Spanish Seafood Paella Paella De Mariscos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEAFOOD PAELLA (PAELLA DE MARISCO)



Seafood Paella (Paella de Marisco) image

The ultimate dish for seafood lovers, no wonder this delicious one-pot meal is the national dish of Spain!

Provided by Kimberly Killebrew

Time 40m

Number Of Ingredients 16

2 tablespoons olive oil
1/2 cup finely chopped onion
1 medium green bell pepper, seeds and membranes removed, diced
1 small red bell pepper, seeds and membranes removed, diced
3 cloves garlic (minced)
1 1/2 cup Spanish bomba rice
1/4 cup white wine
3/4 cup fresh or frozen peas
1 carton (34 ounce) Aneto Seafood Paella Cooking Base
3/4 teaspoon smoked paprika
3/4 teaspoon salt
10 large shrimp
10 mussels (scrubbed)
10 littleneck clams (scrubbed)
1/3 cup grilled piquillo peppers cut into thin strips
Chopped parsley and lemon wedges for serving

Steps:

  • Heat the oil in a pan (I'm using a 38 cm paella pan) and cook the onions until soft and translucent, 3-4 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for a minute.
  • Add the rice and stir it around until the rice grains are covered in oil. (This accomplishes three things: 1) It helps prevent the rice from releasing too much starch while cooking, 2) it helps prevent the rice from sticking together, and 3) it helps improve the texture of the rice by preventing it from becoming mushy.) Add the white wine and bring it to a boil for one minute.
  • Add the peas and smoked paprika and stir to combine. Spread the rice mixture out on the bottom of the pan so that it's evenly distributed. Pour in the Aneto Seafood Paella Cooking Base.
  • Simmer the paella over medium-low heat until half of the liquid is absorbed.
  • Position the seafood the way you want it to appear in the final dish. Add the piquillo peppers.
  • Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.
  • Remove from the heat and tent the pan with some aluminum foil for about 10 minutes. Remove the foil and serve immediately garnished with some fresh parsley and lemon wedges.

Nutrition Facts : Calories 431 kcal, Carbohydrate 71 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 808 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

TRADITIONAL SPANISH SEAFOOD PAELLA RECIPE



Traditional Spanish Seafood Paella Recipe image

This easy seafood paella recipe will get you a plate of rice every bit as delicious as the stuff served in tapas bars from Barcelona to Valencia! Just make sure to bring an empty stomach.

Provided by David Pope

Categories     Main

Time 50m

Number Of Ingredients 12

1/3 cup olive oil ((80 ml))
1 large onion (finely diced)
2 garlic cloves (minced)
2 medium tomatoes (peeled and diced)
1.5 teaspoons sweet paprika (Spanish pimentón de la Vera is the best if you can get it.)
1 pinch saffron threads
2 large squid (cleaned and sliced into 1/4-inch rings, tentacles left whole (not used in this dish))
2 cups rice ((380 g) see notes)
1 cup white wine ((240 ml))
3 cups of seafood stock ((720 ml))
12 prawns (or jumbo shrimp, shells on if possible for extra flavor)
12 mussels

Steps:

  • In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
  • Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
  • Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
  • Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
  • Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).
  • Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
  • Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
  • When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!
  • When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.

Nutrition Facts : Calories 620.73 kcal, Carbohydrate 84.56 g, Protein 14.35 g, Fat 19.66 g, SaturatedFat 2.84 g, Cholesterol 53.38 mg, Sodium 928.04 mg, Fiber 2.7 g, Sugar 5.06 g, ServingSize 1 serving

PAELLA DE MARISCO



Paella de Marisco image

Paella de marisco is a summer seafood favorite in Spain, and it's no wonder why. The rice dish brings the best of what's fresh from the sea.

