Spicy Seafood Paella

How to Making Recipes Spicy Seafood Paella using 19 ingredients and 7 steps

Spicy Seafood Paella - This recipe is sponsored by Pacific Foods. After browning everything I then let it simmer in Pacific Foods Organic Vegetable Broth along with my favorite seafood to make an. What I love most about this seafood paella recipe is that a big steaming pan of food is served straight to the table and people just dig in. Seafood Paella is an easy, delicious and flavorful seafood recipe that you can make at home. I loved how the Paella had a spicy taste from Cayenne pepper which paired perfectly with the sweet & smoky flavors of Spicy Andalusian Seafood Paella. by: onetribegourmet.

A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion.

A crusty saffron flavored rice and veggie layer topped with shrimp, mussels, and squid.

You can have Spicy Seafood Paella using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients make Spicy Seafood Paella

1. You need clam seafood broth or.
2. Prepare saffron thread.
3. It's white fish fillet.
4. Prepare mussels dzn.
5. You need clams dzn.
6. You need prawns.
7. Prepare sea salt.
8. Prepare parsley chopped.
9. Prepare thyme chopped.
10. Prepare garlic crushed.
11. You need paprika sweet smoked.
12. It's chilli powder.
13. You need olive oil.
14. It's onion medium finally chopped.
15. It's scallions spring onions / finally chopped.
16. You need / red bell peppercapsicum finally chopped.
17. It's tomato large finally chopped.
18. Prepare rice bomba paella.
19. It's coriander leaves finally chopped.

Spicy Seafood Paella instructions

1. Heat the broth in a large pot. Stir in the saffron and keep aside..
2. Pat fish dry, sprinkle with salt and set aside for 10 minutes..
3. With a pestle and mortar, crush the parsley, garlic, thyme, and 1 teaspoon of salt. Add a little bit of water and all the paprika to form a paste..
4. Heat 6 tbls of oil in the paella pan (I used a 15") and slightly fry the fish for 1-2 mins and remove and set aside.  In the same pan add the remaining oil, onions, spring onions and capsicum and cook for about 5-7 mins till soft.  Add the paste, tomatoes and chilli powder and cook for further 5 minutes..
5. Add the broth and bring to a boil.  Sprinkle the rice evenly across the pan. Boil for 5 minutes stirring frequently. Now add the reserved fish and lower the heat. Do not stir after this point.  Cook for a further 10 minutes.  Taste for salt and add if needed..
6. Now carefully place the prawns, clams and mussels over the rice with the shells so the open facing up. Cover the whole pan with foil and cook for a further 15-20 minutes.  Remove from the heat and let sit for another 10 minutes..
7. Remove the foil, sprinkle chopped coriander and serve hot with lemon wedges..

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