Main Dishesciaoflorentina5.0
Spanish Seafood Paella Recipe
Easy Spanish paella recipe made with the freshest wild caught shellfish, a little chicken andouille sausage, and infused with exquisite saffron flavors. Easy to make at home in no time!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- skillet
- pan
📝 Preparation Steps
1
Using the kitchen shears cut the lobster tails lengthwise. Rinse and pat them dry, the transfer to a bowl together with the shrimp.
lobster tails (cut in half lengthwise)2
2
Drizzle with a lug of olive oil and season generously all over with the sea salt, black pepper, garlic powder, coriander, red pepper flakes and smoked paprika. Set aside to rest at room temperature.
garlic (grated)3 clovesgarlic powder1 tsp
3
Warm up the shrimp or vegetable stock and season to your taste with sea salt. Add the saffron threads, cover with a lid and allow it to steep while you start the paella.
saffron threads1 pinch
4
In a large deep skillet heat up 3 tbsp of olive oil.
5
Add the diced onion with a pinch of sea salt and sauté until translucent. Add the garlic and give it a good stir making sure not to burn it.
garlic (grated)3 clovesgarlic powder1 tsp
6
Stir in the rice making sure it coats nicely in the olive oil.
7
Add half of the white wine and let it simmer until almost evaporated. Stir in the saffron stock and bring to a boil. Cover with a tight lid, turn the flame down to low and cook for ⏱️ 20 minutes. Turn off the flame and allow the rice to sit covered for ⏱️ 5 minutes without peaking.
8
In a different skillet heat up a lug of olive oil and sear the andouille sausage until golden.
9
Add the lobster tails and give everything a nice toss in all the oils.
lobster tails (cut in half lengthwise)2
10
After about one minute add the shrimps and stir to coat. Cook for about ⏱️ 3 minutes until the shrimps curl up and the lobster tail shells turn red. Transfer on top of the paella rice.
11
In the same pan that the lobster and shrimp has cooked in, add the clams and mussels. Hit them with the remaining white wine and cover with a lid.
12
Allow them to cook for a few minutes until they open and release the sea water. Transfer them on top of the paella together with the sausage, shrimp and lobster.
13
Reserve the juices the clams have cooked in to spoon over the paella.
14
Serve your paella sprinkled with the green peas, the parsley and garnished with lemon wedges.
lemon (cut into wedges)1
Nutrition Facts
calories
510 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
4 g
sugar Content
2 g
sodium Content
845 mg
protein Content
28 g
trans Fat Content
1 g
cholesterol Content
156 mg
carbohydrate Content
60 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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