Curry Seafood Paella With Rice And Noodles Recipes

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SEAFOOD CURRY



Seafood curry image

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

75g ghee (you can substitute with margarine)
300g skinless white fish like pollack, cut into large chunks
200g skinless salmon , cut into large chunks
200g raw peeled prawn
100g mussels , cleaned and de-bearded
1 onion , roughly chopped
100g ginger , chopped
50ml vegetable oil
2 tsp garam masala
½ tsp asafoetida (if you have it)
1 tsp turmeric
1 red chilli , deseeded and finely chopped (leave the seeds in if you like it really hot)
400g can chopped tomatoes
good handful coriander leaves

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



Spanish-Style Paella image

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

1/2 pound Spanish chorizo links, sliced
1/2 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked short grain rice
1 cup chopped onion
1-1/2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
10 strands saffron, crushed or 1/8 teaspoon ground saffron
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sweet red pepper strips
1/2 cup green pepper strips
1/2 cup frozen peas
Optional: Minced fresh parsley and lemon wedges

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



Seafood paella image

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

500 g (1lb) prawns / shrimp (peeled and deveined)
250 g (½lb) calamari
250 g (½lb) half-shell mussels
1 onion (finely chopped)
4 garlic cloves (crushed)
400 g (14oz) chopped tomatoes
1 tsp smoked paprika
2 cups shortgrain rice ((Arborio, Bomba) )
4 cups chicken / fish stock
2 tsp salt
1 tsp pepper
lemon wedges (for serving)
chopped parsley (for serving)

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 Seafood Paella Recipe image

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

4 small lobster tails (6-12 oz each)
Water
3 tbsp Extra Virgin Olive Oil (I used Private Reserve)
1 large yellow onion, chopped
2 cups Spanish rice or medium-grain rice, soaked in water for 20 minutes and then drained
4 garlic cloves, chopped
2 large pinches of Spanish saffron threads soaked in 1/2 cup water
1 tsp Sweet Spanish paprika
1 tsp cayenne pepper
1/2 tsp chile pepper flakes (I used aleppo pepper)
Salt
2 large Roma tomatoes, finely chopped
6 oz French green beans, trimmed
1 lb prawns or large shrimp or your choice, peeled and deveined
1/4 cup chopped fresh parsley

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



Authentic Seafood Paella image

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

2 tablespoons olive oil
1 onion, finely diced
½ tomato, finely diced
1 pinch salt
½ tablespoon smoked paprika
6 fresh romano or green beans
½ cup canned butter beans, drained and rinsed
½ cup white rice
6 large shrimp
6 mussels
6 clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5 baby squid, cut into rings and tentacles
1 lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

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



Curry Paella image

Provided by Kathy

Time 1h15m

Number Of Ingredients 14

2 cups rice (preferably calrose or sushi rice)
3 tbsp sesame oil
3 cups chicken broth
4 garlic cloves (minced)
3 tbsp ginger (minced)
1 medium white onion (chopped)
5 cayenne peppers (chopped)
1 1/2 tbsp curry powder
1 1/2 tbsp salt
1 tbsp black sesame seeds
2 tsp black pepper
1 tsp sugar
10-15 jumbo shrimp (tail on)
3 Vietnamese sausages (thinly sliced)

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



CURRY SEAFOOD PAELLA WITH RICE AND NOODLES image

Categories     Rice     Shellfish     Bake     Quick & Easy

Yield 4 large servings

Number Of Ingredients 22

1 large onion chopped
2 cloves of garlic, mashed
4 tablespoon vegetable oil (+ 1 teaspoon later)
1 1/2 cup of medium grain rice (not washed)
3 oz. spagetti noodles broken in 1" sizes (about 1 cups)
2-3 tablespoon of yellow curry powder (depends on how much curry flavor you want)
1 1/2 teaspoon of ground cumin
1 teaspoon of sweet paprika
1 teaspoon of cayenne
1/2 teaspoon of ground black pepper
1 teaspoon Kosher salt
3 cup chicken stock
1 1/4 cup of canned chopped tomato with its natural juices
1/2 cup of defrosted green peas
1/4 cup each of frozen corn and diced carrots, defrosted
12 Clams, scrubbed and sand free
12 Scallops, tough muscle removed
16 Mussels, debearded and washed thoroughly
16 Shrimps with shell, deveined and cleaned
1 large squid, chopped in 1/2" rings
chopped parsley or cilantro for garnish
1/2 cup of chopped cashews for garnish(optional)

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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Shrimp Laksa Soup Recipe - Leite's Culinaria tip leitesculinaria.com. This shrimp laksa soup is an easy, authentic version of the spicy Malay coconut milk and rice noodle soup that's a staple in southeast Asia. (Malay cuisine is a mashup, according to our sources, "of Chinese, Thai and Indian influences, which makestheir soups, curries and noodles dazzle with exotic spices, …
From therecipes.info


SOBA NOODLES WITH SHRIMP RECIPE - ALL INFORMATION ABOUT ...
Soba Noodles with Shrimp Recipe | MyRecipes trend www.myrecipes.com. Cooking the soba takes about 6 minutes, and you can chop and assemble the remaining ingredients while the noodles cook. Purchase peeled and deveined cooked shrimp, or buy raw shrimp and add them to the boiling water a couple of minutes after adding the noodles.This recipe is easily doubled …
From therecipes.info


SEAFOOD CURRY RECIPES | ALLRECIPES
Authentic and Easy Shrimp Curry. Rating: 4.5 stars. 121. This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread. By Allrecipes Member.
From allrecipes.com


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