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Paella with seafood

Paella with seafood

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Wash the mussels and carats very well in more water (they may have sand), peel the shrimp, leaving the head and tail. In a pot, boil the wine with about 115 ml of water, then add the shells and cook for about 10 minutes, then add the shrimp and continue to boil for another 10 minutes. Then add the crab mussels and cook for a while, until the mussels open.

Using a spatula, remove all the seafood from the pot, strain the liquid, measure and add more water until you get the amount of 720 ml and set aside. In a wok or thick-bottomed pot, heat the oil and sauté the onion with the garlic, then add the rice, tomatoes, liquid aside, saffron, parsley, paprika, salt and pepper.

Cover and leave until the rice is cooked but not too hard, stirring occasionally. When the rice is ready, add the seafood, stir a little and ready to serve!

Paella with seafood

Paella with seafood is a recipe made with a variety of fish and shellfish, each adding its own flavor and texture. Always include shrimp, mussels or shells and a white fish, such as halibut or perch. Paella with seafood has an excellent intake of Omega 3 fatty acids, and adults can serve a portion of this dish with a dry white wine.

Ingredients for paella with seafood:

20-24 shrimp
2 tablespoons olive oil
1 large onion, finely chopped
500 grams of rice for paella
4 sliced ​​garlic cloves
2 teaspoons paprika
1 teaspoon cayenne pepper (optional)
1 point of saffron knife
200 grams of chopped tomatoes
500 grams of peeled mussels
100 grams of peas
100 grams of beans
1/2 bunch of parsley
500 grams of various types of fish

For sauce:

1 tablespoon olive oil
1 chopped onion
200 grams of tomatoes
6 chopped garlic cloves
1 star anise

5 steps to prepare paella with seafood:

1. It is better to buy peeled shrimp to save some time.

2. To make the sauce, heat the oil in a large pan over medium-high heat and add the onion, tomatoes, garlic and peeled shrimp. Cook for 3-4 minutes, then pour 2 liters of water and add star anise. Bring to the boil, then boil the composition for 30 minutes. Allow to cool slightly, remove the shrimp, and pass the sauce through a blender and strain through a fine sieve.

3. Heat the oil in a pan and leave the fish varieties on each side for a few minutes, then remove and set aside. Change the oil and fry the onion for 4-5 minutes.

4. Add the rice, cook for 30 seconds, then add the garlic, paprika, cayenne pepper (if using) and saffron and leave for another 30 seconds. Add the tomatoes and 1.5 liters of the sauce made. Bring to a boil, simmer and simmer for about 10 minutes (the rice should be al dente). Add the fish, shrimp, mussels, peas and beans to the pan.

5. Cover the pan with a lid and simmer for another 10-15 minutes, until the mussels open and the shrimp are cooked. Place the parsley in the rain over the portions before serving.

Paella with seafood

After a few cold months, we inevitably start to think more and more about summer. Or at least in the summer we think Dacian thought, when he proposed the paella recipe with seafood. Because we don't live by the sea, this is a pretty expensive recipe, but we strongly believe it's worth a try on a wonderful family weekend. It is a healthy, filling, festive food that can unite the whole family around the table.

A well-known Spanish recipe, paella has as many chefs on so many correct options, so we do not claim to present you the most correct paella. We present, instead, the version of Dacian, from the Marty Museum. I tested it, I tasted it, it's well worth it. The delicate rice is soaked in the aroma of seafood and on the bottom of the pan it has an irresistible crispy crust, which the Spaniards call "scorched".

That being said, we invite you to the kitchen! You can find the recipe steps here, and you will find the taste on the plate. Prepare the ingredients and utensils, put a touch of passion and show us on Facebook what came out. We are sure that the result will be one to match. Good appetite!

Delicious paella recipes

1. Valencian paella

This is the "queen" of paella recipes and one of the most famous Spanish dishes. There is some confusion about this preparation because certain rice dishes are presented under the name of paella valenciana, although this is not the case.

The traditional Valencian paella - which we present below - contains rabbit, chicken and beans. It differs from mixed or seafood paella, which contains a combination of shellfish and chicken.

