
Seafood Paella
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- Serves 4
- Cooks in 60 mins (20m prep + 40m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Horse Meat and Prawn Paella
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat 1 tablespoon of olive oil in a large paella pan or skillet over medium heat.
- 2.Add the chopped onion and minced garlic cloves. Cook until the onion is translucent and the garlic is fragrant.
- 3.Add the diced red bell pepper and tomato. Cook for another 2 minutes.
- 4.Stir in the smoked paprika and crushed saffron threads.
- 5.Add the short-grain rice and cook for 2 minutes, stirring constantly to coat the rice with the spices.
- 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.While the rice is cooking, heat the remaining tablespoon of olive oil in a separate pan over medium heat.
- 8.Add the peeled and deveined prawns, mussels, and clams. Cook until the seafood is cooked through and the shells have opened.
- 9.Transfer the cooked seafood to the paella pan with the rice. Gently stir to combine.
- 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.Serve the Seafood Paella hot, garnished with fresh parsley and lemon wedges.
lightbulb_outline Tips
- Use a paella pan or a wide skillet with a flat bottom to ensure even cooking.
- If you don't have saffron threads, you can substitute with turmeric for a similar color and flavor.
- Feel free to add other seafood like squid or scallops to customize your paella.
- Serve the paella with a side of crusty bread to soak up all the flavorful juices.