Seafood Paella Recipes

Easy Spanish Seafood Paella Recipe {No Paella Pan …

WEBMay 16, 2022 · Keep warm. Heat 1 tablespoon of the olive oil in a large skillet or paella pan over medium heat. Add the bell pepper and onion, …

Rating: 4.4/5(14)
1. Start by peeling shrimp and reserving shells in a medium saucepan. Add 5 cups water and bring to a boil for 10 minutes. While water is boiling, toast saffron threads in a small saucepan for 2 minutes, careful not to burn. Toasting will bring out the robust, aromatic flavor. Set aside. Strain broth mixture, reserve broth and discard shells. Crumble saffron threads between your fingers straight into the broth. Add salt, stir and keep warm. It will develop a deep, red-orange color.
2. Heat 1/4 cup olive oil in paella pan to medium heat. Add raw shrimp, saute for 2-3 minutes or until pink. Remove and set aside. Repeat with scallops, searing on both sides for 2 minutes. Lastly, saute calamari until opaque and slightly shriveled. Set aside.
3. Add two teaspoons olive oil to hot paella pan. Add red bell pepper, sauteing until tender, but not soft and mushy. Remove and set aside.
4. Next, make sofrito. Add last teaspoon olive oil, grated garlic, onion, and tomato. Saute until the liquid has evaporated and the mixture is thick approximately 15 minutes. Add smoked paprika and stir. If mixture starts to stick, add a small amount of water.

Preview

See Also:

Show details

Seafood Paella Recipe Spanish Sabores

WEBApr 6, 2021 · Instructions. Bring the white wine and seafood stock to a simmer in a large saucepan over high heat. Add a pinch of saffron …

1. In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
2. Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
3. Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
4. Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.

Preview

See Also:

Show details