Seafood Paella with Bell Peppers
This simple seafood paella dish with chorizo is ideal for feeding a large household. A tasty paella base of veggies, crispy rice (due to the cast iron skillet), and shrimp, clams, and mussels stacked over top. Paella (paieiuh) is a traditional Spanish rice dish. Although it originated in Valencia, paella is considered the national meal of Spain and comes in a variety of flavours.
Chicken paella, seafood paella, and mixed paella are the most prevalent forms of paella (a combination of seafood, meats, and vegetables). A large statement is required for a joyful event, and this paella delivers: a colourful rice dish overflowing with clams, mussels, and prawns, as well as smoky chorizo and saffron for added flavour.
Seafood Paella with Bell Peppers
Ingredient
Instructions
Instructions
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In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Cook, turning once, until shrimp are browned, 2 to 4 minutes; transfer to a dish. Reduce the heat to a low setting. In a skillet, combine the chorizo and 1 tablespoon of oil. Cook, stirring regularly, for 1 to 2 minutes, or until chorizo begins to crisp and release its oils. Place half of the chorizo on a platter.
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Raise the temperature to medium. Combine the onion, bell pepper, saffron, and the remaining 2 tablespoons oil in a mixing bowl. Salt & pepper to taste. Cook, stirring occasionally, for 5 to 6 minutes, or until soft. Cook, stirring constantly, for 1 minute, or until garlic is aromatic.
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Combine the rice and paprika in a mixing bowl. Cook, stirring constantly, for 1 minute, or until rice is completely covered.
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Cook for 30 seconds, or until the wine has almost completely evaporated. 3 tablespoons lemon juice and stock Cook, stirring frequently, for 4 to 6 minutes, or until rice begins to absorb liquid. Reduce heat to low, cover, and cook for 18 to 20 minutes, or until most of the liquid has been absorbed.
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Place the shrimp and mussels in the skillet with the hinge tips down. Cook, covered, for 5 to 6 minutes, or until mussels open, shrimp become pink, and rice is soft.
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Remove from the fire and stir in the olives, chorizo, and the remaining 3 tablespoons lemon juice. Allow for a 5-minute rest period. Lemon zest and parsley are sprinkled on top. With lemon slices on the side.
Servings 8
- Amount Per Serving
- % Daily Value *
- Total Fat 10.63g17%
- Saturated Fat 2.47g13%
- Cholesterol 48mg16%
- Sodium 1270mg53%
- Potassium 373.99mg11%
- Total Carbohydrate 39.6g14%
- Dietary Fiber 1.7g7%
- Sugars 2.06g
- Protein 20.57g42%
- Vitamin A 62 IU
- Vitamin C 35.8 mg
- Calcium 43 mg
- Iron 6.34 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When making seafood paella, bomba rice is typically used, but if you can't locate it, arborio rice can be substituted.
It's critical that the vegetables used to make the marca paste are finely brunoise so that they melt and create the paste while they cook.
If the veggies are chopped in large parts, the finished result will have fragments of vegetables in it, and the texture will be unpleasant.
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