SEAFOOD CURRY
Packed with salmon, mussels and prawns, try this impressive yet authentic seafood curry
Provided by John Torode
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 14
Steps:
- For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night - the sauce will freeze or keep in the fridge for up to 3 days.
- To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.
- Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins - the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with Spiced rice and Carrot & cumin salad (see 'Goes well with' on the right of this page).
Nutrition Facts : Calories 507 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
SPANISH-STYLE PAELLA
If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
SEAFOOD PAELLA
This Seafood Paella recipe is packed with delicious flavors. It might not be entirely traditional but it's a guaranteed showstopper.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 13
Steps:
- Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels.
- Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn't cooked fully yet.
- Remove the seafood from the pan and set aside.
- In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
- Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
- Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
- Pour in the stock then reduce the heat, partially cover and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
- Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
- Season to taste and serve with lemon wedges and chopped parsley.
Nutrition Facts : Calories 431 kcal, Carbohydrate 59 g, Protein 37 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 319 mg, Sodium 1707 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
EASY SEAFOOD PAELLA RECIPE
Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.
Provided by The Mediterranean Dish
Categories Entree
Time 1h
Number Of Ingredients 15
Steps:
- In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
- In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
- Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
- Serve the paella hot with your favorite white wine.
Nutrition Facts : Calories 516 calories, Sugar 4.3 g, Sodium 862.3 mg, Fat 21.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.1 g, Protein 41.1 g, Cholesterol 190.1 mg
AUTHENTIC SEAFOOD PAELLA
Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.
Provided by Allrecipes
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 2
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
- Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
- Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.
Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g
CURRY PAELLA
Provided by Kathy
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 475 degrees.
- Heat sesame oil in cast iron skillet. Toast rice until glossy and translucent.
- Add in chicken broth, garlic, onions, ginger, cayenne peppers, curry, salt, sesame seeds, pepper, and sugar. Mix evenly.
- Add in shrimp and Vietnamese sausage slices. Make sure everything is submerged in broth.
- Bake for 45 minutes.
CURRY SEAFOOD PAELLA WITH RICE AND NOODLES
Steps:
- Preheat the oven to 375 F. Saute the chopped onions in the 4 tablespoon of vegetable oil in medium heat on a wide, oven safe pan (or paella pan/even a roasting pan for large servings). Saute until soft, about a minute. Then add half of the mashed garlic, rice, and noodles and saute until noodles/rice are well coated in the mixture, about 2-3 mins. Add all the dry spices (excluding salt) and continue to saute for another minute. Add the chicken stock and canned tomatoes in the pan with the rice/noodles. Stir till combined and cover with foil under the medium heat until slight boil, about 3-5 mins. (Occasionally stir so the rice/noodles do not stick on the bottom of the pan) Uncover the pan, add the defrosted corn and carrots, then place the clams and mussels on top of the mixture. Cover pan tightly with heavy duty foil. Bake until rice/noodle is tender, about 25-30 minutes. As the rice is baking, combine the shrimp, squid, and scallops with salt, pepper, and a 1 tsp of oil in a separate bowl. Set aside. Open the foil, then quickly arrange a single layer of the shrimp, squid, and scallop mixture. Also sprinkle the defrosted peas on top of the seafood. Immediately cover the pan again with the foil and bake another 15-20 mins until the shrimp is opaque (* Note: Do not over cook seafood at this point unless rice is not done. Check every 3 mins afterwards until rice is soft. If there is excess liquid, take off the foil to evaporate some of the liquid) Uncover and slightly fluff the rice mixture with a fork. Sprinkle parsley or cilantro over the pan and add the chopped cashews for final garnish.
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EASY SPANISH PAELLA RECIPE WITH SEAFOOD ... - MASALA HERB
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4.7/5 (3)Calories 433 per servingCategory Main Course
- Heat up your shallow pan and add your olive oil. Throw in the onion slices and fry those soft. Then continue to add the tomato and fry as well
- Next up are the spices, add the Paprika and thyme and just stir fry for a few seconds with the rest of the pan content. At this point, you can add your broth. and saffron threads.
- Then pour in the short grain rice. Try to avoid stirring until you have added all the ingredients. Season with salt.
- Now you can add the squid, shrimp, and chicken and mix the whole content well. After that do not mix anymore, this part is important! The more you mix the more blurry mushy the Spanish paella will get.
