Seafood Paella Recipe
Paella is one of my favorite recipes. It is a rich flavorful rice with a crunchy bottom loaded with seafood, sun-dried tomatoes, artichoke, and other seasonings. What is so fun about this dish is how different it is from most other common meals we make in the US. Paella isn’t that hard to make, it’s just a little different than what we usually think of for dinner. This paella recipe is perfect for a small dinner in a cast iron pan as shown in the video, or for larger groups as a snack or meal in a paella pan.
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Seafood Paella Recipe Video
Paella Recipe
Save RecipeIngredients
- 1 can Artichokes in oil (split 1/2 cup oil, 1 1/2 cup cut in bite sized pieces)
- 1 can Sundried Tomatoes in oil (split 1/4 cup oil, 1 cup cut in bite sized pieces)
- 4 cups Chicken Stock
- Large Onion
- 4 cloves of Garlic
- 1 full Hot Spanish Chorizo
- 2 cups Bomba Rice
- 1 tsp Pimenton
- 1/2 tsp Saffron
- 1/2 tsp Oregano
- Seafood (fresh, or thawed)
Instructions
- Combine chicken stock, Pimenton, Turmeric, Saffron, and Oregano and set aside.
- Take the oil from the Artichoke and Sundried tomatoes and heat in your pan.
- On low heat, add the Onion diced, until it starts to become clear.
- Mix in the garlic and soften.
- Add the chorizo and cook for five minutes to let the flavors mix.
- Turn the heat up to medium and add the rice. Saute for 5 minutes.
- Pour in the chicken stock that was mixed with the spices.
- Mix in the sun-dried tomatoes.
- From this point on, DO NOT STIR the bottom of the pan so that it can form a crust.
- Cook for 15 minutes, add the seafood, and cook for an additional 10 minutes or until the seafood is cooked. You can use a fork or spatula to gently mix the top of the Paella while it is cooking.
Equipment Used
- Paella Pan – https://amzn.to/2Q6Gk0g
- Paella Pan with Stand-Alone Burner – https://amzn.to/2Q27Snq
- Saffron – https://amzn.to/2U2rsyd
How to Make Paella
Season the Broth
The first thing to do is to season the chicken broth with the Tumeric, Saffron, Oregeno, and Pimenton
Fry the Rice
Heat a pan and use the Oil reserved from the artichokes and sun dried tomatoes to fry the onion until it becomes clear. Then add the garlic until it softens. After that, put the chorizo in the pan and cook for 5 minutes so that all of the flavors combine.
Now, add the dry rice to the pan and sautee for 5 minutes. The rice will absorb most of the oil and the hot pan will sear outside edges of the rice.
Cook the Rice
After the five minute sautee of the rice in the oil with chorizo, you will want to pour in the chicken stock that was flavored by the spices.
Allow it to cook for 15 minutes on medium heat. Add the sun-dried tomatoes and stir one time. After this, you will not stir the whole dish again. You do not want to disrupt the rice on the bottom of the pan so that it forms a nice golden brown crust.
Add the seafood to the top, mixing it into the top of the rice only.
Cook for another ten minutes or until the seafood is cooked and a nice crust has formed on the bottom of the pan.
Serve as an appetizer or a meal
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