Best Shellfish Paella Recipes

SHELLFISH AND CHICKEN PAELLA WITH SAFFRON RICE CHORIZO AND GREEN PEAS

Steps:

• For the aioli:
• Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.
• For the paella:
• Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.
• Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
• Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.
• Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
• Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

SHELLFISH PAELLA RISOTTO

Steps:

• Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes. Add sausage meat. Cook until sausage is no longer pink, breaking up with fork, about 5 minutes. Add clams and mussels. Increase heat to medium-high, cover and cook until shells open, about 5 minutes. Transfer clams and mussels to medium bowl, discarding any that do not open. Cover shellfish and keep warm.
• Meanwhile, combine clam juice and saffron threads in small saucepan; bring mixture to simmer. Reduce heat to low; keep warm.
• Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat. Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes. Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes.
• Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes. Season risotto to taste with salt and pepper. Top risotto with clams and mussels and serve immediately.

BOBBY FLAY'S SHELLFISH AND CHICKEN PAELLA WITH CHORIZO AND GREEN PEAS

Steps:

• Preheat the oven to 375°F. Bring 7 3/4 cups of the stock to a simmer in a saucepan.
• Meanwhile, heat 2 tablespoons of the olive oil and the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the rice and stir to coat.
• Add the saffron to the simmering stock and cook for 1 minute. Then add the stock to the rice and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the liquid has been absorbed and the rice is tender, 15 to 18 minutes. Uncover and fluff with a fork.
• Put the tomatoes in a small baking dish, and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper, and roast in the oven until soft, about 30 minutes. Set aside.
• Raise the oven temperature to 450°F.
• Heat 3 tablespoons of the olive oil in a large ovenproof skillet until almost smoking. Season the chicken pieces with salt and pepper, place in the skillet (in batches if necessary), and brown all sides. Pour off the fat, and transfer the skillet to the oven. Roast until cooked through, 25 to 30 minutes. Let rest for 15 minutes.
• Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Return to a boil, reduce the heat, and simmer until cooked through, 12 to 15 minutes. Let cool slightly, then shell the lobsters. Keep the claws whole; coarsely chop the tail meat.
• Cook the chorizo in a medium sauté pan over medium-high heat until browned on both sides, 6 minutes. Remove the chorizo to a plate lined with paper towels.
• Combine the mussels and clams in a pot, add 1 cup water, cover the pot, and cook over high heat until they open, 3 to 4 minutes. Discard any that do not open.
• Heat the remaining 2 tablespoons olive oil in a large sauté pan or paella pan until almost smoking. Season the shrimp with salt and pepper and sauté for 1 minute. Season the squid with salt and pepper and add to the pan. Cook until just cooked through, 2 to 3 minutes. Add the rice, remaining 2 cups stock, the peas, tomatoes, chicken, lobster meat, and chorizo, and stir to combine. Add the mussels and clams.
• Fold in the Lemon Aioli and parsley, and mix until combined; season with salt and pepper to taste. Serve immediately.
• Combine the garlic, salt, egg yolks, lemon juice, and zest in a food processor or blender, and process until smooth. Slowly add the oil, drop by drop at first, processing until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.

PAELLA-STYLE SHELLFISH PASTA

Steps:

• Preheat oven to 400°F.
• In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
• Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in middle of oven until liquid is reduced to a syrupy glaze (pasta should be tender but crisp on top), about 20 minutes.
• Sprinkle pasta with chives.

PAELLA-STYLE SHELLFISH PASTA

Steps:

• Preheat oven to 400°F.
• In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
• Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in middle of oven until liquid is reduced to a syrupy glaze (pasta should be tender but crisp on top), about 20 minutes.
• Sprinkle pasta with chives.
• Serves 2.

SHELLFISH PAELLA

Steps:

• Preheat oven to 400 degrees F (200C).
• Steam clams, mussels and shrimp in boiling salted water for 3 minutes; remove from water and set aside.
• Discard any unopened clams or mussels.
• Baste Lobster tails with butter.
• Wrap Lobster tails and Crab Claws in aluminum foil and bake 15 minutes in preheated oven.
• In a large paella pan, or heavy skillet, saute green peppers, onions, tomatoes and garlic until tender.
• Blend in saffron,salt, pepper, and red pepper flakes.
• Add rice and stir fry for 2 or 3 minutes.
• Pour in broth and wine; simmer for 20 minutes.
• Add peas.
• Cover and cook for 15 minutes.
• Stir once or twice to be sure liquid has been absorbed by the rice.
• Place shrimp, lobster, stone crab, clams and mussels on top.
• Cover and warm an additional 10 minutes.
• Transfer to large serving platter or bowl.
• Garnish with roasted red peppers.