Provided by Lori Jo Hendrix

Categories     Seafood

Time 1h5m

Number Of Ingredients 18

2 teaspoons olive oil
1 1/2 large onions, finely chopped (about 1 1/2 cups)
1 large tomato, finely chopped
1 large red bell pepper, finely chopped
2 cloves garlic, minced
1 1/2 cups Spanish paella rice (Bright Sabroz, Bomba, or Calasparra)
1/4 cup dry white wine
34 ounces seafood or vegetable stock
A generous pinch of saffron threads
3/4 teaspoon sea salt
3 1/2 ounces roasted red peppers, drained and chopped
10 mussels, scrubbed (do not use any that have opened)
10 littleneck clams, scrubbed (do not use any that have opened)
7 ounces skinless, boneless firm-fleshed fish (like monkfish or cod), cut into bite-sized pieces
10 large shrimp/prawns
1/4 cup fresh peas (or frozen, thawed, and drained)
Chopped fresh parsley, for serving
Lemon wedges, for serving

Steps:

  • Add oil to a paella pan over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes and bell pepper. Continue to cook for 2-3 minutes, until peppers have softened.
  • Stir in garlic, and saute for another minute. Add rice and stir to combine. Toast the rice in the pan, stirring occasionally for about 2-3 minutes, until fragrant. Stir in wine and bring to a boil, and continue boiling for 1 minute.
  • Stir in stock, saffron, and salt. Turn the heat down to medium-low and bring the mixture to a simmer. Cook until half of the liquid is absorbed, gently moving the pan around occasionally to make sure the rice cooks evenly. This will take about 15 minutes.
  • Stir in roasted red peppers. Nestle all of the seafood except the shrimp into the rice. Make sure everything is tucked in and evenly distributed.
  • Continue to cook, simmering for 20 minutes, until the seafood is cooked through and the rice is al dente. Add shrimp and peas in the last 8 minutes of cooking, distributing them evenly in the rice.
  • Once everything is cooked through, turn the heat up to high for about 30 seconds. This will toast the rice on the bottom of the pan. Keep an eye on it - you'll be able to smell it when it's toasted.
  • Remove from heat and let rest for 5 minutes. Garnish with chopped parsley and lemon wedges before serving.

Nutrition Facts : ServingSize 1 scoopful, Calories 263 calories, Sugar 4.2 g, Sodium 842.8 mg, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 39 g, Fiber 1.3 g, Protein 20.1 g, Cholesterol 79.5 mg

SPANISH SEAFOOD PAELLA / PAELLA DE MARISCOS



Spanish Seafood Paella / Paella de Mariscos image

This recipe is very near and dear to my heart it was given to me by one of my closest friends Gladys. She is in heaven now and I am sure if she has her way she is making paella for the angels. She was a wonderful cook her parents were from Spain and she was born in Cuba. She shared many of her wonderful recipes with me. Gladys...

Provided by Juliann Esquivel

Categories     Seafood

Time 3h

Number Of Ingredients 21

6 c fish broth or clam and shrimp broth
1 1/2 lb firm white fleshed fish such as cod, grouper, or snapper cut in small pieces
1 lb squid or calamari cleaned and cut in half inch pieces
30 medium or large mussels cleaned and de brieded
12 small little neck clams
15/20 large shrimp shelled save shells for making the broth
1 pinch saffron threads about 1/4 tsp.
3 Tbsp minced parsley
6 clove fresh garlic diced fine or put through a garlic press
3 large leeks white part only, cut in 1/2 inch round pieces
1/2 tsp dried thyme
2 tsp sweet paprika
2 large red pimentos seeded and sliced in narrow strips (sweet red peppers)
1/2 medium sweet onion finely diced
3 medium roma tomatoes skin removed and cut into small pieces
1/4 c good quality olive oil
1 1/2 tsp sea salt
3 c valencia rice or pearl rice
1 small can fire roasted red pimentos, cut in strips for garnish
1 c frozen large lima beans or frozen peas, do not use can peas or lima beans.
1 large lemon cut in wedges for garnish optional

Steps:

