{"id":7143,"date":"2025-04-07T19:49:19","date_gmt":"2025-04-07T19:49:19","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7143"},"modified":"2025-04-07T19:49:22","modified_gmt":"2025-04-07T19:49:22","slug":"seafood-paella","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/seafood-paella\/","title":{"rendered":"Seafood Paella"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Seafood Paella<\/span><\/h2>\n
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There are as many versions of paella as there are regions of Spain. Those from near the coast contain a lot of seafood, while inland versions add chicken or pork. Here the only meat is the chorizo – essential for an authentic flavour.<\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>From “Best Ever Slow Cooker, One-pot, and Casserole Cookbook”, Hermes House<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> Tbsp (45ml)<\/span> olive oil<\/span><\/li>
  • 1<\/span> large<\/span> onion<\/span> chopped<\/span><\/li>
  • 2<\/span> fat cloves<\/span> garlic<\/span> chopped<\/span><\/li>
  • 5<\/span> oz (150g)<\/span> chorizo<\/span> sliced<\/span><\/li>
  • 11<\/span> oz (300g)<\/span> small squid (calamari)<\/span> cleaned<\/span><\/li>
  • 1<\/span> red bell pepper<\/span> seeded and sliced<\/span><\/li>
  • 4<\/span> tomatoes<\/span> peeled, seeded, and diced, or 7oz (200g) can of tomatoes<\/span><\/li>
  • 2<\/span> cups (500ml)<\/span> chicken stock<\/span> (generous cups)<\/span><\/li>
  • 7<\/span> Tbsp (105ml)<\/span> dry white wine<\/span><\/li>
  • 1<\/span> cup (200g)<\/span> short grain Spanish or risotto rice<\/span><\/li>
  • large pinch<\/span> saffron threads<\/span><\/li>
  • 1\u00bc<\/span> cups (150g)<\/span> fresh or frozen peas<\/span><\/li>
  • 12<\/span> large<\/span> cooked shrimp (prawns) in the shell, or 8 langoustines<\/span><\/li>
  • 1<\/span> lb (450g)<\/span> mussels<\/span> de-bearded and scrubbed<\/span><\/li>
  • 1<\/span> lb (450g)<\/span> slams<\/span> scrubbed<\/span><\/li>
  • salt and freshly ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat the olive oil in a large saut\u00e9 pan or a paella pan, add the onion and the garlic and saut\u00e9 until the onion is translucent. <\/span>
      <\/div>Add the chorizo and saut\u00e9 until golden. <\/span><\/div><\/li>
    • If the squid (calamari) are very small, you can leave them whole; otherwise, cut the bodies into rings and the tentacles into pieces.<\/span>
      <\/div>Add the squid to the pan and saut\u00e9 over a high heat for 2 minutes, stirring occasionally.<\/span><\/div><\/li>
    • Stir in the pepper slices and the seeded and diced tomatoes and simmer gently for 5 minutes until the pepper slices are tender. Pour in the stock and wine, stir well and bring to a boil.<\/span><\/div><\/li>
    • Stir in the rice and saffron, and season to taste with salt and pepper.<\/span>
      <\/div>Spread the contents of the in an even layer over the base. Bring the liquid back to the boil, then lower the heat and simmer gently for 10 minutes.<\/span><\/div><\/li>
    • Add the peas, shrimp (prawns) or langoustines, mussels and clams, stirring them gently into the rice. <\/span>
      <\/div>Cook gently for another 15-20 minutes, until the rice is tender and all the mussels and clams have opened. If any remain closed, discard them.<\/span>
      <\/div>It the paella seems dry, add a little more stock. <\/span><\/div><\/li>
    • Gently stir everything together and serve piping hot.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7140,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[136,1715,130,2194,697],"tags":[],"class_list":["post-7143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entree","category-gluten-free","category-spanish","category-stew-dish","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/04\/SeafoodPaella-1.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7143"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7143\/revisions"}],"predecessor-version":[{"id":7144,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7143\/revisions\/7144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7140"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}