Seafood Paella – How To Make Easy Paella Recipe – Seafood Paella is one of the most popular typical Spanish food. This dish is almost the same as Nasi goreng mixed with seafood. However, the manufacture of this dish is different because the paella is cooked on paellera i.e. a flat circular pan made of iron with two handles. But the only difference is that the ingredients used by seafood paella are more, contain rice, spices, and seafood, among them shrimp, squid, shellfish, and so on.
For those of you who have never enjoyed this one dish. Take it easy…. you now don’t need to be all the way there just to enjoy this paella seafood. Because on this occasion will share the Seafood Paella recipe for you so that you can make it yourself at home whenever you want. Let’s go straight to the recipe!
- 4 small lobster tails (6-12 oz each)
- 3 tbsp Private Reserve Extra Virgin Olive Oil
- 1 large yellow onion, chopped
- 2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained
- 4 garlic cloves, chopped
- 2 large pinches of Spanish saffron threads soaked in 1/2 cup water
- 1 tsp Sweet Spanish paprika
- 1 tsp cayenne pepper
- 1/2 tsp aleppo pepper flakes
- 2 large Roma tomatoes, finely chopped
- 6 oz French green beans, trimmed
- 1 lb prawns or large shrimp or your choice, peeled and deveined
- 1/4 cup chopped fresh parsley
In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
In a large deep pan or skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it’s soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
Serve the paella hot with your favorite white wine.