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Paella recipe – How to make paella – Seafood paella

Byamazingfoodstv


Find this seafood paella recipe on Allrecipes.co.uk http://allrecipes.co.uk/recipe/28117/classic-seafood-paella.aspx

This seafood paella from Valencia in Spain, called paella de marisco, is full of fresh seafood – squid, mussels, crayfish, prawns and clams. It’s simply seasoned with saffron, paprika and garlic to let the flavour of the seafood shine. This video shows you how to make an authentic Spanish paella, including secrets that yield perfect results every time.

Try this seafood paella for your next tapas get-together or Spanish-themed dinner party. What’s better than a big paella, meant for sharing, with some chilled white wine?

Find this paella recipe and loads more on Allrecipes.co.uk, the UK and Ireland’s largest online community of home cooks:

http://allrecipes.co.uk/recipe/28117/classic-seafood-paella.aspx

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47 Comments

  1. This is the best recipe of paella. The most important for me is the time when to add grains of rice to cook. Cooking is my hobby. Most of the time I modify the recipe for some adjustment. Thank you so much for sharing a detailed recipe of seafood paella. 😘😋🙏God bless.

  4. you kidding me??? this is NOT paella! GL if you think you can impress some spanish people with that rice recipe, you can't call it Paella. And before you make some reply, i'm from Spain

  12. the prawns would taste like crap they were already cooked when they were put in there so they would be like a rubber boot cooked again plus all the legs from the prawns would be through out the dish yuck. try it with green king prawns shelled much better

  31. There are lots of ways to make paella and i do prefer the seafood variety. But this is about as far removed from the "valencia" version as you can get. The Valencia paella typically has rabbit, chicken, green beans and no seafood at all!

  36. This just isn't paella. I'm trying not to swear. Never move the rice when youve poured it in the paella(pan). It will release the starch and you never want that. The rest of the recipie is just as awful as that point.
    Un Valenciano

  39. I'm from Catalunya and here we make it very different. First we use to put seafood and after one chopped onnion and two cloves of garlic. After all, when it's cooked, we add vegetables and at the end, we add tomato. It's different, but onion I think it's necessary.

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