Spanish Seafood Paella with Jasmin Scented Rice Rec

Name: Spanish Seafood Paella with Jasmin Scented Rice Recipe tampabaychef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Cups of Jasmin Scented Rice; 4 Cups of Chicken, or Fish Stock (I used Fish Stock); 1 Lb of Tiger Shrimp shelled and deveined (I used size 21-24); 1 Lb of Squid cleaned and cut into rings; 1/2 Lb of your favourite fish fillet cut into 1 inch cubes (I used Cod Fillets); (optional) 1 Lb of cleaned Mussels and/or Pasta Clams; 1/2 Lb of Sea Scallops; 1 large Spanish Onion Diced; 2 Large Red Bell Peppers Diced; 1/2 cup of peas; 1 handfull of chopped Parsley; 1/3 cup of Manzanilla Olives with Pimentos Chopped; 2 Tbsp of Capers; 3 cloves of Garlic minced; Very fragrant olive oil (I recommend Greek or Portuguese olive oil); Salt and Pepper to taste

Servings: persons

2 Cups of Jasmin Scented Rice
4 Cups of Chicken, or Fish Stock (I used Fish Stock)
1 Lb of Tiger Shrimp shelled and deveined (I used size 21-24)
1 Lb of Squid cleaned and cut into rings
1/2 Lb of your favourite fish fillet cut into 1 inch cubes (I used Cod Fillets)
(optional) 1 Lb of cleaned Mussels and/or Pasta Clams
1/2 Lb of Sea Scallops
1 large Spanish Onion Diced
2 Large Red Bell Peppers Diced
1/2 cup of peas
1 handfull of chopped Parsley
1/3 cup of Manzanilla Olives with Pimentos Chopped
2 Tbsp of Capers
3 cloves of Garlic minced
Very fragrant olive oil (I recommend Greek or Portuguese olive oil)
Salt and Pepper to taste

1
The first step in all of my recipes is to prepare all your ingredients.
2
This means that you mix, chop, cut, dice, and prepare everything youre going to need!
3
For this recipe you should prepare: - The fish or chicken stock - The seafood should be prepared and stored in fridge until ready to cook - Diced Onions, Olives, Peppers and Minced Garlic
4
Place roasting pan on stovetop (if its large, you may have to use two burners at the same time) and bring to med high heat.
5
Pre-heat oven to 360 degrees.
6
Add enough olive oil to slightly coat the bottom surface of the pan and add the onions, peppers, garlic, capers, olives and parsley.
7
Sautee the vegetables for 10-15 mins until the onions become translucent.
8
Keep things moving with a wooden spoon to avoid burning the garlic.
9
Add all the seafood and sautee for another 15 minutes until it has released all its liquid.
10
You will see the pan start to fill up with water.
11
These are the juices of the seafood and will be one of the main flavourings of this dish.
12
At this point you can add the pinch of saffron.
13
Notice the color change to a nice yellow or orange.
14
Add the rice followed by the stock and the peas.
15
Adjust the salt and pepper (make sure its very flavourful).
16
Bring to a simmer.
17
As soon as it starts to simmer, give it one big stir, place the lid on the roasting pan and place it in the oven.
18
Cook for 30-40 mins.
19
Do not open lid during this time.
20
Remove the pan from the oven and open up the lid.
21
Add a couple of swirls of olive oil and stir once.
22
Let the paella rest for 10 minutes before serving.

903

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Cups of Jasmin Scented Rice, 4 Cups of Chicken, or Fish Stock (I used Fish Stock), 1 Lb of Tiger Shrimp shelled and deveined (I used size 21-24), 1 Lb of Squid cleaned and cut into rings, and more.

Yes, Spanish Seafood Paella with Jasmin Scented Rice Recipe tampabaychef falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Seafood Paella with Jasmin Scented Rice Recipe tampabaychef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions