Seafood Paella

Ingredients

1 teaspoon(s) paprika
0.25 cup(s) extra-virgin olive oil
Salt
8 bone-in chicken thighs
4 6-ounce sole fillets
2 large pinches of saffron threads
4 cup(s) vegetable stock
+ 11 more ingredients
- Freshly ground pepper
- 8 small squid
- 4 clove(s) garlic
- 2 tablespoon(s) chopped flat-leaf parsley
- 1 pound(s) mussels
- 1 pound(s) littleneck clams
- 2 cup(s) arborio or other short-grain rice
- 2 medium yellow onions
- 0.5 pound(s) lump crabmeat
- 1 pound(s) dry chorizo
- 1 cup(s) frozen peas

In a large bowl, mix the paprika, 1 tablespoon of the oil and 1/4 teaspoon of salt. Add the chicken and toss. Cover and refrigerate for at least 3 hours or overnight. Arrange the sole in a single layer in a shallow baking dish. In a bowl, combine 1 tablespoon of the oil with 1 pinch of the saffro...

View full recipe at Food & Wine

Comments

Variations on Seafood Paella

- 1/2 pound cleaned skinless squid, cut into 1/2-inch-thick slices
- 2 1/2 teaspoons Spanish smoked paprika or regular paprika
- +13 other ingredients
Seafood Paella
- 1 teaspoon pimentón dulce
- saffron threads
- 4 small squid
- 2 cups medium-grain Spanish paella rice
- 3 cups fish or chicken stock
- +8 other ingredients
Seafood Paella
- 1 pound cleaned squid, bodies cut into 1/2-inch rings
- 1 clams
- 1 cup frozen green peas
- 1 pound large uncooked shrimp, peeled, deveined
- +11 other ingredients