Seafood Paella. Heat the oil in a large paella pan or an extra-large frying pan. This seafood-lover's version of paella from Food & Wine's Kay Chun has four different types of shellfish, as well as plenty of meaty bites of chorizo. Seafood Paella made with Calasparra rice, tiger shrimp, squid, littleneck clams, and mussels with garlic and parsley paste and saffron.

But once the paella gets going, the process is pretty seamless—and the rewards are huge. Seafood paellas should be made with a variety of fish and shellfish, each adding its own flavor and texture. Always include jumbo shrimp, mussels or clams, and a firm white fish such as monkfish. You can have Seafood Paella using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Seafood Paella

1. You need of Rice.
2. You need of Stock.
3. You need 1 cup of onion diced.
4. Prepare 2 clove of garlic crushed.
5. It's 1 cup of chorizo diced.
6. Prepare 1 bag of seafood.
7. Prepare 1 pinch of safron.

Seafood Paella is the most popular of the Paellas. Its large quantity of mollusks and crustaceans make it very tasty and full of color. This awesome seafood paella is incredibly easy to prepare. With flavors of citrus and sherry, if you want just skip the seafood and eat the rice!

Seafood Paella step by step

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..

Progresso® chicken broth and peas provide a simple addition to this paella that features mussels, clams and rice. Read the Seafood Paella recipe, the iconic Spanish dish. This seafood paella recipe with pork and chicken is Spanish surf and turf that's easy to make. Paella originates in Valencia, a region on the Mediterranean coast of Spain that is between Barcelona and. Seafood fans will love this celebration of the sea's bounty - with delicious monkfish, squid, clams and mussels.