Good morning here me will give you a recipe seafood paella which is interesting The way preparing it is very not too difficult. You just need to be careful to get results from seafood paella which has aroma and taste that can evoke our tastes.

So that the result of seafood paella, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare seafood paella delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings must exist for make

1. Take (1/2) Tbsp. Olive oil
2. Prepare (1/4) Large yellow onion (chopped)
3. Use (1/4) Green pepper (chopped)
4. Prepare (4) Garlic cloves (minced)
5. Take (1 1/2) Cups diced tomatoes (canned is fine, fresh chopped is better)
6. Prepare (4 1/2) Cups chicken stock (unstalted)
7. Take (1/2) Can green peas
8. Use (1/2) Jar sliced pimentos
9. Prepare (1 1/2) Cups Valencia rice
10. Use (1/2) Pkg. Dried pure red Saffron petals/threads
11. Prepare (1/2) 8oz. pkg mild chorizo by Palacios (sliced)
12. Use (1/2) Tbsp. "Better Than Bouillon" Lobster bouillon base (optional if you aren't using actual lobster in the shell)
13. Prepare (1/2) Tsp. Paprika (to taste or color)
14. Use (4) Lobster tails (cooked - optional)
15. Use (3/4) Lbs. Shrimp
16. Prepare (20) Mussels
17. Take (3/4) Lb. Squid
18. Take (1) Lbs. Scallops
19. Take (1) Lb. Stone Crabs (optional)

When the lobster is cool enough to handle, remove the shell and cut into large chunks to use later. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or. Add the garlic and cook for a minute.

How to cook Seafood Paella:

1. Remove the lobster meat from the tails retaining the shells. Do not rinse the shells as they will be used for the broth. Cut the meat into 1" or so cubes. (Skip if not using lobster)
2. In a large pot add the chicken stock and lobster bouillon if using that, if not, do not add it. Heat on medium (do not boil). Bring to a medium low heat.
3. Using a small frying pan on med heat, toss in the Saffron petals. Let them heat slowly to dry them out. They should turn a dark red. Do NOT burn them.
4. When the Saffron is done, put that in a very small strainer. While "over" the pot of broth, with a spoon, slowly press the saffron through the strainer into the pot of broth. Getting it a bit wet with the broth helps. Do this until the Saffron is gone and in the pot. Takes some time.
5. In a large skillet, add all the seafood (except the cooked lobster if using) and blanche it. Do NOT overcook it. This can be done ahead of time. This is very quick. Add everything from the skillet to the pot with the med low heated chicken stock and Saffron.
6. In the skillet used to blanche the seafood, sauté the chorizo, onions, peppers, and garlic being sure to render some of the oil.
7. Add the tomatoes and paprika to the saute' pan. Remove from heat.
8. When the seafood is heated and the mussels and clams have opened up, remove the seafood using a strainer and set aside but RETAIN all of the broth. This is very quick. Be sure NOT to overcook the seafood.
9. Heat the Kamado Joe/Green Egg to about 300 degrees. Grill grates should be as high as possible. Add ceramic plates on the grill to keep the pan from the direct flame. Something close to the picture attached here in this step. I ended up lowering it where there was a 1/4"gap from the seal to the bottom of the pan. Note this picture is using a 22" paella pan. If you are going to double the recipe for 8 people, use this pan, otherwise use a 16" or so cast-iron skillet.
10. Using a large cast-iron skillet (16"or so and 3" deep), place that on the grill and heat it to temp.
11. Add the sautéed chorizo, peppers, onions, garlic, tomatoes and uncooked Valencia rice to the pan. Sauté for 3 minutes.
12. Add the chicken stock. Just enough to cover the rice. Not too much, you can add more.
13. Simmer for 45 min. Keeping a close eye on the heat. Don't let the grill get too hot. Watch to make sure there is good evaporation. We want the rice to cook at a decent rate. Too fast, could burn, too slow, could get mushy. Add broth if its evaporating too fast. Turn down the heat if necessary. Cook it for the full 45 minutes. Valencia rice takes a long time to cook out.
14. When the rice is almost done, add all the seafood to the pan. Spread out each type of seafood evenly across the rice. Heat that through.
15. Add the peas and pimento slices.
16. Decorate the edge of the pan with the lobster shells.
17. Test rice doneness. Serve.
18. Done and ready to serve!

For the best results use what is called bomba rice. Add shrimp, mussels, clams, peas, parsley, remainder of chicken broth, salt and saffron-infused broth. Heat to boiling over medium-high heat. Stir in the saffron stock and bring to a boil. Transfer to a separate bowl with a slotted spoon.

I say thank you for using the recipe that we convey on this page. hope we Congratulations enjoy