  • 1. First early in the day prepare a fish broth, I use shrimp shells or a fish head (gills removed)from the fish market. I add about 3 quarts of water, a 1/2 onion 3 cloves garlic a bunch of parsley, a piece of green pepper some salt and pepper and bring to a boil. After it starts to boil reduce the flame and slow simmer add 2 tsps. Asian fish sauce, and a good squeeze anchovy paste. cook for a good hour strain and add a bottle of clam juice, stir and reserve for later. Be sure to keep the broth good and hot on a low flame. These ingredients here are not in the ingredient recipe above as this is an easy recipe for fish broth that cannot be found in the store. I will post recipes for fish & chicken broth within a few days.
  • 2. Make a paste with the parsley, garlic, thyme, 1/2 tsp. salt if you have a mini processor this is ideal if not use a mortar & pestle. After grinding add paprika and a little water to make a paste. Set aside for later.
  • 3. Pre heat oven to 400 degrees. Next heat the olive oil in a large paella pan or sauté pan add the half of the diced garlic and quickly sauté being careful not to scorch the garlic. Add the fish, and squid quickly sauté about 1 or 2 minutes remove to a platter.
  • 4. Next add to the same pan a little more olive oil and add the diced veggies pimento strips, leeks, onion, lima beans or peas and remaining garlic cook over medium heat until the veggies are somewhat limp. Next raise the heat and add the tomatoes and cook about 2 minutes more.
  • 5. Next pour in the rice and stir well in the veggie mix coating all of the rice with the mixture. Now add all the hot broth called for and raise the heat. Bring to a boil for about 2 1/2 to 3 minutes.
  • 6. Now add the fish, calamari and the paste of garlic and parsley and the salt. Stir well taste to see if it has enough salt. Boil for 2 minutes until some of the broth is absorbed. Paella should still have sufficient liquid at this point.
  • 7. Now add the shrimp, mussels and the clams stir just a bit so the seafood gets mixed in the rice and remove the pan to the hot oven. Cook uncovered until the rice grain is soft about 10/12 minutes for a gas oven and 15/20 minutes for an electric oven. After time has elapsed check rice to see if the all the liquid has been absorbed if there is still liquid remove from oven and set on a medium high heat gas or electric burner and cook for one or two minutes uncovered. Do not stir. Then cover with foil, reduce the heat to low and let sit for 5 to 10 minutes until rice is cooked. Garnish with pimento strips and lemon wedges. Enjoy, Buen Appetito

More about "spanish seafood paella paella de mariscos recipes"

PAELLA DE MARISCO (SEAFOOD PAELLA) RECIPE BY PALLAVI ...
paella-de-marisco-seafood-paella-recipe-by-pallavi image
2019-09-20 About Paella de Marisco (Seafood Paella) Recipe: Prepare one of Spain’s iconic saffron rice dishes, cooked in an aromatic seafood broth and …
From food.ndtv.com
Servings 2
Total Time 2 hrs 5 mins
Category Restaurants


SHELLFISH PAELLA ( PAELLA DE MARISCOS ) FROM 'SPAIN'
shellfish-paella-paella-de-mariscos-from-spain image
2014-02-28 Remove the meat from each shell; discard the shells. In a 16- to 18-inch/40- to 45-cm paella pan, heat the olive oil over medium heat. Add the …
From seriouseats.com
Cuisine Spanish
Category Mains
Servings 6
Total Time 2 hrs 30 mins


SEAFOOD PAELLA - SOUTH AFRICAN FOOD | EATMEE RECIPES
seafood-paella-south-african-food-eatmee image
2018-11-08 Seafood Paella also known as paella de mariscos is a Spanish rice dish which consists of seafood &/or chicken & chorizo or sausages. This …
From eatmeerecipes.co.za
Estimated Reading Time 3 mins


TRADITIONAL SEAFOOD PAELLA RECIPE - PAELLA DE MARISCO ...
traditional-seafood-paella-recipe-paella-de-marisco image
2015-07-30 Its local name is “Paella de Marisco” which means “Seafood Paella recipe” in Spanish Local name of the dish: Paella de Marisco. Place …
From recipes.spitella.net
Email [email protected]
Occupation User


PAELLA DE MARISCOS | TRADITIONAL RICE DISH FROM VALENCIAN ...
paella-de-mariscos-traditional-rice-dish-from-valencian image
Seafood paella is one of the most popular paella varieties, not only in Valencia, but also in Andalusia and all along the Spanish coast. Due to the abundance of fresh fish and seafood, this dish is an absolute summer favorite in Spain. …
From tasteatlas.com


READ SEAFOOD PAELLA RECIPE ONLINE | LA TIENDA
2016-02-16 Receta de Paella de Marisco - Seafood Paella Recipe. La Tienda Kitchens. 1 hour 55 minutes; 4 servings; Save. Paella de Marisco is a summer favorite in Spain for good …
From tienda.com
5/5 (20)
Category Main Dish
Cuisine Spanish
Total Time 1 hr 55 mins
  • Use a mortar and pestle to mash parsley, garlic, thyme and 1/8 tsp salt into a paste; stir in paprika.


