Spanish Seafood Rice Recipes

Steps:

• Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
• Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
• Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.

Steps:

• Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
• Photograph by Christopher Testani

Steps:

• Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
• Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
• Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Steps:

• With a heavy cleaver, chop each breast half into 3 pieces and each leg into 4 pieces.
• Combine the oil, onion, and garlic in a 12- to 14-inch skillet or paella pan and place over low heat.
• When the onion begins to sizzle, increase the heat to medium.
• Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.
• As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.
• When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil.
• Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
• Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down.
• Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time.
• The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.
• Tip:This works well woth boneless, skinless chicken thighs as suggested by YaYa.

Steps:

• Heat oil in pan over medium heat.
• Add chorizo, onion and garlic.
• Cook for 2 minutes then add rice, capsicum, paprika and saffron, cook for 1 minute.
• Pour in stock and tomatoes, season with salt and pepper and stir well.
• Bring to the boil, reduce heat to low simmer , cover and cook for 15 minutes.
• Uncover and stir in seafood and cook for further 10 minutes until marinara cooked.
• Remove from heat and stand for further 5 minutes before serving.
• Serve with lemon wedge.