Seafood
How To Make Paella
If you enjoy authentic How To Make Paella cuisine, this homemade Seafood recipe is worth trying at home....
⏱️
14 Min Prep
🔥
31 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 cooking oil in a wide, shallow wok.
2
empty in the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher.
3
empty over the sherry or wine and 300ml moisture, augment the taste with table salt and bubble gently for 10 mins to make a stock, mashing the prawn heads as they mildly hot.
4
step 2
Scatter the mussels into the wok, put a lid on the wok loosely with a lid or tea towel, then put over a high mildly hot for 3-4 mins until the mussels just open.
5
agitate to release the mussel juices, then empty the contents of the wok into a colander set over a large mixing bowl 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 agitate.
7
Pick the mussels out from the colander, then set aside.
8
step 3
Wipe out the wok and empty in the rest of the olive cooking oil.
9
Sizzle the chorizo until it releases its cooking oil, then empty in the bulb veggie and garlic and mildly hot until softened.
10
empty in the squid and turn over until it turns white.
11
empty in the tomatoes and mildly hot down for a minute, then empty over most of the stock, give everything a good agitate and bring to the bring to a bubble gently.
12
Scatter the rice over the stock, agitate well once, then bring to a bubble gently vigorously for 5 mins.
13
Reduce the mildly hot to the lowest setting and gently bubble gently 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 bubble gently for 5 mins, turning them over until cooked through.
15
agitate through the mussels and broad beans or peas.
16
savor the rice – if it is still a little raw but the wok is arid, empty in a splash more stock and continue to mildly hot; if it’s too soupy, then increase the mildly hot to mildly hot off the last of the stock.
17
step 5
Once the rice is just cooked, turn off the mildly hot and put a lid on with a tea towel for a few moments.
18
Scatter over the parsley leaves and lemon zest, then augment the taste with smoked table salt if you like.
19
agitate everything once, then enjoy straight from the wok, with lemon wedges on the side.
Recipe Information
Cuisine
Spanish
Spanish
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
31 minsTotal Time
45 minsMaster Chef
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