FIDEUA DE MARISCO/SPANISH FIDEUA WITH SEAFOOD -PESCATARIAN
2021-09-22 Fideuà de Marisco, or Spanish Fideua with seafood is a great one-pot, pasta-based alternative to traditional paella, and it’s considerably easier to make than paella. While making fideuà takes a little longer than some other Spanish recipes, it’s definitely worth it! Just one taste of the soft pasta that’s combined with the fideuà ...
From thespanishradish.com
Cuisine Mediterranean, Seafood, Spanish
Category Main Course, Seafood
Servings 6
Calories 744 per serving


PAELLA DE MARISCOS - SEAFOOD PAELLA | RECIPE | SPANISH ...
Paella de Mariscos - Seafood Paella. May 2021. If you love seafood, this is a great way to satisfy your craving. Ask a thousand Spaniards what the real recipe for paella is, and you will get a thousand answers. The recipe below is my version of a seafood paella to cooked over a gas barbeque grill and using the 15 inch Carbon Steel Paella Pans we carry. Product Featured in …
From pinterest.co.uk
Servings 6
Estimated Reading Time 5 mins


THE HIRSHON SPANISH SEAFOOD PAELLA GRILLED OVER AN OPEN ...
2019-05-17 Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage (including chorizo), vegetables and many different seasonings. However, the most globally popular recipe is seafood paella. The 20th century also incidentally saw a resurgence of ancient Spanish recipes, including garum.
From thefooddictator.com
Estimated Reading Time 7 mins


PAELLA DE MARISCOS (SEAFOOD) RECIPE - ELENA'S PAELLA
Paella de Mariscos (Seafood Paella) Recipe So many of my clients have asked me how to cook a seafood paella. Now that we have all the ingredients and pans available in my online shop Elena’s Mercado, I have put together a recipe that you can cook at home on one of our paella pans right on you stove top. Serving Size: 6 – 8 People
From elenaspaella.com.au
Estimated Reading Time 1 min


PAELLA DE MARISCOS RECIPE - RECIPES.NET
2021-12-14 Instructions. Add oil to a paella pan over medium-high heat. Add onions and cook, stirring occasionally, until softened. Stir in tomatoes and bell pepper. Continue to cook for 2 to 3 minutes, until peppers have softened. Stir in garlic, and saute for another minute. Add rice and stir to …
From recipes.net
Cuisine S
Total Time 1 hr 5 mins
Category Rice & Risotto
Calories 209 per serving


RECIPE SEAFOOD PAELLA | PAELLA DE MARISCO — OMAR ALLIBHOY ...
2020-07-12 1 teaspoon smoked paprika. Salt to season. 440g Spanish rice. 250g clams. 500g prawns, head and shell removed. 500g langoustines, head and shells removed. 3 litres shellfish stock (if cooked at super high heat) tomato spanish rice rice paella rice olive oil smoked paprika pimenton shellfish langoustines prawns squid stock. Omar Allibhoy.
From thespanishchef.com
Estimated Reading Time 50 secs


PAELLA DE MARISCOS – SPANISH RICE WITH SEAFOOD
2021-07-20 Instructions. In a 4 to 6 quart stockpot over medium heat, combine Old Havana Foods Sofrito, broth, lime juice, wine, liquid from peas, black pepper, saffron (if using) and rice to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 10 minutes, stirring every 5 minutes.
From oldhavanafoods.com
Cuisine Cuban, Latin, Spanish
Category Main Course
Servings 4-6
Total Time 50 mins


PAELLA DE MARISCO (SEAFOOD PAELLA) — YASMEEN'S KITCHEN DIARY
2021-08-28 Making the paella: To a pan, add olive oil. Once hot, add onions and caramelized on low-medium heat until browned. Stir in the red bell peppers and cook until browned and tender. Add the crushed or diced tomatoes and cook until reduced. If you add fresh tomatoes, cook until the tomatoes break down. Add the rice and stir with the mixture and ...
From yasmeenskitchendiary.com
Cuisine Spanish
Total Time 50 mins
Servings 4
Calories 369 per serving


