Seafood
Easy Paella Recipe
If you enjoy authentic Easy Paella Recipe cuisine, this homemade Seafood recipe is worth trying at home....
⏱️
9 Min Prep
🔥
33 Min Cook
🍽️
3 Servings
🥗
Non-Vegetarian
Ingredients
- 3 tablespoons Olive Oil
- 10 Raw tiger prawns
- Bunch Parsley
- 100 ml Dry sherry
- 500g Mussels
- Pinch Saffron
- 150g Chorizo
- 1 chopped Onion
- 3 cloves Garlic
- 1 medium Squid
- 2 Tomato
- 250g Paella Rice
- 100g Broad Beans
- 1 Lemon Zest
Instructions
1
step 1
mildly hot 1 tbsp of the lubricate in a wide, shallow cooking vessel.
2
introduce the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher.
3
transfer over the sherry or wine and 300ml moisture, essence with table salt and low-boil for 10 mins to make a stock, mashing the prawn heads as they low-boil.
4
step 2
Scatter the mussels into the cooking vessel, seal the cooking vessel loosely with a lid or tea towel, then put over a high mildly hot for 3-4 mins until the mussels just open.
5
swirl around to release the mussel juices, then transfer the contents of the cooking vessel into a colander set over a large dish containing the saffron.
6
Let the saffron steep in the stock – you will need 700ml in total, so top up with moisture if needed and give everything a good swirl around.
7
Pick the mussels out from the colander, then set aside.
8
step 3
Wipe out the cooking vessel and introduce the rest of the olive lubricate.
9
Sizzle the chorizo until it releases its lubricate, then introduce the shallot and garlic and low-boil until softened.
10
introduce the squid and turn over until it turns white.
11
introduce the tomatoes and low-boil down for a minute, then transfer over most of the stock, give everything a good swirl around and bring to the bring to a low-boil.
12
Scatter the rice over the stock, swirl around well once, then bring to a low-boil vigorously for 5 mins.
13
Reduce the mildly hot to the lowest setting and gradually low-boil for 10 mins without stirring until the rice has absorbed most of the liquid.
14
step 4
Tuck the prawn tails into the rice and low-boil for 5 mins, turning them over until cooked through.
15
swirl around through the mussels and broad beans or peas.
16
non-honeyed profile the rice – if it is still a little raw but the cooking vessel is arid, introduce a splash more stock and continue to low-boil; if it’s too soupy, then increase the mildly hot to low-boil off the last of the stock.
17
step 5
Once the rice is just cooked, turn off the mildly hot and seal with a tea towel for a few moments.
18
Scatter over the parsley leaves and lemon zest, then essence with smoked table salt if you like.
19
swirl around everything once, then present straight from the cooking vessel, with lemon wedges on the side.
Recipe Information
Cuisine
Spanish
Spanish
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
42 mins
42 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
33 minsTotal Time
42 minsMaster Chef
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