Traditional seafood paella

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"Hola, Traditional Valencian Paella in my opinion is best eaten outdoors and even better with friends. In Spain many family members and friends come together to eat Paella at home, on the beach, in restaurants and at Fiesta time as anytime is a good time to eat Paella. Here are some Paella recipes to help you on your Paella journey. Happy eats, buena comida, buenos amigos (Good food, good friends) gracias."

Dominic Green: Paella World

Traditional seafood paella

Servings:	Serves 4
Calories per serving:	512
Ready in:	45 minutes
Prep. time:	20 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	7th December 2013

Best recipe review That's a big pan 4/5 Even Lakeland hasn't got one that big 😃 Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

200g Prawns (400g if using unpeeled)
200g Mussels
100g Squid rings
200g Clams
1 medium Onion (Chopped)
Half red pepper (Chopped)
200g chopped tomatoes
2 cloves of garlic
4 strands of Saffron (if available)
Half teaspoon of Paella Colourant
Half teaspoon of Paprika Dulce
300g Bomba Rice
100g Frozen garden peas
Small tin of black olives
250ml of vegetable or chicken stock
125ml glass of white wine (optional)
Water (if required)
2 Bay leaves
Salt and pepper to taste
Chopped Fresh Parsley
Lemon wedges to garnish

Method

Chop the garlic, Onion, pepper and vegetables
In your Paella pan (38cm to 42cm recommended) pour in around 2 tablespoons of extra virgin olive oil and set heat to medium to high. Add onions, garlic, red pepper and cook for 3 minutes until onions are starting to soften.
Add the bay leaves, half tin of tomatoes, wine, vegetable stock and bring to the boil.
Then add Paprika Dulce, Paella Colourant, Saffron (Grind up the strands with a pestle and mortar to start the flavour flowing), garden peas and stir round (the smell from this should be amazing!).
Sprinkle the Bomba Rice evenly around the pan, stir in and bring back up to boiling and turn down the heat to simmer (add water if rice soaks up the liquid quickly).
Cook for a further 20 minutes or until the rice is soft to bite. Keep stirring throughout so the Bomba Rice does not stick to the bottom of the pan (Although in Spain Traditional Paella is cooked to stick to the bottom of the pan so the choice is yours?).
You can add the seafood to the pan at this point and cook for a further 5 minutes but I prefer to cook the seafood in a separate pan in white wine until all the mussels and clams have opened (but discard any ones that do not open) then add this to the Bomba Rice and stir in with the black olives, remove the bay leaves and stir in the fresh chopped parsley.
Season to taste with salt and black pepper. Take off the heat and cover for 5 minutes to let all the ingredients truly infuse together. Serve with lemon wedges and tuck in for a fantastic treat for you and your guests!!

Serving suggestions

Serve with lemon wedges and tuck in for a fantastic treat for you and your guests!!

Recipe source

Dominic Green from Paella World: Paella World has kindly given Cookipedia permission to use this recipe. Paella World can supply any specialist paella ingredients.

Chef's notes

Had any seafood you like scallops, crab, Octopus, Langoustines or even lobster as an example and take out the seafood you dont like.

Add half teaspoon of hot paprika if you like a bit of heat in your food. It also enhances the favours in the dish.

I usually buy 6 to 8 big prawns or langoustines to lay on top of the finished dish for excellent presentation which is guaranteed to impress your guests!

Double the amounts above if cooking for 8 and so on.

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