Seafood Paella With Seafood Mix

Easy Seafood Paella Recipe made with mixed frozen seafood and a touch of turmeric, a quick and easy dish for a delicious midweek dinner. It's hearty and full of colour, and on the table in 30 minutes or so.

Paella is one of Spain's most famous dishes, and that also makes it popular all over the world too. It's basically a rice dish that can have either chicken, seafood or any other meat added, chorizo being a very popular addition too.

Although the original version is a lot fancier, nothing stops us from making this dish our own, and tweaking the ingredients according to our taste buds and budgets.

Chicken And Seafood Paella With Chorizo

The vibrant yellow colour is usually achieved by adding saffron, which is quite a pricey ingredient. Saffron does add a subtle unique flavour to the dish, but I found that the best replacement for saffron is turmeric, which is a lot more easily available and cheaper too.

Authentic paella might not use turmeric, but I am not claiming this to be a traditional dish, but more like my own take on the classic Spanish sample food. It's a lot easier to make, with whatever ingredients I had around, but so delicious and as posh as it can get.

For this dish I used frozen mixed seafood, which was cooked straight from frozen, but I removed any ice particles as well as I could, in order to avoid getting too much liquid into the rice. Alternatively, the seafood can be thawed beforehand and cooked chilled.

Mixed Seafood Paella Recipe

The stock/broth is very important, as this gives so much flavour to the dish, I used chicken stock, but fish stock, if you have, is a very good addition here.

Unlike the Italian risotto, which has a creamy texture, the paella doesn't need to be as creamy, that is why there is no need to stirring frequently. Leave the rice to cook undisturbed, that's the way to get a rice grains separated.

And that's my take on the Spanish paella, I for one absolutely loved it, and I will definitely try more variations too. Do give it a try, you will love it!

Classic Seafood Paella Recipe

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Easy Seafood Paella Recipe made with mixed frozen seafood and a touch of turmeric, a quick and easy dish for a delicious midweek dinner. It's hearty and full of colour, and on the table in 30 minutes or so.

Calories: 412 kcal | Carbohydrates: 51 g | Protein: 27 g | Fat: 11 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 5 mg | Sodium: 1620 mg | Potassium: 368 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 512 IU | Vitamin C: 10 mg | Calcium: 36 mg | Iron: 1 mgWhen I came up with this recipe, I couldn't decide if I should do all meat, vegetarian or a seafood paella; so I compromised and made what I am calling Mixed Seafood Paella.

Seafood Paella Recipe By Mary M

I am notorious for being indecisive. Now you know why I frequently post “this or that” questions for you to all decide for me on Facebook so I don't have to! After 10 years together, my husband has learned to love me despite this fault, although it used to drive him crazy. When we're out to eat, he even offers to order my runner up dish when I can't decide what to chose from the menu.

I'm also a people pleaser and always worry about making the wrong decision and letting someone down. We were having friends for dinner last month and I wanted to make paella. I didn't know whether they liked seafood paella, strictly meat or a vegetarian paella so after going back and forth I took the leap and decided to throw everything but the kitchen sink into it.

Paella is a traditional Spanish dish of short-grain rice, saffron and good quality olive oil. There are 3 different popular versions: seafood, vegetarian, or mixed meat and seafood. Keeping with the theme of my indecisiveness, my favorite is the mixed version The variety of seafood balances the spice of the chorizo and gives it a subtle smooth flavor. Plus it keeps me from having to chose and I get the best of all worlds!

Cape Point Frozen Seafood Paella Mix 500g

Being grain-free, the traditional short-grain rice that is normally used is not an option to me, so I used cauliflower chopped up very finely to resemble rice grains. Once cooked, the “riced” cauliflower tenderizes and mimics the consistency of rice. Cauliflower rice is nothing new to the grain-free world, but it is extremely versatile. I use a spiced saffron cauli-rice when I make Indian food to serve under the rich sauces. You really can substitute it for any of your favorite rice dishes.  Try using it in this Cajun Dirty Rice , Vietnamese Fried Rice , or just as a simple side dish with butter and seasoning .

Never cooked shellfish before? Don't'fret. I didn't have much experience with it either before this dish but it's really simple. If you don't like seafood, feel free to make this Paella your own. Add more chicken or sausage, or replace the meat with vegetables. You will want to use the largest shallow skillet you have so the cauli-rice cooks evenly.  I use this oval skillet from Le Creuset. It's not meant to be a paella pan necessarily, but it works perfectly! 

Some of the links on this page may be affiliate links. Danielle Walker's, Against all Grain LLC is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to products Danielle organically uses and trusts. If you purchase a product through an affiliate link, your cost will be the same, but Danielle Walker's Against all Grain will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!This saffron-infused paella recipe is loaded with mussels, clams, and shrimp. Grill it in your biggest skillet for best flavor (no special pan required). Paella serves a crowd for your next cookout!

Seafood Paella (on The Grill)

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

A festive occasion calls for a big statement, and this paella is just that: a colorful rice dish bursting with clams, mussels and shrimp along with smoky chorizo and saffron for tons of flavor. You don’t need much else to serve alongside it, but you could make a green salad if you feel inspired.

Set the whole pan of paella on your picnic table, and bring out some crusty bread and wine glasses. Summer is just too short not to celebrate it with friends.

The Best Spanish Seafood Paella 🥘 Recipe

The origins of paella are ancient, rooted in the area around Valencia, Spain near the Albufera Lagoon, where both fishing and rice growing dominated the region for centuries.

Paella was the food of farm workers who cooked dishes of rice over wood fires, embellished with whatever ingredients they could find.

The dish is named for the wide, shallow pan in which the paella is cooked. The word paella is from a Valencian dialect meaning “pan, ” probably derived from the Latin word patella for pan.

Grilled Seafood Paella

While you can buy a paella pan and even a special outdoor paella grill for cooking it, it's easy enough to adapt the traditional paella method to our home kitchens without a lot of extra fuss.

Since I don’t possess a paella pan, I used the largest sturdy skillet in my collection of pans. A cast iron pan would be ideal but mine was not big enough and I found my heavy skillet worked just fine. Lacking a large skillet, you could also use a medium-size roasting pan (approximately 14x10 inches).

Although you can cook paella entirely indoors on top of the stove, when you consider paella’s wood-fired origins, it makes total sense to cook it outside on the grill. For this recipe, I started it on the stove indoors while the grill heated, and then finished it on the grill. Even, steady, medium heat is the goal.

Seafood Paella Recipe

Paella is the mother of all the one-pot meals, so it makes a supreme party dish. Improvisation rules the day, since even in Spain the issue of what ingredients should go in paella is hotly disputed, making it impossible for foreigners, let alone Spaniards, to dictate them strictly.

Paella is essentially a rice dish, and the type of rice does make a difference. Spanish bomba rice, a medium-grained stubby rice that absorbs liquid well but maintains some firmness when it cooks, is preferred.

The crispy bits! Once the stock comes to a simmer, don’t stir it. As the paella cooks, the rice stays on the bottom and forms a crusty golden bottom layer in the finished dish. This crust

Sx 850g Frozen Seafood Mix (paella)