SPANISH SEAFOOD PAELLA - THE SPANISH RADISH
Make this recipe in under an hour! Seafood paella is made using a variety of fresh seafood, traditional bomba rice, and a selection of red and green peppers. Make this recipe in under an hour! Spain Regional Guides – For Foodies! Recipes. Tapas Recipes of Spain; Main Meal Recipes; Desserts of Spain; About Us; Spanish Radish Blog; Select Page. Spanish Seafood …
From thespanishradish.com


HOW TO MAKE AUTHENTIC SPANISH SEAFOOD PAELLA / PAELLA …
how to make authentic spanish seafood paella / paella de marisco / paella recipe / easy paellaevery friday and sunday at 11:00 a.m (gmt-5) except holiday wee...
From youtube.com


SPANISH PAELLA DE MARISCO RECIPE (SEAFOOD PAELLA) - EASY ...
Paella de mariscos is prepared with a typical base of saffron-flavored rice, peppers, and tomatoes, but it owes its stunning visual appearance to the flavorful combination of fish, shrimp, mussels, and clams. It is recommended to prepare this rich dish over a wood fire to infuse it with a delicate smoky aroma. Arroz Bomba. Shrimp. Mussels. Clams.
From recipegoulash.com


20 FUN FACTS ABOUT PAELLA THAT WILL MAKE YOU HUNGRY
2022-02-03 While the basic ingredients remain similar (more on that later), each region in Spain has its own version of paella. For example, the most common type of paella in Andalusia is paella de marisco, seafood paella, while Galicia, an autonomous region in the northwest of Spain, is famous for black rice paella (dyed black with squid ink). 2. Paella ...
From heyexplorer.com


PAELLA DE MARISCO - SEAFOOD PAELLA - 4PASSIONFOOD - ENGLISH
2021-03-15 There are several varieties, the most common are « paella de marisco » seafood paella, and « paella mixta » mixed paella combines meat, seafood and vegetables. Some recipes contain chorizo or sausage, if you want to prepare an authentic one and not disappoint the Spanish people, please avoid the chorizo and the sausage.
From 4passionfood.com


SEAFOOD PAELLA “PAELLA DE MARISCO” RECIPE | TRAVEL AROUND ...
2013-12-03 SEAFOOD PAELLA “Paella de Marisco” RECIPE Paella is a Spanish rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia . There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but …
From travelaroundyourtaste.wordpress.com


BEST AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE | DEPORECIPE.CO
2022-02-01 Seafood paella recipe seafood paella recipe epicurious seafood paella recipe spanish sabores spanish paella recipe tastes better from scratch. Seafood Paella Recipe Seafood Paella Recipe Epicurious Seafood Paella Recipe Spanish Sabores Spanish Paella Recipe Tastes Better From Scratch Authentic Spanish Seafood Paella Recipe Colab With …
From deporecipe.co


SEAFOOD PAELLA (PAELLA DE MARISCO) | THE SPLENDID TABLE
2017-08-22 Seafood Paella (Paella de Marisco) Photo: Martin Poole. by Omar Allibhoy. Tools. Print. Email. Email this. Share. Share on Facebook Share on Twitter Pin it! Share on Tumblr. Tools. Share. Email this Share on Facebook Share on Twitter Pin it! Share on Tumblr. Sponsor us. Photo: Martin Poole. Yield: Serves 5. Time: 15 minutes prep, 45 minutes for stock, 20 …
From splendidtable.org


PAELLA DE MARISCOS RECIPES
SPANISH PAELLA DE MARISCO RECIPE (SEAFOOD PAELLA) | FOODAL. 2020-06-09 · Add rice and stir to combine. Toast the rice in the pan, stirring occasionally for about 2-3 minutes, until fragrant. Stir in wine and bring to a boil, … From foodal.com Reviews 22 Category Seafood Cuisine Spanish Total Time 1 hr 5 mins. Add oil to a paella pan over medium-high heat. Add …
From tfrecipes.com


SPANISH SEAFOOD PAELLA PAELLA DE MARISCOS RECIPES
Steps: 1. First early in the day prepare a fish broth, I use shrimp shells or a fish head (gills removed)from the fish market. I add about 3 quarts of water, a 1/2 onion 3 cloves garlic a bunch of parsley, a piece of green pepper some salt and pepper and bring to a boil.
From tfrecipes.com


Related Search