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Spicy Seafood Paella
Spicy Seafood Paella

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We hope you got benefit from reading it, now let’s go back to spicy seafood paella recipe. To make spicy seafood paella you only need 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spicy Seafood Paella:
  1. Provide 6 cups clam seafood broth or
  2. Use 1 tsp saffron thread
  3. Provide 600 grams white fish fillet
  4. Provide 1 mussels dzn
  5. Get 1 clams dzn
  6. Prepare 12 prawns
  7. Use to taste sea salt
  8. Prepare 2 tablespoons parsley chopped
  9. Prepare 1 tablespoon thyme chopped
  10. You need 5 cloves garlic crushed
  11. You need 2 teaspoons paprika sweet smoked
  12. Provide 1 teaspoon chilli powder
  13. Provide 8 tablespoons olive oil
  14. Provide 1 onion medium finally chopped
  15. Take 4 scallions spring onions / finally chopped
  16. Provide 1 / red bell peppercapsicum finally chopped
  17. You need 1 tomato large finally chopped
  18. Prepare 2 cups rice bomba paella
  19. You need 1 bunch coriander leaves finally chopped
Instructions to make Spicy Seafood Paella:
  1. Heat the broth in a large pot. Stir in the saffron and keep aside.
  2. Pat fish dry, sprinkle with salt and set aside for 10 minutes.
  3. With a pestle and mortar, crush the parsley, garlic, thyme, and 1 teaspoon of salt. Add a little bit of water and all the paprika to form a paste.
  4. Heat 6 tbls of oil in the paella pan (I used a 15") and slightly fry the fish for 1-2 mins and remove and set aside.  In the same pan add the remaining oil, onions, spring onions and capsicum and cook for about 5-7 mins till soft.  Add the paste, tomatoes and chilli powder and cook for further 5 minutes.
  5. Add the broth and bring to a boil.  Sprinkle the rice evenly across the pan. Boil for 5 minutes stirring frequently. Now add the reserved fish and lower the heat. Do not stir after this point.  Cook for a further 10 minutes.  Taste for salt and add if needed.
  6. Now carefully place the prawns, clams and mussels over the rice with the shells so the open facing up. Cover the whole pan with foil and cook for a further 15-20 minutes.  Remove from the heat and let sit for another 10 minutes.
  7. Remove the foil, sprinkle chopped coriander and serve hot with lemon wedges.

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