Seafood Paella
- Heidi Licata
- Nov 1
- 2 min read
Paella is one of my favorite things to make. What's great about this recipe you can add whatever seafood or meat you desire. I've made this with chicken pieces and shrimp also lamb meatballs. Not only is it tasty but it's a beautiful dish a culinary art piece. Have fun celebrating and enjoy with your family and friends!
Serves 6
Ingredients: Sofrito
Olive Oil
3/4 cup Spanish Chorizo, cut in small cubes
2 Medium Yellow Onions, thinly sliced
1 Bay Leaf
1 TBL Saffron
1/4 cup Minced Garlic
1/4 cup Tomato Paste
1/2 cup Tomato Puree
1/8 tsp Chili Flakes
1/8 tsp Smoked Chili Powder
Ingredients: Paella
1 cup Paella Rice
2-3 lbs Assorted Seafood, Clams, mussels, shrimp, Clean clams and mussels scrubbing the shells under cold water removing any dirt and debris, peel and devein shrimp. (Can use whatever seafood desired)
2 1/2 cups Shellfish Stock; To make, in a pot on medium heat, use combination shellfish shells, 1 cup finely chop onion. leek, carrot and celery. 1 small bunch parsley, 1 bay leaf and 12 peppercorns. 10 cups water, simmer 30 min, strain. pour into jar store in fridge up to 5 days or freeze for 3 months.
English Peas, add 5 minutes cooking time left.
Extra Virgin Olive Oil
Sea salt & Black Pepper
Direction:
In a 14 inch paella pan drizzle some olive oil adding the chorizo, onions, and bay leaf
Cook for a few minutes and then add garlic and saffron.
Cook until garlic starts to brown, add tomato paste, stir cooking for a few minutes.
Add tomato puree, chili flakes and chili powder.
Stir in the rice and roast for a minute then add fish stock
Simmer over medium heat approximately 15-18 minutes allow rice to absorb the liquid and become tender
Season seafood with salt and pepper
Add clams, mussels, Cover the pan, make sure all clams and mussels open discard those that do not open, add shrimp, cooking time should be around 30 minutes.
Add peas, finish with extra virgin olive oil
Serve & Enjoy!
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