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. See how to make seafood paella, the traditional Spanish rice dish that's loaded with fresh seafood, including shrimp, clams, and calamari.

Seafood Paella is the most popular of the Paellas. Its large quantity of mollusks and crustaceans make it very tasty and full of Today adding meats and vegetables to seafood paella has become common. Be the first to rate & review! You can have Seafood Paella using 20 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Seafood Paella

It's 2 cups of chicken stock or 1 stock cube with 2 cups of boiling water.
It's 2 cups of dry white wine.
You need 2 teaspoons of smoked paprika.
You need 1/2 teaspoon of saffron threads, crumbled.
It's 1/4 teaspoon of each salt and pepper.
It's 3 tablespoons of olive oil.
You need 1 of onion, finely chopped.
You need 1 of red bell pepper, finely chopped.
It's 4 cloves of garlic, finely chopped.
You need 2 of chorizo sausages, sliced into thin half-moons.
You need 3 cups of Italian Arborio rice.
Prepare 1 tin of diced tomatoes.
You need 2 of tomatoes, quartered.
You need 1 cup of Edamame beans (or peas).
Prepare 450 g of prawn tails, cleaned (I deep fried the heads for fun).
Prepare 400 g of half mussels.
It's 400 g of calamari steak cut in strips.
You need 1 cup of chopped parsley, for garnish.
You need 2 of lemons quartered, for garnish.
It's 4 of chilies chopped, for garnish.

This hearty paella, created by cooking club member David Joud, is brimming with browned chicken, seared squid, spicy chorizo and briny. 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.

Seafood Paella instructions

Prep all ingredients before your guests arrive. Assemble them next to the braai until you are ready..
In a jug, mix together the wine and stock. Add the saffron and salt. Let the flavours marry for as long as possible..
When the braai is ready, place a big paella pan on the grid. Heat the olive oil in that pan. Add the onion and red pepper and cook it until the onion is translucent. Stir in the garlic and chorizo and cook until fragrant..
Add the rice. Cook, stirring for 5 minutes until the rice is toasted and coated in the oil, onion and pepper mix..
Stir in the stock, tomatoes, peas and paprika. Taste for seasoning and add more salt, if necessary..
Spread the rice evenly over the bottom of the pan. Cover the pan with foil and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the liquid. It's important not to stir the rice, even though you may want to. You want to create a crust at the bottom. If it starts to look too dry, add some water/wine, but not too much and DON'T stir..
Add the seafood, nestle it nicely into the rice. Cover with foil and let the seafood and rice cook. This should take about 10 minutes..
Remove the foil, check that the liquid is absorbed, that everything is cooked and adjust the seasoning, if necessary..
Finally, check to see if the elusive 'socarrat' was created. This is the golden brown crust at the bottom of the pan. If you can, wait to see if you can create the crust, if not - better luck next time....
Sprinkle with parsley and bring the whole pan to the table. Serve with lemons, chilli, more parsley and a lot more wine..
Thanks simplyrecipes.com for the inspo.

Serve the paella with lemon wedges. This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge. Seafood paellas are as varied as the cooks who make them. Aneto's Valencian and Seafood paella bases both promised simplicity without sacrificing the richness that's essential to a great paella.