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Seafood Paella Recipes
Lovely, aromatic, tasty seafood paella recipes - the variations are endless. Have a look at your fish supplier, to see what there might be to ring the changes for your seafood paella. I will give you a basic seafood paella recipe and the availability of the seafood at your supplier, will give you your variations.
Seafood Paella 1lb (500g) mussels, bearded and scrubbed
Put the mussels and wine in a pan and steam until opened. Remove the mussels, strain the wine and add it to your stock. Heat the oil in a large pan (paella pan or wok) and quickly fry off the monkfish for about 3 minutes. Add the cod and prawns and fry for a further 5 minutes. Remove the fish from your pan, cover to keep warm and you are ready to begin the next stage of your seafood paella. Add more oil if necessary. Cook the onions and garlic until softened. Add the paprika, tomatoes, rice, peass, stock and saffron with its water. Bring to the boil and cover the pan. Simmer for about 15 to 20 minutes until the rice is tender, stirring occasionally to prevent sticking. The mixture should look creamy - if it begins to dry out, then add more liquid (wine, stock) Return the seafood to the pan and mix thoroughly - allow it to heat through for a couple of minutes. A few twists of black pepper, garnish with parsley and serve immediately.
You could change the seafood or substitute chicken pieces for the cod in the above seafood paella recipe - add squid, red mullet.
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