Spanish Seafood Paella
April 3, 2020 0 By RimmersRecipesThere are many different types and styles of Paella and each region in Spain has their own way of making it. This is my favourite seafood paella recipe complete with chicken pieces, fire roasted peppers and beautiful flavours infused into the rice while it cooks!
Tips To Make Paella At Home:
The seafood suggestions in the recipe are optional. Don’t like Mussels? Don’t add them. Love clams? Add them instead! Don’t like shrimp? Replace with something else. Adapt it to your own taste and preference. It’s an extremely forgiving recipe.
If you don’t like seafood, you can replace it with 2 large chicken thigh fillets, or more depending on how many people you are serving.
Use fresh vine ripened tomatoes for the BEST flavour.
I make my own fire roasted peppers by placing them on direct flame over a gas cooker or stove top, until they char and the skin begins to crease and peel. If you’re not comfortable doing this, store-bought is fine to use.
The seafood suggestions in the recipe are optional. Don’t like Mussels? Don’t add them. Love clams? Add them instead! Don’t like shrimp? Replace with something else. Adapt it to your own taste and preference. It’s an extremely forgiving recipe.
If you don’t like seafood, you can replace it with 2 large chicken thigh fillets, or more depending on how many people you are serving.
Use fresh vine ripened tomatoes for the BEST flavour.
I make my own fire roasted peppers by placing them on direct flame over a gas cooker or stove top, until they char and the skin begins to crease and peel. If you’re not comfortable doing this, store-bought is fine to use.
Prep Time | 15 Minutes |
Cook Time | 45 Minutes |
Servings | People |
Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 6 cloves largegarlic finely chopped
- 1 red bell pepper diced into small pieces
- 4 large boneless skinless chicken thigh fillets cut into bite-sized pieces
- 4 large tomatoes chopped
- 120 ml dry white wine
- salt and pepper to taste
- 10-12 mussels scraped and cleaned
- 250 g calamari rings
- 500 ml chicken stock or fish stock
- 300 g paella rice
- 120 g frozen peas
- 1 tsp Saffron
- 1 tsp paprika sweet or smoked
- 1/2 tsp each garlic and onion powders
- 600 g prawns
- 2 tbsp fresh flat leaf chopped parsley
- Fire roasted bell peppers strips (hang over gas flames on the hob to roast)
Ingredients
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Instructions
- Heat oil in a large sized non-stick pan or skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and bell peppers together; cook until onion is transparent (about 3 minutes).
- Saute chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.
- Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock, rice, peas and saffron. And then mix in the paprika, garlic powder and onion powder until well combined.
- Bring to a boil; reduce the heat and cover to allow most of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is almost cooked through.)
- Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.
- Once cooked, sprinkle with the parsley. Place the roasted bell pepper strips over the top of the paella for enhanced flavour to serve. Drizzle with a small amount of olive oil over the top before serving.