Spanish Seafood Paella Recipe Video
This is an authentic Spanish Paella. I've made paella over a hundred times in Spain. Now it's your turn!
Ingredients
1 Onion
1 Red Pepper
1 Green Pepper
4 Tomatoes
6 Cloves of Garlic
12 Large Shrimp
1 lb. Cleaned Squid
1 lb. Mussels
½ lb. Clams
1 lb. Scallops
1 ½ C. Medium Grain Rice
8 oz. Sherry, Manzanilla or Dry White Wine
Large Pinch of Saffron
Chicken or Fish Stock
3 oz. Roasted Red Peppers
4 oz. Sweet Peas
1 Lemon
Extra Virgin Olive Oil
S&P
Directions
Peel the onion and cut it into small dice.
Wash the peppers and remove the seeds. Cut them into small dice.
Chop three cloves of garlic and reserve with the onions and peppers.
Chop the other three cloves and set aside to cook with the mussels.
Quarter the tomatoes and remove the skins. Cut them into small dice and reserve any liquid they let off.
Cut the squid into rings.
Clean the scallops by removing the small tendon on the side.
Clean the musses in cold water several times and remove any beards they may have.
Wash the clams in several changes of cold water.
Sweat half the garlic in a pot with some oil. Add half the sherry and then the mussels. Cover and steam the mussels until they have all opened. Discard any that do not open. Reserve the cooking liquid and add enough water to make the required amount for the recipe.
Sweat the onions, peppers and garlic in the paella pan or large sauté pan with some olive oil. Season and sweat until translucent, about 10 minutes.
Add the tomatoes and season.
Season the squid with salt and pepper and cook briefly with the veg.
Add the sherry and reduce briefly.
Make an opening in the middle of the pan and add the saffron. Let the saffron cook briefly in the middle to open it up and release its aromas.
Add the mussels cooking liquid from the rice and enough stock or water to make 4 Cups.
Bring the stock to a boil with the vegetables. Check the seasoning now. It should be very flavorful, add more salt if necessary. If the stock is bland the rice will be bland.
When the stock has come to a boil add the rice and stir to spread it out evenly through the pan.
Once the rice is evenly spread out, turn the heat down so the stock is just bubbling a little.
From this point cook the paella for 18 minutes.
Add the seafood in stages so nothing overcooks. Add the clams after about 5 minutes. Then the shrimp and scallops after about 8 minutes. Season the shrimp and scallops before adding. Flip the shrimp and scallops halfway through the cooking so they cook evenly.
Add the peas with about after about 8 minutes also.
After 18 minutes turn off the heat and cover the pan with aluminum foil. Let the paella rest for 3-5 minutes. The rice will continue to cook and be perfect after resting.
Cut the lemons into wedges and cut halfway up under the flesh to stick them on the sides of the pan as garnish.
Cut the roasted peppers into strips and place on top of the paella as garnish also.
Present the beautiful paella to all your guests and Enjoy!
Tips: Some people say the best part of the paella is the burned crispy part on the bottom. You can do this by turning up the heat during the last five minutes of cooking.
By adjusting the amount of stock in the recipe you can make a paella that has more broth or one that is a little drier. This recipe uses a ratio of a little less than 1-3. Or one part rice to three parts stock. Increase or decrease the amount of stock to your liking.
Wash the peppers and remove the seeds. Cut them into small dice.
Chop three cloves of garlic and reserve with the onions and peppers.
Chop the other three cloves and set aside to cook with the mussels.
Quarter the tomatoes and remove the skins. Cut them into small dice and reserve any liquid they let off.
Cut the squid into rings.
Clean the scallops by removing the small tendon on the side.
Clean the musses in cold water several times and remove any beards they may have.
Wash the clams in several changes of cold water.
Sweat half the garlic in a pot with some oil. Add half the sherry and then the mussels. Cover and steam the mussels until they have all opened. Discard any that do not open. Reserve the cooking liquid and add enough water to make the required amount for the recipe.
Sweat the onions, peppers and garlic in the paella pan or large sauté pan with some olive oil. Season and sweat until translucent, about 10 minutes.
Add the tomatoes and season.
Season the squid with salt and pepper and cook briefly with the veg.
Add the sherry and reduce briefly.
Make an opening in the middle of the pan and add the saffron. Let the saffron cook briefly in the middle to open it up and release its aromas.
Add the mussels cooking liquid from the rice and enough stock or water to make 4 Cups.
Bring the stock to a boil with the vegetables. Check the seasoning now. It should be very flavorful, add more salt if necessary. If the stock is bland the rice will be bland.
When the stock has come to a boil add the rice and stir to spread it out evenly through the pan.
Once the rice is evenly spread out, turn the heat down so the stock is just bubbling a little.
From this point cook the paella for 18 minutes.
Add the seafood in stages so nothing overcooks. Add the clams after about 5 minutes. Then the shrimp and scallops after about 8 minutes. Season the shrimp and scallops before adding. Flip the shrimp and scallops halfway through the cooking so they cook evenly.
Add the peas with about after about 8 minutes also.
After 18 minutes turn off the heat and cover the pan with aluminum foil. Let the paella rest for 3-5 minutes. The rice will continue to cook and be perfect after resting.
Cut the lemons into wedges and cut halfway up under the flesh to stick them on the sides of the pan as garnish.
Cut the roasted peppers into strips and place on top of the paella as garnish also.
Present the beautiful paella to all your guests and Enjoy!
Tips: Some people say the best part of the paella is the burned crispy part on the bottom. You can do this by turning up the heat during the last five minutes of cooking.
By adjusting the amount of stock in the recipe you can make a paella that has more broth or one that is a little drier. This recipe uses a ratio of a little less than 1-3. Or one part rice to three parts stock. Increase or decrease the amount of stock to your liking.
Editors Review
Here is a great recipe for all of you, who loves to eat authentic paella. Traditional paella is prepared by adding plenty of seafood, which actually enhances the flavor. Watch this video and try your hand to cook this by yourself. Serve a delicious Spanish meal this weekend to your family.
Chef