ITALIAN SHELLFISH PAELLA

Steps:

• Combine oil, garlic, crushed red pepper and cook until garlic is golden. Add tomatoes (crush first) and puree. Blend and cook about 25 minutes. Then add vodka and cream. Add lobster first then shrimp and cook until done (about 4 & 3 min) Separately, cook both pastas in separate pots, until al dante'. Also, cook crab legs separately in boiling water until heated through. Drain pastas and combine on plate; top with sauce & lobster & shrimp and crab legs. Garnish with parsley and peas. As a variation, could also add scallops / clams. If salmon fetuccini cannot be found, then plain fetuccini could work here..but it is important to keep the black fetuccini as the base.

FISH AND SHELLFISH PAELLA

Steps:

• 2. Preheat the oven to 500F. Place the garlic cloves in a small baking pan and roast in the oven for 10-15 min., or until the skin is browned. 3. In a small sauce pan, bring the fish stock to a boil. Add a few saffron threads and decrease heat to simmer. 4. When the garlic is ready, remove from the oven and leave the oven on. When the garlic is cool enough to handle, peel, place in a blender, add ½ cup of the simmering stock, and the rest of the saffron. Process until well blended. Set aside. 6. In a large (15 inch) paella pan, heat olive oil over medium heat. Add the bell pepper and cook, stirring often, for about 10 min., or until tender. Add the monkfish, medium shrimp, squid, (plus any substitutes) and salt and increase heat to medium-high. Sauté for about 5 min., or until shrimp are pink. Add the rice and stir to blend well with the rest of the ingredients, allowing the rice to absorb a little of the oil. Spread the mixture evenly in the pan. Pour the hot stock into the pan, increase the heat to high, and bring the mixture to a boil. Add the garlic mixture, stir gently to incorporate,, and continue to boil for 5 min. without stirring. Shift the pan for even cooking. Taste the stock and season with salt if necessary. 7. Arrange the mussels and large shrimp neatly on top of the rice. Drain the clams and arrange them around the rim of the pan. Place the pan in the oven for 12 min. The liquid will be absorbed, the rice will be tender, and the clams will have opened. 8. Remove from the oven and discard any clams that failed to open. Sprinkle with lemon juice evenly over the top. Cover and let rest for 7 min. before serving. Serve with lemon wedges.

SHELLFISH PAELLA

Steps:

• Preheat oven to 325. In an ovenproof paella pan, warm olive oil over medium heat. Add onion, bell pepper and garlic and saute, stirring, until soft. Add rice and stir fo 2 min. Sprinkle with 4 Tbsp parsley. Add wine, chicken stock, tomato sauce, green beans, saffron and water. 1 tsp salt and pepper to taste. Bring to a boil, then simmer 10 min. Bury seafood in rice and bake, uncovered, until rice is tender, abou 20 min. Remove from oven cover and let stand 10 min. Garnish with lemon wedges and parsley

PAELLA WITH CHICKEN, SHELLFISH AND CHORIZO

Steps:

• Heat the stock with the saffron and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure approximately 5 1/2 cups stock. Cut the chicken into small serving pieces, the breast into 4 parts, the thigh into 2 parts, the wings discarded, the end removed from the drumstick. Dry the chicken pieces and salt lightly. In a paella pan, with about a 15" base, heat the oil. Add the chicken pieces and cook, turning occasionally until golden on all sides, 10 to 12 minutes. Remove from the pan and keep warm. Add the chorizo and ham to the pan and cook, stirring occasionally, 10 minutes. Add the onions, garlic and pimentos and cook, stirring occasionally until the onions are soft, 7 minutes. Add the shrimp to the pan and cook about 3 minutes. Remove the shrimp and add to the chicken. Add the rice to the pan and stir to coat it well with the oil. Add the parsley and bay leaves. Preheat an oven to 325°F. Bring the chicken stock to a boil and add to the pan along with the wine, lemon juice, peas and salt to taste. Simmer 10 minutes. Bury the shrimp, chicken, clams and mussels in the rice. Bake uncovered until the clams and mussels are open, 20 minutes. Remove from the oven, cover and let stand for 10 minutes. To serve, garnish with lemon wedges and parsley. Serves 8 to 10