Quick Seafood Paella

After a busy day at a wedding all I could think about was eating Paella, it was on the menu at the wedding and i had seen someone eat it on the beach at lunch, plus it is really easy to cook and fairly quick, so we whizzed by a shop on our way home to pick up what we could….we picked up some fresh prawns and squid but had to buy frozen mussels and clams as it was all we could get our hands on, it was late and we were hungry :-). It isn’t how I would usually cook this but for speed it was great.

You add the mussels and clams in frozen and let them steam, just be careful with the amount of stock you add as the frozen seafood will give off a lot of liquid.

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Serves 4

Time 25 minutes

Difficulty Easy

Ingredients:

1 onion diced

1/2 tsp turmeric

1/2 tbsp paprika

Pinch saffron

2 cloves garlic grated

1/2 chorizo ring sliced

1 red pepper sliced

15 green beans halved

1 cup frozen peas

1 & 1/2 cups paella rice

1 1/2 pints fish/chicken stock

2/3 lemons

Seafood:

You can add any seafood.

I would get 2/3 large prawns person uncooked and shell on.

Prepared squid rings I used two squids sliced, was about two handfuls when sliced.

I used about 10 mussels and two handfuls of clams both frozen.

You can add anything you like and the quantity isn’t important just make sure there is enough of the seafood for each person.

Method:

In a paella dish or big frying pan add the chorizo and dry fry until browned and crispy, add some olive oil if it sticks but the chorizo should produce its own tasty oil 🙂

Remove with a slotted spoon and set aside.

Add the onions to the same pan and gently cook until soft.

Add the grated garlic, the turmeric and the paprika stir well.

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Then add the rice and coat in the spices. Sprinkle in the saffron.

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Cook the rice until it’s translucent.

Then pour in 1 pint of the stock. Keep the heat at low-medium.

Add the beans and red pepper and keep stirring so the rice doesn’t stick to the pan. Squeeze in the juice of 1 to 2 lemons, I love it to be lemony so I used two.

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Pour in the tomatoes and cook for 5 minutes. This adds liquid.

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Taste the juice and season if needed, depending on what stock you use it could be salty enough.

Once the pint of stock has reduced you can add a little more here and there, only to stop it sticking.

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Try not to add too much at this point as you get liquid from the frozen mussels and clams. Add in the chorizo back to the pan and any juices.

Taste the rice if it’s nearly cooked (it should have a slight bite when cooked) then you’re ready to add the seafood. I would say the rice should be still a little under cooked when adding the frozen seafood, and the liquid nearly all reduced.

Place the squid evenly over the rice.

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Then the prawns, mussels and clams.

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Cover with foil and cook for another 10-15 minutes, this will steam cook the seafood and the rice should soak up the last bit of liquid.

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Once cooked uncover and place lemon wedges over the top and serve ❤️

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Enjoy xx

PRINTER FRIENDLY VERSION BELOW

Quick Seafood Paella

  • Servings: 4
  • Difficulty: easy
  • Print

2015-08-31 21.19.53-1

by Lululemonandlace

Ingredients:

1 onion diced

1/2 tsp turmeric

1/2 tbsp paprika

Pinch saffron

2 cloves garlic grated

1/2 chorizo ring sliced

1 red pepper sliced

15 green beans halved

1 cup frozen peas

1 & 1/2 cups paella rice

1 1/2 pints fish/chicken stock

2/3 lemons

Seafood:

You can add any seafood.

I would get 2/3 large prawns person uncooked and shell on.

Prepared squid rings I used two squids sliced, was about two handfuls when sliced.

I used about 10 mussels and two handfuls of clams both frozen.

You can add anything you like and the quantity isn’t important just make sure there is enough of the seafood for each person.

Method:

In a paella dish or big frying pan add the chorizo and dry fry until browned and crispy, add some olive oil if it sticks but the chorizo should produce its own tasty oil 🙂

Remove with a slotted spoon and set aside.

Add the onions to the same pan and gently cook until soft.

Add the grated garlic, the turmeric and the paprika stir well.

Then add the rice and coat in the spices. Sprinkle in the saffron.

Cook the rice until it’s translucent.

Then pour in 1 pint of the stock. Keep the heat at low-medium.

Add the beans and red pepper and keep stirring so the rice doesn’t stick to the pan. Squeeze in the juice of 1 to 2 lemons, I love it to be lemony so I used two.

Pour in the tomatoes and cook for 5 minutes. This adds liquid.

Taste the juice and season if needed, depending on what stock you use it could be salty enough.

Once the pint of stock has reduced you can add a little more here and there, only to stop it sticking.

Try not to add too much at this point as you get liquid from the frozen mussels and clams. Add in the chorizo back to the pan and any juices.

Taste the rice if it’s nearly cooked (it should have a slight bite when cooked) then you’re ready to add the seafood. I would say the rice should be still a little under cooked when adding the frozen seafood, and the liquid nearly all reduced.

Place the squid evenly over the rice.

Then the prawns, mussels and clams.

Cover with foil and cook for another 10-15 minutes, this will steam cook the seafood and the rice should soak up the last bit of liquid.

Once cooked uncover and place lemon wedges over the top and serve ❤️

Lulu xxx

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