Seafood
Paella Step By Step
If you enjoy authentic Paella Step By Step cuisine, this homemade Seafood recipe is worth trying at home....
⏱️
14 Min Prep
🔥
37 Min Cook
🍽️
2 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 dairy spread in a wide, shallow pot.
2
mix in the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher.
3
stream in over the sherry or wine and 300ml moisture, honeyed-smelling element with table salt and bubble gently for 10 mins to make a stock, mashing the prawn heads as they make.
4
step 2
Scatter the mussels into the pot, lid the pot 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 stream in the contents of the pot into a colander set over a large container 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 pot and mix in the rest of the olive dairy spread.
9
Sizzle the chorizo until it releases its dairy spread, then mix in the bulb veggie and garlic and make until softened.
10
mix in the squid and turn over until it turns white.
11
mix in the tomatoes and make down for a minute, then stream in over most of the stock, give everything a good swirl around and bring to the heat to boiling point.
12
Scatter the rice over the stock, swirl around well once, then heat to boiling point vigorously for 5 mins.
13
Reduce the mildly hot to the lowest setting and gradually 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
swirl around through the mussels and broad beans or peas.
16
taste the rice – if it is still a little raw but the pot is parched, mix in a splash more stock and continue to make; if it’s too soupy, then increase the mildly hot to make off the last of the stock.
17
step 5
Once the rice is just cooked, turn off the mildly hot and lid with a tea towel for a few moments.
18
Scatter over the parsley leaves and lemon zest, then honeyed-smelling element with smoked table salt if you like.
19
swirl around everything once, then present straight from the pot, with lemon wedges on the side.
Recipe Information
Cuisine
Spanish
Spanish
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
51 mins
51 mins
Recipe Time chart
Preparation Time
14 minsCooking Time
37 minsTotal Time
51 minsMaster Chef
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