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 cook Seafood Paella using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Seafood Paella

1. Prepare 2 cups of Arborio or uncooked white rice.
2. Prepare 1 of onion chopped finely.
3. It's 3 cloves of garlic, grated.
4. It's 1 packet of seafood mix.
5. Prepare 500 g of prawns.
6. You need 500 g of black mussels.
7. You need 2 tsp of smoked paprika.
8. You need 1 tsp of crushed chillies.
9. It's 1/2 tsp of ground coriander.
10. You need 1/2 tsp of ground coriander.
11. It's 1 tbsp of butter.
12. You need 3 cups of vegetable stock.
13. Prepare 1/2 cup of steamed green peas.
14. You need 1 pinch of saffron threads.
15. You need 1 of lemon cut into wedges.
16. It's 1 tsp of sea salt or to taste.
17. Prepare 5 tbsp of extra virgin olive oil.

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. Rinse and devein prawns, then transfer to a bowl. Drizzle with olive oil and season with salt. Set aside..
2. Add vegetable stock to a saucepan and season to your taste with sea salt. Add saffron threads, cover with a lid and allow it to steep while you start the paella..
3. In a large deep skillet heat up 3 tbsp of olive oil and add the diced onion with a pinch of salt, some smoked paprika, ground coriander, crushed chillies and sauté until translucent. Add the garlic and give it a stir..
4. Stir in the rice making sure it coats nicely in the olive oil. Stir in the stock and bring to a boil. Cover with a lid, turn stove to low heat and cook for 20-25 minutes. Once the rice is almost cooked through allow to sit covered for 5 minutes..
5. In a different pan heat up butter and garlic and add the prawns and give it a nice toss in the garlic butter, cook for 5-6 minutes and set aside in a bowl..
6. In the same pan add the seafood mix. Add a pinch of salt and paprika and cover with a lid and allow to cook for about 10 - 15 minutes once it's cooked through, transfer on top of the paella and mix through with the rice..
7. Steam mussels in a pot for 4 - 5 minutes until they open and release the sea water then strain. Transfer them on top of the paella together with the prawns..
8. Serve your paella sprinkled with the green peas and garnish lemon wedges and parsley (optional).

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.