SEAFOOD PAELLA RECIPE - SEA HARVEST FISH RECIPES - VIEW ...
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- Add tomatoes, smoked paprika and rice to the pan and sauté until the rice is coated in the olive oil.
- Add the cup of saffron infused stock to the rice mixture and allow to simmer. Reduce heat to medium low, cooking uncovered without stirring for 10 minutes, or until the stock has been absorbed.
- Add prawns, calamari rings, mussels and peas to the rice and cover with a fitted lid.
- Cook for a further 10-20 minutes or until the mussels and calamari are cooked and prawns have turned an orange-pink colour.
AUTHENTIC SEAFOOD PAELLA RECIPE WITH SAFFRON - HIP …
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5/5 (1)Category MainCuisine Spain, Spanish, ValenciaTotal Time 1 hr 25 mins
- Using your paella pan, heat 2 tablespoons of olive oil over medium-high heat. Add in the onions and sauté until softened, for about 3 to 4 minutes. Stir in the garlic and continue to sauté until fragrant, for about 1 to 2 minutes.
- Using a large sized saucepan or small pot, warm the butter and olive oil over medium-high heat, waiting until the butter has melted. Add in the minced shallots and garlic and sauté until the shallots are translucent and the garlic is fragrant, for about 1 to 2 minutes.
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4.4/5 (27)Estimated Reading Time 3 minsServings 4
- The first thing you want to do is get water boiling for your rice noodles. Fill a large saucepan three-quarters full with water and heat over high. When water starts to steam, add several large pinches of salt and cover.
- Meanwhile, start to prep your other ingredients. Peel ginger with a vegetable peeler or spoon and slice as thinly as possible. Slice 1 jalapeño into thin rings and discard stem. Trim root ends from 1 bunch scallions. Starting at root end, cut white and light green parts into 1" pieces. Set aside segments and reserve dark green parts for serving. Use vegetable peeler to remove zest in strips from 1 lime, then cut lime into 4 wedges.
- Heat 2 Tbsp. oil in a medium saucepan over medium. Add ginger, light parts of scallions, lime zest, and half of jalapeño. Cook, stirring often, until ginger and scallions are golden, 7–10 minutes. Season with salt.
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4.5/5 Total Time 30 minsCategory Curries, Asian-StyleCalories 405 per serving
- 1 Place the rice noodles into a large heatproof bowl. Pour over enough boiling water to cover, then set the noodles aside to soak for 5 minutes. Drain well.
- 2 In a large wok heat 1 tablespoon of olive oil over high. Stir-fry the prawns and squid, in batches, for 1–2 minutes, or until just cooked through. Remove the seafood from wok and set aside.
- 3 Return wok to high heat. Add onion and carrot, and stir-fry for 2 minutes. Add curry paste and stir-fry for 1 minute more, or until fragrant. Add coconut milk, stock and kaffir lime, and simmer for 2 minutes. Add choy sum and half the bean sprouts. Simmer until leaves are just wilted.
- 4 Return seafood and noodles to wok, and toss until noodles are heated through and all the ingredients are coated in sauce. Serve garnished with remaining bean sprouts, lime wedges and coriander leaves.
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5/5 (2)Estimated Reading Time 2 minsServings 6-8
- Dine on Spanish food in the comfort of your own home with this Quick and Easy Paella recipe. Use our Minute® Instant White Rice and shrimp, or other seafood of your choice. Step 1
- Add onion, bell pepper and garlic. Cook for 2 minutes, or until the vegetables are crisp-tender, stirring frequently. Step 3
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- SAUTé garlic, onion and ginger for 2 minutes. Add shrimps, squid, tahong. Sauté for 1 minute. Remove from pan and set aside.
- IN the same pan, add chorizo, laurel, olives and rice. Add 2 tbsp patis and 1/4 tsp pepper. Sauté for 5 minutes.
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- Heat olive oil in a large frying pan or paella pan. Add onion, garlic and chorizo and fry for 3-4 minutes, or until onion is soft and translucent.
- Add capsicum, turmeric and paprika and fry for a further 4 minutes. Add rice and fry for another minute.
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- Cover pan with lid or secure foil over the pan. Reduce heat to low and cook for 30 minutes. Paella is ready when the rice is al dente.
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