How to Make Spanish Seafood Paella
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- čas přidán 29. 10. 2020
- Paella is one of my favorite dishes to serve for any special occasions and my family & friends loved it.
There are many variations of Paella recipe out there and here’s my personal take that may slightly differ from others.
My version of Seafood Paella is a delicious and flavorful seafood recipe that you can easily make at home. I used fresh prawns, mussels, squids and chorizo making this meal packed with flavors!
Although the authentic paella doesn't combine the meat and fish in the paella. But for me it’s all a matter of personal choice and I enjoyed seafood paella with chorizo on it. So it’s all up to you.
Bomba rice, Calasparra or Valencia are the choices of rice in making paella but Calrose rice is the best substitute if these rice are not available. Calrose is what I used in this recipe. Please note that the amount of liquid depends on the type of rice that you’re using.
You can also substitute the homemade seafood stock with a chicken stock if you’re in a hurry. However, the taste of paella may be sacrificed as homemade seafood stock has more flavor.
This recipe makes approximately 3-4 main course servings. I used a 13-inch pan, but if you double the recipe, I recommend using a much wider pan for best results.
Let me know in the comment section, if you have tried it.
INGREDIENTS:
For Seafood Stock
⁃ Prawn shell
⁃ 1 tbsp Olive oil
⁃ 2 pcs carrots
⁃ 1 pc Onion
⁃ Celery
⁃ 1 whole garlic
⁃ peppercorn
⁃ 50g tomato paste
⁃ Rosemary
⁃ Thyme
⁃ Parsley
⁃ Bay leaves
⁃ 6 cups water
For Herb Mixture
⁃ 1 cup parsley
⁃ 50ml lemon juice
⁃ 1 tbsp olive oil
⁃ 2 cloves garlic
For Steam Mussels
⁃ 500g Mussels
⁃ 1 tbsp Olive oil
⁃ 2 tbsp butter
⁃ Shallots
⁃ Garlic
⁃ 1 cup water
⁃ Rosemary
⁃ Thyme
⁃ Parsley
⁃ Pepper
⁃ Sea Salt
For Paella
⁃ 3 Cups homemade seafood stock
⁃ 1 Pinch saffron
⁃ 2 Tbsp olive oil
⁃ 200g Chorizo
⁃ 750g Prawn
⁃ 600g Squid
⁃ 500g Mussels
⁃ 1 large onion
⁃ 1 red bell pepper
⁃ 1 cup diced tomatoes
⁃ 4 cloves garlic
⁃ 1 tsp smoked paprika
⁃ 370g Calrose rice
⁃ 1 cup frozen green peas
⁃ Parsley & lemon for garnish
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#paella #seafoodpaella - Jak na to + styl
Thank you for sharing your recipe
Very delicious. I learned something that I plan to do something like that later. Sending support. Big thumbs up
Great video and the food looks amazing
This is really interesting recipe... I will definitely try this.
This looks so delicious and juicy. 😍 I love the quality of the video, keep up the good work sis.
Thanks sis for dropping by, really appreciate it😘
Listen people, understand that there is no such thing as a wrong recipe, there are recipes that are just unfamiliar to us. This for example, a lot of you are going "ooh, ah, wonderful" while I'm sitting here getting bored and thinking, I would never waste this much time and effort. There is no such thing as a 'THE recipe' because culinary evolution relies on people over time tweaking ingredients to their taste, and that's what makes cooking one of mankind's greatest inventions. Infinite variations on a theme. Anyway, this is not how I make paella.
nice editing sis!!🔥
you deserve more views..
looks delicious padala mo naman dito sa U.S.
As I observe all the Chef who cook Spanish Seafood Paella showing in youtube... No doubt about it you're the best I saw how to make Spanish Seafood Paella...absolutely correct !
You're a good Chef Arvie you're my idol...
My Master Chef ,!!!
(y) ☝👍👍👍🇵🇭🥰😁😍💟🇩🇰a
I have seen many paella videos & yours is absolutely amazing! You really took the time to build flavor for each ingredients that went into your recipe. I can imagine the taste of this will be so delicious. Thank you for sharing this recipe.
that's not paella. It's rice with things
You have no idea, and never eat a real paella....good luck
All good Arvie nice seafood paella very creative but have you got a Spanish paella with chicken and seafood?
Go to Spain and watch them
Make this great dish
Less is more
Ok... The idea with the vegetable/fish stock was pretty good, except that the garlic was likely burned. After that the dish looked good if the customer is ok with uncooked rice.
Watching here
Hello po waiting for your new recipe
Pwede ba hindi na lagyan ng kamatis
Mussels are open, we’re they frozen ones?
No, they’re not. I bought them fresh.
S. O daw po gratings for mam lovelove
❤️❤️❤️🍸
Old world recipes are so flavorful yet simple, why over complicating something so much? + I doubt it’s as good as a regular paella.
I’m not saying it’s bad, I just don’t understand the concept of adding 2 dozens of ingredients and calling it paella
I was thinking the same. This is a traditional one pan meal, this was way too complicated. If i need to do all these steps, I rather buy it. So much cooking to make a paella with calrose rice 🤣. If you are spending all day to cook this you may as well use the correct rice for paella
did the paella take a week tor more o make thats tooooooooo much work
I’ve done it. It’s great! Sure it takes work but not a week! 😂😂
Save a few steps by using a good quality store bought vegetable stock, bring to a simmer add prawn husks, saffron, mussels. take the mussels out when they open, set aside, easy. fry the proteins only enough for colour, set aside, add back the the same pan just before rice is done, cover bake for the last 10-12 min. Basically the same amount of work as risotto if you're doing a protein with it. Still work - but worth it.
