AuthorBiteSizedAn easy and succulent seafood paella you can cook for your family and friends!
In a pan, sauté onions and garlic in 2 tablespoons olive oil until fragrant. Increase heat and sauté the seafood whilst stirring regularly, starting with the mussels, clams, shrimps, and squid rings. Separate the seafood from the liquid and set it aside in separate bowls.
In a heated paella pan with the remaining olive oil, sauté onion, garlic, and bell peppers to make sofrito. Simmer until mushy.
Sauté chorizo bilbao and aligue in sofrito, mixing well.
Add seafood liquid and beef stock. Add rice, stir until evenly distributed, and cover with foil to cook.
Arrange seafood overcooked paella rice and cover with foil to complete cooking.
Serve hot, squeeze lemon juice over the paella, and enjoy!
Ingredients
Directions
In a pan, sauté onions and garlic in 2 tablespoons olive oil until fragrant. Increase heat and sauté the seafood whilst stirring regularly, starting with the mussels, clams, shrimps, and squid rings. Separate the seafood from the liquid and set it aside in separate bowls.
In a heated paella pan with the remaining olive oil, sauté onion, garlic, and bell peppers to make sofrito. Simmer until mushy.
Sauté chorizo bilbao and aligue in sofrito, mixing well.
Add seafood liquid and beef stock. Add rice, stir until evenly distributed, and cover with foil to cook.
Arrange seafood overcooked paella rice and cover with foil to complete cooking.
Serve hot, squeeze lemon juice over the paella, and enjoy!
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