Ingredients for 4 to 6 servings

  • 2 cups rice (400 g)
  • Gras red bell pepper (30 g)
  • Salt and pepper to taste
  • 4 cups bird soup (1 l)
  • 1 medium tomato (60 g)
  • 1 rosemary thread
  • Extra virgin olive oil
  • ½ kg of chicken, cut into pieces
  • ½ kg of rabbit, cut into pieces
  • 1 handful of bean pods (80 g)
  • ½ cup of white beans (100 g)
  • 1 teaspoon paprika (5 g)

Method of preparation

  1. Fry a few pieces of poultry and rabbit meat in a paella pan (a large, deep pan), using olive oil.
  2. After the meat is lightly browned on both sides, add the pods and stir for a few minutes, taking care not to burn.
  3. Cut the tomato into small pieces and add it to the composition, along with the white beans. Then add the paprika and mix well. Let the mixture fry for a few minutes.
  4. Then add the chicken soup, saffron, rosemary, salt and pepper and increase the fire.
  5. After the food boils, add the rice and bring to a boil. You can add salt to taste.
  6. Cut the pepper into strips and add it to the food.
  7. After the water has evaporated almost completely, set it on low heat. Cover the dish with a lid or aluminum foil and let the food simmer for another 10 minutes.
  8. If the rice is soft, turn off the stove and let the dish stand for another 10 minutes, then serve. As you can see, this paella recipe is very simple, and the taste is delicious.

2. Paella with seafood

Ingredients for 4 people

  • 2 cloves of garlic
  • 1 onion (60 g)
  • ½ kg of squid
  • ½ kg of fresh shrimp
  • 1 medium tomato (60 g)
  • Gras red bell pepper (30 g)
  • 2 cups rice (400 g)
  • 4 cups fish soup (1 l)
  • ½ pea cup (100 g)
  • 1 sprig of fresh parsley
  • Olive oil, salt and pepper to taste
  • A few strands of saffron or a yellow dye
  • 1 handful of shells, mollusks and mussels (150 g)

Method of preparation

  1. Peel and peel the shrimp. Keep the shells and heads for the soup.
  2. Clean the squid well and cut it into rounds. Wash with plenty of water to clean all the sand.
  3. Add olive oil to a large skillet. Fry the peppers, diced tomatoes and onions, then sprinkle with salt and pepper.
  4. Add squid and shellfish. Boil for a few minutes until you get a soup.
  5. Add the two cups of rice and mix well. Then pour the four cups of previously prepared shrimp soup.
  6. While the food is on the fire, add a teaspoon of yellow or saffron dye and let the mixture boil for three minutes.
  7. Add the fresh peas, shrimp and chopped parsley, while there is still liquid in the pan. Add salt and pepper to taste.
  8. After the liquid has evaporated almost completely, add a few strips of peppers and shrimp, decorating the dish with their peels.
  9. Turn on low heat, cover the pan and let the food simmer for 15 minutes, until the rice grains soften. Sprinkle a little olive oil and serve.

Ready! Now you have two delicious paella recipes. Which one do you want to try?


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Paella recipe with fish and seafood

Prepare the seafood:

  • cut the shrimp on the back and soak the digestive tract and wash them
  • cut the fish fillets in half (resulting in 8 pieces of fish)
  • cut the squid lengthwise, remove the membrane from both sides, cut each face with the tip of a knife, then cut the squid into 3 cm wide slices
  • clean the shells of silk shells and other deposits, rinse under running water

Put all the seafood and fish in a bowl and season with olive oil, salt and pepper.

Start preparing paella like a risotto:

  1. Heat the fish soup / stock on a small eye. Do not boil strongly because it evaporates before you can use it. Add the saffron threads.
  2. preheat the oven to 200 degrees, without a fan.
  3. In the paella pan, heat the garlic, chili flakes and onion, over medium to low heat, in butter and olive oil. Be careful not to burn them! After a few minutes, when they are translucent, add the rice. Cook for a few tens of seconds over medium heat, then add the wine. Mix well until all the liquid has evaporated. Start adding a soup polish. Stir often and add permanent liquid for about 15 minutes. If you run out of stock, add a little warm water. Season with salt and pepper to taste. Add the seafood, mix lightly, distribute nicely everywhere in the rice and put in the oven for about 15 minutes, until the rice on the edges of the pan / tray burns slightly.