Totally agree, this would have to be one of the most convoluted recopies I've ever seen.
Paella con chorizo!!!??? 🥴🥴🥴 Eso no tiene nada que ver con una auténtica paella Valenciana.
Saludos desde Valencia, tierra del arroz.
A lot of work but delicious meals
Over complicated, unnecessary steps. Why cook the seafood before? It really doesn't take much to cook them with the rice. Chorizo probably overwhelmed the saffron.
好豐富的西班牙海鮮飯^_^
This is a mix paella, no seafood paella, look good but is no original from Spanish with chorizo and onion.
Wla s internet ang problem nsa video hnd maiplay
Hi thanks for your feedback, sorry to hear about your experience. Kindly use other browsers or device as this is the first time that I hear about playback issues. Thanks!
Hay q informarse bien antes de hacer algo q desconoces. Eso no se parece en nada a una paella de marisco. CHORIZO NOOOOOOOOOOOO!
Why not? Paella is a Technique as much as it is a loosely guided recipe. Chorizo is tasty.
@@darrendanger6853 puedes poner lo q qieras pero ya no es paella valenciana. Despues de 10 años haciendo paellas en Valencia y siendo valenciano yo creo q algo se. Pero si qieres ponerle chorizo ponle chorizo, y morcilla tambien
Do you really mean this is a spanish paella??🤣🤣🤣. I don't know who taught you to make paellas but you wasted your time.
you're so delicate.
Havent got time for all the faffing sorrry
that is not a paella nor does it look like it
Yes it is and yes it does. FYI, There are as many paella recipes as there are Paella Pans, both indoor and outdoor versions. This one is particularly good for an indoor kitchen and a 12" chefs pan. The yield is perfect for 4 people or two hungry ones.
@@darrendanger6853 hahahahaha no…
@@adriangomez6148 hahahaha yes...
Just because you put rice in there you can't say it's paella. It's basically all wrong.
Why is there always someone like you on every video. There's no right way to do anything especially cooking. People from the same street can cook the same dish differently let alone the entire country so stfu.
@@ryunamekazi6443 pues entonce no se puede llamar paella (eso no es paella) .. si no arroz con cosas ..bueno no se. ni lo que es ..es un invento raro.. por mevv jajajaja
@@ryunamekazi6443 recipes extist for a reason. You want to innovate? Fine, call it whatever you want, but not like the original because the original has a recipe.
BTW, a recipe is how to cook something the right way. You don't like it? Your problem.
@@ryunamekazi6443 And I want to add that I am valencian, so I know what generally goes in a paella, what doesn't and how it's supposed to look.
Probably too late to get your attention but is there a paella recipe on YT you like? I made one the other day, but just kind of winged it, curious how it isupose to be
Chorizo really??? Blasphemy !! My parents are from Valencia the origin of paella 🥘 call this rice with stuff but don’t call this paella porfavor 🤢
Yeah, cry me a river. Paella _IS_ arroz con cosas, whether you like it or not. Besides, the real, authentic paella valenciana is ok, but nothing to write home about. I ate much better paella in Andalusia 😘
Ok sna ang video mo kaso hnd maiplay
Pinag chagaan q nmn khit putol putl tinapos q nmn pinanuod
that's not paella. It's rice with things
What's the name of the dish then?
@@Bee_Lane arroz con cosas (rice with things)
Hahahaha
The name of the dish is "trouble with your stomach"
Then you've never had more than one recipe?
so many wrong things I've never seen in any type of spanish paella, first the stock: if used we never use herbs nor vegetables or tomato, not fried only boiling some fish or the heads and rasps is enough very light stock . The chorizo makes me painfully cringe, its a big no in any spanish paella. then the mussels and the shrimps are added at the end, cooked with the final liquid and vapor of the paella.
Last the sofrito is not well performed here..the onion must be more fried before adding the other things and the tomato must be a lot more reduced and added after the vegetables.
Spanish paella doesn’t use chorizo or onions so I understand where you’re coming from.
No! No onions! They make the rice soggy!!!!
What does the stock do then?
@@darrendanger6853 The stock is absorbed by the rice as would be water. The onion, upon being exposed to water, produces a mild form of sulphuric acid that deteriorates the texture of the rice.
@@chrisgonzalez1030 Nonsense - the sulphuric acid you speak of is created when the onion is sliced. The many compounds combine to create the acid. Cooking neutralizes this and creates sugars aka the Maillard reaction. If you’re a chef, you know this. Does Risotto taste bitter to you?
@@darrendanger6853 The Sulphuric Acid is formed when the sliced onion hits the water. I'm not a chef but I've run full teams of up to 14 chefs in different restaurants, and this in Spain, where, believe me, they know how to make Paellas. I've supervised hundreds, and they have nothing to do with Risotto...
@@darrendanger6853 Nothing to do with the taste but with the texture. I'm not a chef, but have employed large teams in restaurants of mine and where I have worked and supervised hundreds of Paellas with a variety of great Spanish chefs. A Paella has absolutely nothing to do with Risotto.
Eso no es paella española
Sorry lady but this is not a paella, you can call it. You waste lot of time as the paella you cook all together not separate like you did, the seafood you boiled together so you can use the stock later. Sorry not for me.
Chorizo in paella....i had enough with the introduction....no need to see more....have a good digestion...
The best way is to cook all ingredients in the same pan not cook separately then add afterward.