Seafood Paella Garnished with Fresh Lemon
Preparation time: 10 minutesCooking time: 30 minutes
Total time: 40 minutes
Servings: 8
The initial title for this recipe post was supposed to include langoustines, clams, mussels, squid etc. But since not everyone has access to fresh seafood, I didn’t want others to think that they can’t make this dish because they are hours away from the sea. So for your Seafood Paella, just use whatever shellfish or crustacean you can get your hands on. Enough blabbering from me though, and let’s get you cooking your Seafood Paella.
Ingredients
Whatever shellfish or crustacean you can get your hands on: lobster, crabs, clams, mussels, octopus, langoustines, etcExtra virgin olive oil
1 cloves of finely chopped garlic
1 finely chopped medium onion
1 cup of sweet peppers (a mix of yellow, red and green), chopped to your desired size
1 to 2 tbsp of ground paprika
1 bunch chopped parsley
2 to 3 cups of paella or long grain rice
A pinch of saffron, soaked in 1/2 cup of hot water
1 and a half liter of fish stock
1 cup of dry white wine
1 lemon
Cooking Your Seafood Paella
Thoroughly wash the seafood you’re using for the dish.
Using a pan, fry the chopped garlic in 4 tbsp of olive oil until it becomes golden brown and then add your seafood. Cook for not more than 5 minutes and set aside.
Heat the same pan with 2 more tbsp of olive oil and add your onions, paprika and sweet peppers and half of your parsley.
You then add your rice and cook for another 5 minutes.
Make sure to constantly stir the dish.
Put in your wine and saffron and stir the dish to make sure that the rice won't get burnt.
Gradually add in your fish stock and allow the rice to absorb liquid. Lower the heat and allow your dish to simmer.
Once the rice has absorbed all the fish stock (this should take around 30 minutes) take the seafood you set aside earlier and arrange them on top of the rice. At this time,sprinkle in the remaining parsley.
Before serving, squeeze half a lemon over the dish and drizzle with olive oil.
Serve the dish hot.
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