To taste, squeeze lemon and add olive oil when eating!

Paella with seafood - Recipes

Posted by Postolache Violeta on February 20, 2013 in paella paella with seafood recipes with seafood spanish recipes | Comments: 11

Today I come up with a Spanish recipe, paella with seafood, a recipe in which I used seafood cocktail from Ocean Fish. A quick, easy recipe, perfect for a dinner for two, or for an evening with friends!


400 gr seafood
200 g of rice
2 cups vegetable soup
2 cloves garlic
1 small onion
1 bell pepper
3 tablespoons olive oil
50 gr peas
a few strands of parsley
sea ​​salt

Method of preparation:

Saute onion, pepper and garlic finely chopped in olive oil.

Put the lid on and let it simmer until the rice is done.

When the rice is ready, add the seafood and peas and leave it on the fire for another 1-2 minutes to blend the flavors.

Serve hot, with finely chopped green parsley and optionally with lemon juice.

Paella with seafood - Recipes

Do you want to enjoy a simple paella, prepared according to a quick recipe, with ingredients that are easy to find in the store? Try this version of a paella recipe with seafood and chorizo ​​sausages.


  • 400 g boneless chicken breast
  • 400 g peeled shrimp
  • 200 g peas
  • 2 large onions
  • 4 garlic cloves
  • 1.5 L concentrated chicken / water soup
  • 1 can of tomatoes in broth (400 g)
  • a few saffron threads
  • 4-5 tablespoons olive oil
  • a parsley tie
  • 1 teaspoon paprika
  • salt
  • pepper
  • a lemon

1. In a very large skillet, heat half the amount of olive oil and fry the diced chicken breast.
2. Sprinkle a little salt and pepper, and when the chicken is well browned, add the sliced ​​sausage, onion, peas and garlic, then leave the ingredients for 4-5 minutes on medium heat.
3. Fish, add the tomatoes in the broth, concentrated chicken soup and saffron threads, rice, boiled and bring the composition to a boil on the fire, then put the lid on and let it boil for 15 minutes.
4. After the time has elapsed, remove the lid, place the shrimp on top and put the paella pan in the oven for another 15 minutes at 180 degrees.

5. Serve the paella with hot seafood, with lemon slices next to it.

Paella recipe with fish and seafood

Prepare the seafood:

  • cut the shrimp on the back and soak the digestive tract and wash them
  • cut the fish fillets in half (resulting in 8 pieces of fish)
  • cut the squid lengthwise, remove the membrane from both sides, cut each face with the tip of a knife, then cut the squid into 3 cm wide slices
  • clean the shells of silk shells and other deposits, rinse under running water

Put all the seafood and fish in a bowl and season with olive oil, salt and pepper.

How to make a good Paella Marinera?

There are no secrets, no shortcuts. To prepare a good paella with seafood, in Spanish style, you need to have some key elements:

  • Good, fresh seafood that feels good and bright colors.
  • Be careful throughout the cooking process
  • without distraction while preparing this recipe.

Pella Recipe with seafood or & # 8222Paella Marinera & # 8221

To prepare this typical recipe for Spanish cuisine, we will need a stove & # 8222Paella & # 8221. In Spain, it is sometimes called & # 8222Paella & # 8221, just like the dish.

For 4 servings of paella with fish and seafood:

  • or paella pan 28 & # 8211 36 cm
  • 16 tablespoons rice for paella or risotto
  • a few strands of saffron
  • 4 sea bream fillets
  • 2 squid as a palm
  • 0 hand of mussels
  • a few shrimp
  • salt, pepper, olive oil
  • a few chili flakes
  • 1 tablespoon butter
  • a few cloves of finely chopped garlic
  • o esalota tocata marunt
  • a glass of dry white wine
  • 1 liter of fish stock