella

This traditional Spanish meal is sure to please a hungry crowd.

Instructions

  • Step 1: Prepare the seafood Cut the lemons into wedges, clean the mussels, peel the shrimp, rinse the scallops and pat them dry, and cut the fish fillets into two-inch cubes.
  • Step 2: Poach the seafood Boil 2 quarts of water in a large pot. Add three lemon wedges and poach the seafood, in batches, for three to four minutes. Drain each batch and retain the liquid.
  • TIP: Discard any mussels that do not open.
  • Step 3: Prep the paella mixture Slice the onion thinly and peel and crush the garlic. Cut the bacon into small strips and put aside. Slice the chorizo diagonally. Heat the stock in a saucepan and add the saffron.
  • Step 4: Cook the paella Heat a large frying pan and add 1 tablespoon of oil and the bacon. Remove the bacon when it's done and add the remaining oil.
  • Step 5: Sauté and cook Sauté the onion in the oil and add the crushed garlic and rice. Stir and coat everything with oil, and then add the white wine, chili, paprika, bay leaves, salt and pepper. Ladle some of the stock mixture into the paella mixture.
  • TIP: An authentic paellera pan or wok may be used in place of the frying pan.
  • Step 6: Add stock, vegetables, bacon, and chorizo Continue adding the stock for about 35 minutes, until the rice is tender. Stir in the corn, peas, bacon, and seafood. Add the chorizo and cherry tomatoes.
  • Step 7: Heat, stir and garnish Heat and stir gently, place the remaining lemon wedges over the paella, and sprinkle with parsley. Now that’s a meal!
  • FACT: Saffron is the world's most expensive spice.

You Will Need

  • 3 lemons
  • 12 mussels
  • 12 shrimp
  • 12 scallops
  • 8 oz. whitefish
  • 1 onion
  • 2 cloves garlic
  • 2 strips bacon
  • 5 oz. chorizo sausage
  • 3 c. fish stock
  • 1/2 tsp. saffron
  • 2 tbsp. olive oil
  • 2 c. paella rice
  • 1 c. dry white wine
  • 1/2 tsp. chili powder
  • 2 tsp. paprika
  • 2 bay leaves
  • Salt
  • Pepper
  • 1/2 c. whole kernel corn
  • 1/2 c. green peas
  • 15 cherry tomatoes
  • Fresh chopped parsley
  • Equipment:
  • Pot
  • Saucepan
  • Frying pan
  • Paellera pan
  • Wok

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