Spicy Seafood Paella with Prawns, Salmon and Calamari

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Today, we're going to make a popular summer time Spanish recipe which includes rice and seafood simmered in a delicious soup base with fragrant and flavorful spices. I've made some changes in the original recipe to make my own version which tastes equally good. Feel free to experiment with the type of seafood variety you may want to use in this preparation. You can make it at the weekends for the entire family with extra servings for the visitors. If seafood is not available, you can also make it with chicken though you'll miss the authentic flavor. Serve it piping hot with flavored dip and tangy salad bowl. Let's get ready to prepare this scrumptious and healthy seafood recipe for our loved ones.

Delicious seafood paella
Spicy Seafood Paella with Prawns, Salmon and Calamari
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Fulfilling prawn and salmon paella

Relish this flavorful and fulfilling seafood paella which includes cured salmon, calamari rings and fresh king prawns making it a complete and wholesome meal.

Preparation Time: 45 minutes
Cooking time: 1 hour 5 minutes
Servings: 6

Ingredients:
  • 18 king prawns (deveined with shell)
  • 300 gm calamari rings
  • 300 gm cured salmon fillet
  • 200 gm fresh peas (parboiled)
  • 3 cups paella rice
  • 1 big onion (finely chopped)
  • 5 garlic cloves (finely minced)
  • 2 tsp sweet smoked paprika
  • 1/2 tsp fresh thyme
  • 8 cups chicken stock
  • 1/2 tsp saffron strands
  • small bunch of parsley (finely chopped)
  • 2 big tomatoes (pureed)
  • oodles of extra virgin olive oil
  • pinch of ground black pepper
  • salt to taste

Instructions:

  1. Cut 6 to 8 strips of cured salmon fillet and mince rest of the fillet. Keep both parts aside in separate bowls.
  2. Simmer chicken stock on a low flame and add saffron strands in it. Stir gently and keep the flame low.
  3. Pulse onion, garlic cloves and thyme in a blender with 4 tsp of water.
  4. Sprinkle salt on king prawns and calamari rings. Microwave them on a high setting for about 2 minutes.
  5. Take out 8 to 10 calamari rings and similar quantity of king prawns in a separate bowl.
  6. Remove shells of the remaining prawns and pulse them with the remaining calamari rings forming a coarse paste in a blender.
  7. Heat about 3/4 cup of olive oil in a large deep sauce pan.
  8. Add onion garlic and thyme paste and saute for about 2 minutes.
  9. Add tomato puree with minced salmon fillet and sweet smoked paprika. Continue stir frying for about 2 to 3 minutes.
  10. Add half of the saffron infused simmering chicken stock with calamari and prawns paste.
  11. Stir for a minute and add rice.
  12. Season with ground pepper and salt.
  13. Continue stirring gently for about 10 minutes on a medium flame.
  14. Add rest of the stock with chopped parsley and 3/4th part of parboiled peas. Simmer for about 15 minutes with a closed lid.
  15. Arrange salmon strips, remaining peas, calamari rings and king prawns on top of the rice and simmer for 5 more minute on a low flame.
  16. Switch off the flame and cover with aluminum foil. Keep aside for at least 15 minutes.
  17. Serve hot with your favorite salad.

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