Seafood Paella is an easy to make dish It just involves a lot of chopping, then stirring, then the ability to avoid stirring (which is the hardest part). It is hard to get paella wrong. Turf, surf, surf and turf – go for it. If some purist calls the paella police, don’t give them any of your paella. We used chicken, chorizo, shrimp, and lots of veggies.
This #FishFridayFoodies assignment from Caroline Williams of Caroline’s Cooking was for spicy seafood something. Spice? Spice? You don’t have to ask me twice, although it seems I did repeat the question. This is what happens when wine people drink and type. On to the recipe…
Hold up, you wanted to know about the wine? We recommend a rosé. Many reds may be too tannic for the seafood paella. Rosé has enough oomph that it won’t get lost in the flavors and it also won’t overpower your seafood paella dish.
We had a sample of Durant Vineyards 2015 Rosé of Pinot Noir that paired nicely. The nose was perfumed rose, strawberry, and cherry blossom. Very dry with a fuller body than expected, there was long, flavorful finish.
For more rosé suggestions check out this list. We think the TesoAria rosê of Sangiovese would be awesome with this seafood paella.
Now, on with the seafood paella recipe. Don’t forget to scroll to the end for more spicy seafood recipes from our #fishfridayfoodies friends.
- ½ pound chicken thighs, cut into small pieces
- ¼ pound chorizo, in cubes
- 1 medium onion, coarsely chopped
- 1 red bell pepper, diced
- ⅓ to ½ cup fava beans
- ⅓ cup sweet peas
- 4 oz portabella mushrooms, sliced
- 3 cloves of garlic, minced
- 1 cup paella rice
- 2-3 cups chicken stock
- generous pinch of saffron
- 1 lb shrimp
- paprika and hot powdered red pepper
- red chilli flakes
- parsley and cilantro
- salt and pepper
- olive oil
- Make a mixture of paprika and hot red chili powder - as hot a you liked. Dry shrimp and coat in spice mixture. Set aside.
- Heat olive oil to medium in a paella pan (or the biggest most shallow pan you own)
- Stir fry mushrooms, onions, red bell pepper, chicken, and chorizo until chicken has browned.
- Reduce heat to low and add garlic.
- Add salt, pepper, and chill flakes to taste.
- Add rice and stir until opaque. Remove pan from heat.
- Bring chicken stock and saffron to a boil and then cover to keep warm.
- Return paella pan to high heat and add fava beans and ½ stock.
- Cook until stock is absorbed.
- Add rest of stock. When half is absorbed add shrimp and peas. When 90% is absorbed, remove from heat and cover with dish cloth for 10 minutes.
- Serve garnished with chopped parsley and cilantro and lemon wedges.