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Seafood Paella

Paella...if you can cook rice the old style in a pot, you can certainly cook paella.  This is very easy to make and a lot cheaper than ordering it in a restaurant.  Feel free to add you favorite fish or seafood ingredients or meat.

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Prep Time: 10 | Cook Time: 20 | Ready In: 30
Ingredients: Print   Add to cart
US Metric
  • 1 cup short-grained rice
  • 2 cups fish stock or lobster base (preferably homemade)
  • ½ cup green peas
  • 2 tsp paprika
  • 15 strands saffron
  • 10 clams
  • 10 green mussels
  • 10 tiger prawns, shelled
  • 1 squid, cleaned and sliced in rings
  • 4 cloves garlic, finely chopped
  • 1 red pepper, thinly sliced
  • 1 large ripe tomato, deseeded and cube
  • 1 lemon, cut in wedges
  • Serves 2 -3 (adjust the rice and stock accordingly to serve more)


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Cooking Process:

Prepare homemade fish stock or dissolve stock cubes to exact cup measurement. While most of the other ingredients are flexible, measurement of stock must be twice of rice.

Infuse saffron strands in a tablespoon of hot water for 10 minutes

In a paella dish (I used a slightly deep cast iron skillet instead), drizzle a tablespoon of olive oil in medium heat and toss in prawns and paprika for a minute

Add squid, garlic, tomato, red pepper and give a quick stir for another 2 minutes

Pour in rice and coat well with the rest of the ingredients for another 2-3 minutes

Add fish stock into the pot and pour in saffron (with its liquid)

Push clams and mussels to the bottom of the pan. You'll end up with full flavoured rice stuffed in the shells, yum! :)

Lastly add peas in the mix and stop stirring

Let the pan sit uncovered until all liquid has been absorbed and a slight crust has formed at the bottom of the pan. That's how  paella should be (slightly burnt at the bottom)

Take the pan off the heat torest for ten minutes and served with lemon wedges