Step-by-Step Guide to Make Speedy Seafood Paella

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The ingredients needed to make Seafood Paella:

1. Take 2 cups chicken stock or 1 stock cube with 2 cups of boiling water
2. Make ready 2 cups dry white wine
3. Make ready 2 teaspoons smoked paprika
4. Get 1/2 teaspoon saffron threads, crumbled
5. Prepare 1/4 teaspoon each salt and pepper
6. Make ready 3 tablespoons olive oil
7. Take 1 onion, finely chopped
8. Make ready 1 red bell pepper, finely chopped
9. Get 4 cloves garlic, finely chopped
10. Prepare 2 chorizo sausages, sliced into thin half-moons
11. Make ready 3 cups Italian Arborio rice
12. Make ready 1 tin diced tomatoes
13. Get 2 tomatoes, quartered
14. Make ready 1 cup Edamame beans (or peas)
15. Make ready 450 g prawn tails, cleaned (I deep fried the heads for fun)
16. Make ready 400 g half mussels
17. Get 400 g calamari steak cut in strips
18. Get 1 cup chopped parsley, for garnish
19. Get 2 lemons quartered, for garnish
20. Get 4 chilies chopped, for garnish

This is the pan of rice that the world fell in love with. Apart from beautifully fresh fish, shrimp, squid, mussels, and clams, the real treasure of seafood paella is the rice. This saffron-infused easy seafood paella with shrimp and lobster is a simpler take on the traditional beloved Spanish dish with fewer ingredients and no special pan. It will deliver the WOW factor on all level, but you don't need to wait for a special occasion to make it!

Instructions to make Seafood Paella:

1. Prep all ingredients before your guests arrive. Assemble them next to the braai until you are ready.
2. In a jug, mix together the wine and stock. Add the saffron and salt. Let the flavours marry for as long as possible.
3. 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.
4. Add the rice. Cook, stirring for 5 minutes until the rice is toasted and coated in the oil, onion and pepper mix.
5. Stir in the stock, tomatoes, peas and paprika. Taste for seasoning and add more salt, if necessary.
6. 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.
7. 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.
8. Remove the foil, check that the liquid is absorbed, that everything is cooked and adjust the seasoning, if necessary.
9. 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…
10. Sprinkle with parsley and bring the whole pan to the table. Serve with lemons, chilli, more parsley and a lot more wine.
11. Thanks simplyrecipes.com for the inspo

This saffron-infused easy seafood paella with shrimp and lobster is a simpler take on the traditional beloved Spanish dish with fewer ingredients and no special pan. It will deliver the WOW factor on all level, but you don't need to wait for a special occasion to make it! In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to. Commonly though a seafood paella will include a combination of shrimp, clams, mussels and often squid.

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