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Seafood Paella

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  • Serves 4
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Horse Meat and Prawn Paella

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat 1 tablespoon of olive oil in a large paella pan or skillet over medium heat.
  2. 2.Add the chopped onion and minced garlic cloves. Cook until the onion is translucent and the garlic is fragrant.
  3. 3.Add the diced red bell pepper and tomato. Cook for another 2 minutes.
  4. 4.Stir in the smoked paprika and crushed saffron threads.
  5. 5.Add the short-grain rice and cook for 2 minutes, stirring constantly to coat the rice with the spices.
  6. 6.Pour in the chicken broth and white wine. Bring to a simmer and cook for 15 minutes, or until the rice is almost tender.
  7. 7.While the rice is cooking, heat the remaining tablespoon of olive oil in a separate pan over medium heat.
  8. 8.Add the peeled and deveined prawns, mussels, and clams. Cook until the seafood is cooked through and the shells have opened.
  9. 9.Transfer the cooked seafood to the paella pan with the rice. Gently stir to combine.
  10. 10.Cover the paella pan with a lid or aluminum foil and cook for another 5 minutes, or until the rice is fully cooked and the flavors have melded together.
  11. 11.Serve the Seafood Paella hot, garnished with fresh parsley and lemon wedges.

lightbulb_outline Tips

  • chevron_rightUse a paella pan or a wide skillet with a flat bottom to ensure even cooking.
  • chevron_rightIf you don't have saffron threads, you can substitute with turmeric for a similar color and flavor.
  • chevron_rightFeel free to add other seafood like squid or scallops to customize your paella.
  • chevron_rightServe the paella with a side of crusty bread to soak up all the flavorful juices.