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How To Make Seafood Paella (The Ultimate One Pot Meal)
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Paella is perfect party food. It's designed to be presented on the table and shared amongst your loved ones - so it felt fitting to drop this around Spring/Summer. The homemade seafood stock really takes this to the next level, but you could also do a more simple version with store bought stock and still have a fantastic dinner on your hands. Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
1 lb spanish chorizo
1 lb large shrimp
12 clams (or mussles)
2-4 Lobster Tails
1.5 cups arborio rice
3 cups seafood stock
1 tsp smoked paprika
salt, pepper, garlic, onion powder
1 lemon
1/2 onion
1 red bell pepper
2-3 cloves of garlic
parsley
1 pinch of saffron
1/4 cup white wine
Directions:
In a Paella Pan or large skillet, add olive oil and begin cooking Chorizo. Once fat is rendered (3-4 minutes) from the Chorizo, add onions, peppers, and garlic and cook until softened (6-8 minutes)
Next, add your rice and mix everything together. You want to toast the rice a bit before adding your wine and seafood stock.(2 minutes) Now add in your saffron infused seafood stock. Once the liquid has been added, you want to stop stirring the rice. Give the pan a shake to ensure nothing is stuck to the bottom and add the pan to your oven and bake for 10 minutes. (Shake the pan every few minutes to ensure nothing is burning on the bottom) Or simmer over medium low heat for 10 minutes
Once the rice begins to puff up, start to test it for doneness. Rice should be firm but tender…after 10-12 minutes in the oven or on the stove top, it should be about half-way done. Now add in your seafood. Season your shrimp and lobster and then Arrange your shrimp, clams, and lobster around the pan evenly. Place pan back in the oven for another 8-10 minutes. (Still shaking the pan occasionally to ensure even cooking)
Remove the pan from the oven and return it to your stove top. Put the heat on medium-high and burn off any additional liquid, if necessary. Check the rice for seasoning and doneness and adjust flavor as needed. Start light with your salt, as the chorizo and your stock will have plenty of flavor for the rice to absorb.
Garnish with chopped green onion, parsley, and lemon wedges.
Paella is perfect party food. It's designed to be presented on the table and shared amongst your loved ones - so it felt fitting to drop this around Spring/Summer. The homemade seafood stock really takes this to the next level, but you could also do a more simple version with store bought stock and still have a fantastic dinner on your hands. Meet me in the kitchen and let's #MakeItHappen
Get my All-Purpose Seasoning and Digital Food Thermometer here
CLICK THE "JOIN" BUTTON FOR MEMBERSHIP PERKS!
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.
Shopping List:
1 lb spanish chorizo
1 lb large shrimp
12 clams (or mussles)
2-4 Lobster Tails
1.5 cups arborio rice
3 cups seafood stock
1 tsp smoked paprika
salt, pepper, garlic, onion powder
1 lemon
1/2 onion
1 red bell pepper
2-3 cloves of garlic
parsley
1 pinch of saffron
1/4 cup white wine
Directions:
In a Paella Pan or large skillet, add olive oil and begin cooking Chorizo. Once fat is rendered (3-4 minutes) from the Chorizo, add onions, peppers, and garlic and cook until softened (6-8 minutes)
Next, add your rice and mix everything together. You want to toast the rice a bit before adding your wine and seafood stock.(2 minutes) Now add in your saffron infused seafood stock. Once the liquid has been added, you want to stop stirring the rice. Give the pan a shake to ensure nothing is stuck to the bottom and add the pan to your oven and bake for 10 minutes. (Shake the pan every few minutes to ensure nothing is burning on the bottom) Or simmer over medium low heat for 10 minutes
Once the rice begins to puff up, start to test it for doneness. Rice should be firm but tender…after 10-12 minutes in the oven or on the stove top, it should be about half-way done. Now add in your seafood. Season your shrimp and lobster and then Arrange your shrimp, clams, and lobster around the pan evenly. Place pan back in the oven for another 8-10 minutes. (Still shaking the pan occasionally to ensure even cooking)
Remove the pan from the oven and return it to your stove top. Put the heat on medium-high and burn off any additional liquid, if necessary. Check the rice for seasoning and doneness and adjust flavor as needed. Start light with your salt, as the chorizo and your stock will have plenty of flavor for the rice to absorb.
Garnish with chopped green onion, parsley, and lemon wedges.
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