Steps to Make Favorite Seafood Paella

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We hope you got insight from reading it, now let’s go back to seafood paella recipe. You can have seafood paella using 7 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Seafood Paella:

1. Prepare of Rice.
2. Take of Stock.
3. Prepare 1 cup of onion diced.
4. Use 2 clove of garlic crushed.
5. Prepare 1 cup of chorizo diced.
6. Get 1 bag of seafood.
7. Take 1 pinch of safron.

Instructions to make Seafood Paella:

1. Add the onion and garlic into a pan and gently fry for a few minutes..
2. Add the chorizo as allow it to cook for a few minutes and let out the oils all the while stirring to make sure it gets mixed and doesn’t stick to the pan..
3. Add the rice and stir this in and cook for a few minutes..
4. Add 1/4 of the stock into the pan. Stir and cook the rice for a few minutes then add a pinch of saffron and the rest of the stock..
5. At this point, you don’t stir the rice anymore. Bring the pan to a boil and then turn the heat down to a simmer and cook for a further 25 minutes..
6. After about 10 minutes, the rice should have soaked most of the moisture, but the rice shouldn’t be that visible. Add the seafood on top and cover the pan..
7. A further 15 minutes, the moisture in the pan should have been fully soaked up by the rice and the seafood on top should have been cooked. The paella should be ready to eat..
8. You may have noticed that I haven’t added any salt or pepper. This is because my parents have to lower their salt intake and I let them pepper the dish afterwards to their own liking..

For this reason, many non-Spaniards view it as Spain's national dish. What beats paella for a romantic night in? Prepare it together as a couple then sit down to enjoy it followed by dessert and a great movie. Felicity Cloake's masterclass It may not be the traditional Valencian way, but follow these steps for a surefire crowdpleaser. Seafood Paella made with Calasparra rice, tiger shrimp, squid, littleneck clams, and mussels with garlic and parsley paste and saffron.

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