SPANISH SEAFOOD PAELLA RECIPE - the kind of cook recipe

Making paella is an art. The presentation and the combination of flavors are beyond amazing! This Spanish Seafood Paella is easily made with the freshest wild-caught shellfish along with a bit of chicken andouille sausage and saffron.

Ingredients

1 pound wild large shrimp (tails on)

5 tablespoons extra virgin olive oil + more as needed

1 Spanish onion, diced

2 cups Calasparra, risotto, or forbidden white rice (organic)

1 teaspoon smoked Spanish paprika

3 cloves of garlic, grated

2 links chicken andouille sausage, sliced

1/2 pound black mussels

2 lobster tails (cut in half lengthwise)

1/2 pound Manilla clams

1 teaspoon red pepper flakes + more to taste

1/2 teaspoon ground coriander

1 teaspoon garlic powder

1 pinch of saffron threads

3 cups shrimp stock or vegetable stock

1/4 cup flat-leaf parsley (roughly chopped)

1/2 cup steamed green peas (optional)

1 lemon, cut into wedges

1/2 cup green olives (optional)

3/4 cup dry white wine

1 teaspoon sea salt + more to taste

How to make Spanish Seafood Paella

Step 1: Cut the lobster tails lengthwise using kitchen shears. Rinse the lobsters and pat them dry. Place them in the bowl with the shrimp.

Step 2: Drizzle the lobsters and shrimp with a lug of olive oil and season with salt, black pepper, garlic powder, coriander, red pepper flakes, and smoked paprika. Set aside at room temperature.

Step 3: Heat the shrimp or vegetable stock and season with sea salt. Then, add the saffron threads. Put the lid on and let it steep while starting the paella.

Step 4: Heat 3 tbsp of olive oil in a large deep skillet. Once the oil is hot, add the diced onion and sprinkle with sea salt. Saute the onion until translucent. Next, add the garlic. Stir and cook for a few seconds more before stirring in the rice, making sure it will be nicely coated in olive oil.

Step 5: Pour in half of the white wine and allow it to simmer until almost evaporated. Whisk in the saffron stock and bring everything to a boil. Put the lid on and adjust the heat to low. Cook for about 20 minutes. Then, turn the heat off. Do not cover the cover and let the rice sit for about 5 minutes.

Step 6: Heat a lug of olive oil in another skillet. Once the oil is hot, add the andouille sausage and sear until golden. Then, add the lobster tails and toss well.

Step 7: Add the shrimp after about 1 minute and stir well to coat. Continue to cook for another 3 minutes or until the shrimps curled up and the lobster tail shells are red. Pour everything over the paella rice.

Step 8: Add the clams and mussels to the now-empty pan. Pour in the rest of the white wine. Put the lid on and cook for a couple of minutes until they open and release the seawater. Place them as well on the top of the paella.

Step 9: Set aside the juices of the clams.

Step 10: Serve the paella right away with sprinkles of green peas and parsley. Garnish with some lemon wedges. Enjoy!

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