Seafood paella with artichokes. You can substitute other seafood and fish for what I have indicated. This is a great recipe for experimenting and adding what you love! This seafood paella recipe made over an open fire is perfect for entertaining a crowd!

Seafood Paella made with Calasparra rice, tiger shrimp, squid, littleneck clams, and mussels with garlic and parsley paste and saffron. Our family make sure to cook paella during the holidays. This delicious seafood paella was prepared by my wife, Dey. You can cook Seafood paella with artichokes using 6 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Seafood paella with artichokes

1. It's 1 of large cup brown rice.
2. You need 5 of large cups fish stock.
3. Prepare 4 of artichokes.
4. You need 1 of monkfish steak cut into bite-sized pieces.
5. Prepare 1 handful of fresh prawns.
6. You need 1 of lemon.

Seafood Paella - popular classic Spanish one-pan dish loaded with saffron-infused Arborio rice, chorizo, shrimp, mussels and boatloads of flavors. Fancy enough for a dinner date night or for entertaining a crowd. And it's waaay easier than you think it is! I grew up with people who loves rice.

Seafood paella with artichokes step by step

1. Wash the rice well and leave soaking in a bowl of water until ready to use. Peel and slice the artichokes. Grill them over a moderate heat..
2. Peel and devein the prawns. I asked the fishmonger to do it for me, but if you do it yourself use kitchen scissors rather than a knife - it's easier.
3. Seal the fish in a large, lightly greased frying pan. Reserve both the fish and the artichokes.
4. Heat the stock.
5. When it is bubbling add the rice and leave over a moderate to high heat for 15 minutes.
6. Add the fish, prawns and artichokes and leave for another 10 minutes. If the stock evaporates and the rice is still hard, add more.
7. When the 10 minutes are up.
8. cover the pan, turn off the heat and leave for another 10 minutes.
9. Serve with a wedge of lemon and enjoy :-).

Artichokes are a lot more versatile than they seem, whether you're cooking globes from scratch, or using jarred, tinned or frozen hearts. Yotam Ottolenghi's brown rice 'paella' with roasted artichokes and pepper. Photograph: Louise Hagger for the Guardian. Prepare this impressive and delicious feast with ease. Our Vigo Paella Valenciana is perfect for family time or upcoming holiday gatherings!