It doesn't get any more authentic than this seafood paella from the Valencia region of Spain. Enjoy with wine and friends! Spain's famous national dish, paella is a one-pot dish that's easy to make and incredibly delicious! From the simple to the stylish, we have a recipe to do your seafood justice. A few ingredients make this all-star seafood paella! This easy recipe comes with step-by-step photos to guide your cooking. Get Paella with Seafood, Chicken, and Chorizo Recipe from Food Network.

Seafood Paella recipe Epicurious. Bland! I've had to completely reformat the recipe so my seafood wouldn't be wasted.

Way too much rice and no acid at all. So disappointed Agreed.

This recipe is a good start but I've had to make adjustments. We make this every year for our Christmas party in an 1. I also double the paprika and used half smoked and half sweet. I just tried sautéing the calamari separately for only about 5 minutes and adding at the end- -perfect! When we leave it in the pan for 2. I also add artichoke hearts, roasted peppers and peas.

This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or.

You have to add salt with the stock and be sure to salt and pepper each seafood. I never did before and the seafood was so bland. We add grilled half lemons near the end to add flavor (pan is too big for our stove or oven). I would also top with chopped parsley. After all that, our guests raved! I'll be sure to make it at least twice a year now. A good start. My first attempt at paella and it worked with some modifications.

I had to use arborio rice and that just takes more liquid than the recipe recommends. Increase the stock to 4 cups and the dry white wine to 1 1/2 cups. You might want to add chorizo sausage at the time you are browning the onions. Will definitely do this again. I am upset that I wasted my time on this recipe. Having travelled to Spain extensively in my younger years and truly enjoyed paella this was not what I expected - and I am being kind. Unless you are using parboiled/boil- in- a- bag precooked rice this recipe simply does not have enough fluid in the rice cooking stage.

Maybe a step was missed out in the directions or the quantities were wrong - maybe cover the rice/liquid mixture and let it soak after adding the rice - I know it states you can prepare the dish and set it aside for up to an hour - it cannot absorb fluid that isn't there . Extremely disappointed. I was able to salvage a meal from it but it took a whole bunch of work to do so. I make my own sofrito. I never pre- cook the rice. Gotta have a paella pan.

Delicioso. Quite bland, but fine as a base. I added lobster, peas and artichokes. It needs more seasoning.

I followed the recipe precisely, adding the optional artichoke and broad beans. And I doubled the amount of pimenton. And it was just so dull and insipid. The proportions of liquid, the timing, etc was all correct, but the result was, well, rice with seafood.

Maybe this is the best seafood paella, and maybe this is as authentic as it gets, but, man, it was BLAND. At least it was cheap and easy.. Yawn. Excellent starter - we used half smoked paprika and half sweet, added chorizo, which was sliced thin and cooked in onion mix before tomatoes then removed. Prior to adding shrimp to rice, we seasoned with smoked paprika and salt, and at the end added back in the chorizo, peas and finished with green olives with pimento.

It also cooked 1. Delish and lots of flavor! We tried this recipe recently for a dinner party and it worked out great. Our local Costo has bags of mixed frozen seafood, which we used, so the prep time was minimal. Coconut Fudge. I was able to have the whole dish ready before the guests arrived.

When they showed up I poured in the boiling broth and put the pan on the barbecue (it didn't fit on the stove top). Easy Meatloaf. After about 1. 5 minutes I put in the balance of the seafood, except for the mussels, which I just warmed over steam. It turned out the dish was very forgiving, as I had to start and stop while I separated the seafood. It presented beautifully!

I love this recipe. I've used it as a base several times and get rave reviews over and over and over. As for the squid's cooking times, I've heard with squid, you either cook it very quickly or you cook it very long and slowly. It's never been tough, as I opt for the long and slow. Also, I use smoky paprika, rather than sweet, as I prefer that extra depth of flavor. I can't wait to serve it tonight for Game Night with a couple different sangrias!

I've never made Paella before but this was delicious and our friends loved it. A little chilli would add a little more spice. I cooked the seafood (in our case: squid rings, salmon & shelled prawns) separately.

The salmon was grilled, the squid and prawns fried off in a little garlic and the remaining sauce poured over the rice. As previously mentioned, a good starting point, we added more seafood and the artichoke hearts and peas. Regarding the squid cooking time, 3. This sounds like a great, simple Paella recipe. However, a total of 3. I'm wondering about adding it with the shrimp to avoid overcooking. A decent paella. Not blow your mind.