Seafood Paella Recipe
Yield : Serves 4Seafood Paella Ingredients :
- 3 cubed chicken breasts, skinned, deboned and cubed
- 400g calamari rings, frozen
- 12 tiger prawns, de-veined
- 500g mussels, in shells or tinned
- 270g cooked white rice
- 1 medium red onions, roughly chopped
- 1 red pepper, seeded and finely chopped
- 1 can tomato, chopped with their juice
- 1 teaspoon ground paprika
- 2 garlic cloves, crushed
- 1 lemon, cut into wedges
- 120g chorizo sausages, sliced
- 4 cups chicken stock
- 3 tablespoons sherry
- 2 tablespoons juice of 1 lemon
- 4 tablespoons finest extra-virgin olive oil
- 1 pinch salt, to taste
Directions :
1. Once the mussels have been thoroughly cleaned, discard any broken shells.
2. Pour 1 cup of water into a large pot, add the mussels and cover the pan.
3. Cook on a high heat and bring the liquid to a boil.
4. When steam is released from the sides of the pan, reduce the heat and simmer the mussels until they begin to open. Discard any mussels that have not opened. Set the cooked mussels aside until needed.
5. Heat the olive oil in a paella pan or a large heavy-based pot. Add the garlic, onion and red pepper and sauté until soft and translucent.
6. Add the chicken breast and chorizo and fry until golden.
7. Add the tomatoes, paprika and sherry, reduce the heat and simmer for about 10 minutes or until fragrant.
8. Stir in the rice and simmer for 5 minutes. Add the stock and bring to the boil.
9. Reduce the heat and cook uncovered until the rice has absorbed most of the liquid.
10. Add the prawns, lemon juice, mussels and calamari to the pan and cover with a fitted lid.
11. Cook for a further 10 minutes or until the prawns are pink and the mussels and calamari cooked and/or heated through.
12. Season with salt and pepper and serve hot with lemon wedges.
2. Pour 1 cup of water into a large pot, add the mussels and cover the pan.
3. Cook on a high heat and bring the liquid to a boil.
4. When steam is released from the sides of the pan, reduce the heat and simmer the mussels until they begin to open. Discard any mussels that have not opened. Set the cooked mussels aside until needed.
5. Heat the olive oil in a paella pan or a large heavy-based pot. Add the garlic, onion and red pepper and sauté until soft and translucent.
6. Add the chicken breast and chorizo and fry until golden.
7. Add the tomatoes, paprika and sherry, reduce the heat and simmer for about 10 minutes or until fragrant.
8. Stir in the rice and simmer for 5 minutes. Add the stock and bring to the boil.
9. Reduce the heat and cook uncovered until the rice has absorbed most of the liquid.
10. Add the prawns, lemon juice, mussels and calamari to the pan and cover with a fitted lid.
11. Cook for a further 10 minutes or until the prawns are pink and the mussels and calamari cooked and/or heated through.
12. Season with salt and pepper and serve hot with lemon wedges.
Thanks to www.picknpay.co.za for Seafood Paella Recipe !!
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