Seafood Paella

Seafood paella
Seafood paella

My first memory of cooking a seafood paella at home was at my parents house, in the middle of a screeching hot summer, for a family gathering. Everything about that day brings back the most wonderful memories but the food was the star of the show! A paella that could feed 30 people packed to the brim with seafood and boy was it delicious. Ever since then I have associated Paella with summer and family.

Family reunion type of paella

Fast forward many years later, my dad was turning 60 and shortly before his birthday he had randomly mentioned to me that he loves a good paella, a light bulb immediately went off in my head and it was settled that I would throw my dad a paella party for his 60th birthday…

These were the glorious paellas from that party.

Now seeing how this is a dish that I absolutely love it only made sense that I come up with a recipe to make it myself.

Let’s get cooking…

Fry onion and bell pepper in olive oil until soft, add garlic and saute until fragrant. Add tomato paste and fry for 1 minute, add squid and fry for a further minute. Add pureed tomatoes, paprika, saffron, salt and pepper and cook for 2 minutes.

Pour in stock and when it boils add in the rice and distribute even across the pan. Simmer on medium heat for 10 minutes uncovered. Then add in peas prawns and fish and simmer for a further 15 minutes without stirring. At the end of this most of the liquid should be absorbed.

Switch off the heat and let it sit for 10 minutes.

Garnish with parsley and serve with lemon wedges and icy cold sangria!


Summery seafood paella

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients


• 12 prawns, deveined and cleaned
• 2 fillets of fish, cut into chunks
• 300g calamari tubes
• 1 ½ cups of Arborio or paella rice
• 3 cups fish stock
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 cloves of garlic, crushed
• 4 tblsp olive oil
• Salt pepper
• ½ tsp paprika
• Few strands of saffron or 1 tsp saffron powder
• ½ cup peas
• 1 tblsp tomato paste
• ½ cup/ 3 small tomatoes, pureed

Directions

  1. Fry onion and bell pepper in olive oil until soft, add garlic and saute until fragrant
  2. Add tomato paste and fry for 1 minute, add squid and fry for a further minute
  3. Add pureed tomatoes, paprika, saffron, salt and pepper and cook for 2 minutes
  4. Pour in stock and when it boils add in the rice and distribute even across the pan
  5. Simmer on medium heat for 10 minutes uncovered
  6. Then add in peas prawns and fish and simmer for a further 15 minutes without stirring
  7. At the end of this most of the liquid should be absorbed
  8. Switch off the heat and let it sit for 10 minutes
  9. Garnish with parsley and serve with lemon wedges

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