Spicy Seafood Paella. Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Try this delivious Spanish style recipe for Seafood Paella, cooked with chorizo to add flavor and depth along with Pacific Foods Organic Vegetable Broth!

Seafood Paella is an easy, delicious and flavorful seafood recipe that you can make at home. What I love most about this seafood paella recipe is that a big steaming pan of food is served straight to the table and people just dig in. I loved how the Paella had a spicy taste from Cayenne pepper which paired perfectly with the sweet & smoky flavors of Spicy Andalusian Seafood Paella. by: onetribegourmet. You can have Spicy Seafood Paella using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Spicy Seafood Paella

1. Prepare 6 cups of clam seafood broth or.
2. Prepare 1 tsp of saffron thread.
3. You need 600 grams of white fish fillet.
4. Prepare 1 of mussels dzn.
5. It's 1 of clams dzn.
6. It's 12 of prawns.
7. Prepare to taste of sea salt.
8. You need 2 tablespoons of parsley chopped.
9. Prepare 1 tablespoon of thyme chopped.
10. Prepare 5 cloves of garlic crushed.
11. Prepare 2 teaspoons of paprika sweet smoked.
12. Prepare 1 teaspoon of chilli powder.
13. Prepare 8 tablespoons of olive oil.
14. It's 1 of onion medium finally chopped.
15. Prepare 4 of scallions spring onions / finally chopped.
16. You need 1 of / red bell peppercapsicum finally chopped.
17. You need 1 of tomato large finally chopped.
18. It's 2 cups of rice bomba paella.
19. It's 1 bunch of coriander leaves finally chopped.

Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish. I cooked my seafood paella in a typical paella pan, but you can always use a large frying pan if you If you achieve socarrat, you have made a perfect paella.

Spicy Seafood Paella step by step

1. Heat the broth in a large pot. Stir in the saffron and keep aside..
2. Pat fish dry, sprinkle with salt and set aside for 10 minutes..
3. With a pestle and mortar, crush the parsley, garlic, thyme, and 1 teaspoon of salt. Add a little bit of water and all the paprika to form a paste..
4. Heat 6 tbls of oil in the paella pan (I used a 15") and slightly fry the fish for 1-2 mins and remove and set aside.  In the same pan add the remaining oil, onions, spring onions and capsicum and cook for about 5-7 mins till soft.  Add the paste, tomatoes and chilli powder and cook for further 5 minutes..
5. Add the broth and bring to a boil.  Sprinkle the rice evenly across the pan. Boil for 5 minutes stirring frequently. Now add the reserved fish and lower the heat. Do not stir after this point.  Cook for a further 10 minutes.  Taste for salt and add if needed..
6. Now carefully place the prawns, clams and mussels over the rice with the shells so the open facing up. Cover the whole pan with foil and cook for a further 15-20 minutes.  Remove from the heat and let sit for another 10 minutes..
7. Remove the foil, sprinkle chopped coriander and serve hot with lemon wedges..

Yea that's how we do it! Extra packed with flavors and that precious rice crust at the bottom of the pan. Be the first to review this recipe. A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion. This awesome seafood paella is incredibly easy to prepare.