Paella seafood and merguez is the perfect dish to make as an alternative to the classic barbecue. The process is simple, it makes a copious meal and presents well.
Paella is a rice dish originated from Valencia, it is cooked on an open fire, seasoned with saffron and can have variouse type of meats, seafood or vegetables.
Let's be clear, even if I bought my paella pan in Valencia, I don't claim this to be the authentic Spanish Paella recipe.
I am sure the purists will have some comments to make, but this is a tested recipe we have made plenty of times and all our guests have enjoyed and loved.
My husband's favorite dish is seafood risotto, but risotto is not convenient to make when you have guests as it requires your full attention stirring for at least 20 minutes.
While the Paella does not require any stirring and once the ingredients are ready, the process of cooking the paella is relatively easy.
Actually, I found it easier than the classic meat, fish or vegetable barbecue as everything is cooked at once in 20 minutes and you are done.
Because we like it so much we have made Paella seafood and merguez several times until we have perfected our recipe.
There are few important factors that make this paella superb and here they are:
Outstanding Paella ingredients
Ingredients are the base for any successful dish, and when it comes to seafood I am very picky.
I grew up by the sea and I am used to eating fresh fish that taste like the sea.
I carefully choose where to buy my fish and even if frozen I always look for quality.
If you are in the French Rivera you can check out my list of The best supermarket in the French Rivera .
The quality of the rice is also very important and I always use Carnaroli Rice from Riso Gallo (this is not an affiliate link and the post is not sponsored) one of the oldest Italian rice-growers.
The Paella should be cooked on a gas fire, and unfortunately we an electric stove (which is easier to clean though, so not complaining too much).
So we experimented with my husband to cook Paella seafood on the barbecue and the results were outstanding.
The intense heat cooks the rice to perfection creating that crunchy crust around the edge.
For me, the crunchier the better.
The Controversial Ingredients
I am not an expert on Spanish cuisine and some might find the merguez (usually chorizo) and the saffron stock not appropriate to the original recipe, but they work for us and they do add flavour to the dish.
We use merguez, a spicy sausage made of lamb, as it complements well with the sweetness of the seafood.
You can also use the classic Spanish chorizo or 'Nduja.
Feel free to substitute any ingredients you might like, as long as you follow my 3 rules I am sure you are going to make a fantastic paella.
Prepare all the ingredients, set the fire, serve a glass of wine with some appetizers and enjoy preparing the Paella with your friends.
I am sure they will be delighted to learn how you are making it.
This recipe is part of a 6 weeks video challenge to explore new boundaries of food videography.
You can read about the challenge on the post:
This recipe video was made for WEEK 1: A DAY IN THE LIFE TIMELAPSE
SETTING UP A CAMERA AND CAPTURING YOUR LIFE, then sharing it with the world.
Homemade Paella Seafood And Sausage
uncooked in the shell
check my homamade
- salt and pepper
Before you get started, prepare all the ingredients, the shrimps, the squid rings, cut the merguez into bite sizes.
Stir fry the mussels separately with some garlic and filter the water as there is always some residual sand.
Add the water from the mussels to the chicken stock as well as the saffron and the cube stock. Keep warm
Dice the pepper and the onion
Set up the fire, either on the barbecue or gas fire
Pour some olive oil into the pan and start by cooking the shrimps. Once they are cooked remove them from the pan.
Stir fry the squids and remove them once they are cooked.
Stir fry the merguez until they are brown
Add the rice and mix so that it absorbs all the juices left from the previous ingredients
Add the peas
Add the onion and the pepper and pour in the saffron stock
Settled the rice but do not stir and cook for 15 minutes. Add more stock if needed
After 15 minutes add the squid and stir
After few minutes add the shrimps
and the mussels
Remove from the fire and cover with aluminum foil until serving
decorate with parsley and arrange the lemons quarter all around the pan
Calories 517 calories per serving
Fat 20 gr per serving
Carbohydrates 45 gr per serving
Proteins 31 gr per serving
Sugar 6 gr per serving
Sodium 1698 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN IT FOR LATER: