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We hope you got benefit from reading it, now let’s go back to seafood paella recipe. You can have seafood paella using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Seafood Paella:

1. Provide 250 g of kingklip fillet.
2. Use 300 g of calamari rings.
3. Take 300 g of mussel meat.
4. Provide 300 g of king prawns.
5. Use 1 of red onion – finely chopped.
6. Take 1 tin of chopped tomato.
7. Use 50 ml of tomato paste.
8. Take 5 cloves of garlic finely minced.
9. You need 1 of thumb size ginger – grated.
10. You need Pinch of saffron.
11. Take 2 cups of basmati rice.
12. Provide 1 cup of hot water.
13. Take 3 cups of cold water.
14. Provide 1 cup of baby peas.
15. Prepare 1 of red pepper – sliced.
16. Provide of To serve- parsley and lemon wedges.

Instructions to make Seafood Paella:

1. Heat olive oil and fry kingklip in small batches for 3-4 minutes. Remove and set aside.
2. Fry calamari in same pan for 5 minutes and remove.
3. Fry onion, garlic and ginger until fragrant in 1 Tbls ghee.
4. Add tin of tomatoes and tomato paste and reduce for 10 minutes on medium heat.
5. Meanwhile add a pinch of saffron to 1 cup hot water and steep for 10minutes.
6. Add rice to tomatoes sauce and braise for 5 minutes uncovered.
7. Strain saffron and add infused water to tomatoes and rice mixture together with 3 cups cold water. Bring to the boil.
8. Return precooked fish and calamari to the pan.
9. Add mussel meat, peas and red pepper and simmer with lid closed until most of the liquid is absorbed.
10. Place prawns on top of rice and steam for 10 minutes until cooked.
11. Serve with parsley and lemon wedges.

For this reason, many non-Spaniards view it as Spain's national dish. What beats paella for a romantic night in? Prepare it together as a couple then sit down to enjoy it followed by dessert and a great movie. Felicity Cloake's masterclass It may not be the traditional Valencian way, but follow these steps for a surefire crowdpleaser. Seafood Paella made with Calasparra rice, tiger shrimp, squid, littleneck clams, and mussels with garlic and parsley paste and saffron.

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