Deliciously Easy Seafood Paella Recipe: A One-Pot Wonder

Seafood Paella is a delightful and flavorful dish that brings the vibrant tastes of the Mediterranean right to your table. With a harmonious blend of succulent seafood, aromatic saffron, and perfectly cooked rice, it's a culinary adventure that's both impressive and incredibly satisfying. It's a one-pot wonder, making it a convenient and fuss-free choice for any occasion, from family dinners to entertaining guests. So, why wait? Dive into the world of Seafood Paella and treat your taste buds to an unforgettable experience.


One pot Wonders Seafood Paella
3 cups chicken stock 1 cup water cups chicken stock or water Saffron threads 2 tablespoons oil 10 ounces chorizo, halved and sliced 1 Spanish onion, diced 1 red bell pepper, diced 3 garlic cloves, chopped 2 tablespoons chopped parsley 1 cup diced tomatoes, fresh or from a can 2 cups short grain Spanish rice 8 clams 8 mussels 1 pound shrimp, shelled and deveined ½ cup frozen peas Parsley, for garnish Lemon slices, for garnish In a small saucepan, heat the chicken stock and water with the saffron threads. Meanwhile, in a large paella pan, or a large sauté pan, heat the oil and then add the chorizo to brown. Add the vegetables and sauté, then stir in the parsley. Add the tomatoes season with salt and cook down, 1 minute. Add the rice and stir to coat. Pour the chicken stock over the rice and set the heat to medium-high. When the rice is almost cooked, add the clams, recessing them in the rice and cook for 5 minutes. Then add the shrimp and cook for another 5 minutes, following the shrimp with the mussels. Once all the shells are opened, turn up the heat for 30 seconds to give the rice a slight crust on the bottom. Garnish with parsley and lemon slices

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Episode Transcript

(00:00):
Hey there, foodies, and welcomeback to another delectable episode of What's for
Dinner. I'm your host, andtoday we've got a one pot wonder that'll
transport your taste buds straight to theMediterranean coast see food Paella. But before
we dive into the culinary depths ofthis dish, let's go over the ingredients,
because trust me, you'll want topay close attention to this Paella party.

(00:22):
So, folks, we've got chickenstock, water, saffron threads,
a dash of oil, some scrumptiouscherizzo Spanish onion, red bell pepper,
garlic, a sprinkle of parsley,diced tomatoes, short grained Spanish rice,
clams, mussels, shrimp, frozenpeas, parsley for garnish, and lemon
slices for that zesty finish. Phew, that's quite the ensemble. Now here's

(00:44):
where the magic happens. In asmall saucepan, we're going to heat up
that chicken stock and water, andwe're adding saffron threads for that exotic flavor
and vibrant golden hue. Trust me, this is where your Paella gets its
sunshine. Meanwhile, in a largepaella pan, or a generously sautepan.
We're gonna sizzle things up. Heatup that oil and toss in that cerizo.

(01:04):
You want it to get all niceand brown, just like a sun
kissed beach. Now it's time forsome veggie action. Throw in those diced
Spanish onions and red bell peppers andlet them dance in that carrizzo oil.
Add some garlic for that sultry,garlicky aroma, and don't forget the parsley.
It's like the confetti for your Paellaparty. Here comes the tomato tango.

(01:26):
Add those dice tomatoes, season themwith a little pinch of salt,
and watch them cook down for aminute. The tomato sauce gets cozy with
the rice and things start getting exciting. Speaking of rice, it's time to
bring the star of the show frontand center. Toss that short grained Spanish
rice into the pan and give ita good stir. You want each grain

(01:47):
to be coated in all that flavorfulgoodness. And now the grand moment.
Pour that saffron infused chicken stock overthe rice, and the parties officially started.
Set your heat to medium high andlet the piellas simmer to perfection.
As the rice begins to swell andsoak up all those glorious flavors, it's
time to invite the seafood stars ofthe evening the clams. Nestle them lovingly

(02:09):
into the rice and let them cookfor five minutes. Now here's where things
get even more interesting. Add theshrimp and they'll shimme into the pella for
another five minutes of flavorful fusion.And just when you thought it couldn't get
any better, the mussels make theirentrance. As the clams and mussels open
up like little treasure chests, you'llwant to turn up the heat for the

(02:30):
last thirty seconds. This, myfriends, is where the rice gets that
irresistible crust on the bottom the soaka rat. It's like the crispy golden
ticket of paella. And there youhave it, your one pot seafood paella.
Sprinkle on some fresh parsley for atouch of greenery, and garnish with
lemon slices for that refreshing zing.It's like a Mediterranean vacation right on your

(02:53):
plate. Well, folks, that'sit for today's episode of What's for Dinner.
I hope you enjoyed this chatty cleverin funny journey into the world of
seafood Paella. This episode was broughtto you by Quiet Pleased Studios, and
if you liked what you heard,don't forget to hit that subscribe button until
next time. Keep those stoves sizzlingand remember there's always something delicious cooking when

(03:15):
you tune into What's for Dinner BoneAppetite