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

  • 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


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