Spicy Seafood Paella

I’ve been diving head first into the kitchen lately, and with summer coming up, paella was on my mind. I love this dish because even though it sounds fancy, it’s really not. It’s a country dish and a one pot meal. I call that a win! I took it up a notch with some spice and made it my own with some fresh cilantro!

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There’s nothing I love more than big family dinners where everyone gathers around a big table with tons of food. Paella is meant to be served in a huge pot in the middle of the table. I added mussels and left the shrimp shells on, I love eating with my hands haha! Plus, it gives everything a little more casual feel. Add a few bottles of vino, a good playlist and the conversations are sure to flow easily.

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For this recipe you’ll need:

3 lbs seafood, I used:
2 lbs mussels
1/2 lb shrimp
1/2 lb squid tubes

1 large onion
1 large jalapeño
1 cup diced tomatoes (I used cherry)
1 cup frozen peas
1 lemon
3 cups chicken stock
2 cups arborio or paella rice
1 cup dry white wine
5 tablespoons olive oil
5 cloves garlic
1 tablespoon red pepper flakes
1 tablespoon sugar
1 tablespoon kosher salt
1 tablespoon paprika
Fresh cilantro for garnish

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This recipes serves 5-6.

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Start by prepping the veggies. Dice the onion, slice jalapeños, mince garlic…

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In large pot, sauté the onions in the olive oil. Once they begin to become translucent, stir in the garlic for one minute.

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Now add the tomatoes and jalapeños. Stir frequently for 4-5 more minutes. The tomatoes will begin to get a little jelly.

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In a separate pot, bring the chicken stock and white wine to a boil.

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Meanwhile, add the sugar, salt, red pepper flakes and paprika to the pot. Keep stirring.

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Add a pinch of saffron!

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Add the the squid. Stir for another 4-5 minutes.

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Next add the arborio rice. Stir it around to toast it just a touch, about 1-2 minutes.

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Add the boiling chicken stock and wine to the big pot. Stir frequently until it begins to become absorbed, 10 minutes or so.

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After the stock begins to become absorbed, add the shrimp and peas. Stir until the shrimp turn pink. Squeeze in the juice of the lemon now.

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Add the mussels last. Cover the pot and let the mussels steam for 5 minutes or until they are completely opened. Stir and check on them occasionally.

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Serve this in one big pot in the middle of the table. I think it should be served with a good Pinot or Chardonnay.

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Garnish with fresh cilantro! Or parsley if you’re feeling a little more traditional.
Make sure you put a bowl on the table for the shells.

This is one of favorite dishes in recent memory. What are your favorite one pot meals?

Enjoy!

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Natalie Paramore

The places I go, the things I do and what I eat.

April 15, 2013

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3 Comments

  1. Reply

    Jaime

    April 16, 2013

    Wow! This looks so delicious and I’m excited to experiment with some saffron. I just returned from Istanbul and saffron is the name of the game over there.
    I have a tasty green coconut curry dish with green apples I am going to post on my blog very soon which is probably my favorite one pot dish to make. This might rival it! 🙂

    • Reply

      Natalie Paramore

      April 17, 2013

      Hi Jamie! Thanks for the sweet comment! Green Curry Coconut sounds amazing, green is one of my favs!

      • Reply

        Natalie Paramore

        April 17, 2013

        Green curry*… Green curry is one of my favs!

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