The rich Seafood Paella that you saw Andi make on our first episode of FOR SHARING is quite easy to make. Now, you might have heard that preparing paella is quite a chore, but it’s really very simple! Check out the recipe here:
Seafood Paella
Ingredients
250 grams medium shrimp, shelled and deveined
500 grams maya-maya fillet  cut into 1-inch cubes
500 grams squid, cleaned, cut into 1/2-inch rings, tentacles halved
Rock salt
6 cups shrimp stock
1/4 teaspoon saffron threads
1/2 cup dry white wine
1/3 cup olive oil
3 bell peppers, red, green, and yellow, seeded and sliced into 1/2 inch thick
10 cloves garlic, minced
1 teaspoon paprika
3 tomatoes, seeded and cut into cubes
3 cups short-grain rice
1 tablespoon finely chopped Italian flat leaf parsley
2 bay leaves
1/2 cup frozen green peas
16 mussels, cleaned
12 pieces scallops
Garlic Aioli (recipe follows)
Directions
First, we make the broth. Combine the stock, saffron, and wine in a saucepan.
Now we work on the sofrito, which is the tomato mixture that helps give the paella its color.
Heat the olive oil in a paella pan. Sauté peppers, add garlic, paprika and tomatoes, sautéing in between to release their aroma.
Heat the olive oil in a paella pan. Sauté peppers, add garlic, paprika and tomatoes, sautéing in between to release their aroma.
Toss the rice in the sofrito and add parsley and bay leaves.
Add the hot broth and simmer until the liquid reduces. Paella should have just enough liquid to cook rice, but not be soupy.
While the broth is reducing, sauté the seafood until almost cooked.
Arrange the seafood on top of the paella.
Transfer to a pre-heated oven (180 degrees Celsius) and bake uncovered for 10-12 minutes, or until rice is almost cooked and most of the liquid is absorbed.
Garlic Aioli
Ingredients
8 medium cloves garlic, peeled
1/2 teaspoon rock salt
2 egg yolks
1 teaspoon red wine vinegar
Juice of 1/2 lemon
1 cup olive oil
Directions
Mash the garlic with the salt. Combine with the egg yolks, vinegar, and lemon juice.
Whisk, gradually adding oil a drop at a time, whisking constantly. You can add more oil until the mixture begins to look like mayonnaise.
Assembling the Seafood Paella Dish
Remove paella from oven, cover loosely, and let sit for 10 minutes before serving.
Serve with the garlic aioli and lemon wedges on the side.

The rich Seafood Paella that you saw Andi make on our first episode of FOR SHARING is quite easy to make. Now, you might have heard that preparing paella is quite a chore, but it’s really very simple! Check out the recipe here:

Seafood Paella

Ingredients

  • 250 grams medium shrimp, shelled and deveined
  • 500 grams maya-maya fillet  cut into 1-inch cubes
  • 500 grams squid, cleaned, cut into 1/2-inch rings, tentacles halved
  • Rock salt
  • 6 cups shrimp stock
  • 1/4 teaspoon saffron threads
  • 1/2 cup dry white wine
  • 1/3 cup olive oil
  • 3 bell peppers, red, green, and yellow, seeded and sliced into 1/2 inch thick
  • 10 cloves garlic, minced
  • 1 teaspoon paprika
  • 3 tomatoes, seeded and cut into cubes
  • 3 cups short-grain rice
  • 1 tablespoon finely chopped Italian flat leaf parsley
  • 2 bay leaves
  • 1/2 cup frozen green peas
  • 16 mussels, cleaned
  • 12 pieces scallops
  • Garlic Aioli (recipe follows)

Directions

First, we make the broth. Combine the stock, saffron, and wine in a saucepan.

Now we work on the sofrito, which is the tomato mixture that helps give the paella its color.

Heat the olive oil in a paella pan. Sauté peppers, add garlic, paprika and tomatoes, sautéing in between to release their aroma.

Heat the olive oil in a paella pan. Sauté peppers, add garlic, paprika and tomatoes, sautéing in between to release their aroma.

Toss the rice in the sofrito and add parsley and bay leaves.

Add the hot broth and simmer until the liquid reduces. Paella should have just enough liquid to cook rice, but not be soupy.

While the broth is reducing, sauté the seafood until almost cooked.

Arrange the seafood on top of the paella.

Transfer to a pre-heated oven (180 degrees Celsius) and bake uncovered for 10-12 minutes, or until rice is almost cooked and most of the liquid is absorbed.

Garlic Aioli

Ingredients

  • 8 medium cloves garlic, peeled
  • 1/2 teaspoon rock salt
  • 2 egg yolks
  • 1 teaspoon red wine vinegar
  • Juice of 1/2 lemon
  • 1 cup olive oil

Directions

Mash the garlic with the salt. Combine with the egg yolks, vinegar, and lemon juice.

Whisk, gradually adding oil a drop at a time, whisking constantly. You can add more oil until the mixture begins to look like mayonnaise.

Assembling the Seafood Paella Dish

Remove paella from oven, cover loosely, and let sit for 10 minutes before serving.

Serve with the garlic aioli and lemon wedges on the side.

— 1 year ago with 219 notes
#for sharing  #indulgence  #recipe  #seafood paella  #food  #cooking 
  1. sideropho-bic reblogged this from for-sharing
  2. raging-apathy reblogged this from for-sharing
  3. zhomg reblogged this from for-sharing
  4. label2me reblogged this from for-sharing and added:
    ไม่รู้คือไร แต่น่ากินดี #อาหารยามดึก
  5. bodacious-poopookittyfuck reblogged this from for-sharing
  6. changshu reblogged this from for-sharing
  7. drackiszunk reblogged this from rad-taco and added:
    I’m crying.
  8. rad-taco reblogged this from bearofcares and added:
    I refuse to make paella any other way besides my moms recipe.
  9. curly99 reblogged this from for-sharing and added:
    OK sweet
  10. bearofcares reblogged this from for-sharing and added:
    Not how I make my pallea but close …. I’m starving at 10:40… no bueno
  11. sororityxxx reblogged this from for-sharing and added:
    Seafood Paella: How to cook.