Jamie Oliver Seafood Paella recipe is made with green peppers, red peppers, olive oil, monkfish, squid, mussels, clams, paella rice, saffron, paprika, and prawns the total time to make this recipe is 120 minutes and serves 6 people.
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🧡 Why You’ll Love This Seafood Paella Recipe:
- Bursting with Flavor: The combination of fresh seafood, saffron, and paprika creates a rich and aromatic dish that delights the senses.
- Easy to Make: With straightforward steps and easily available ingredients, this paella is perfect for both novice and experienced cooks.
- Healthy and Nutritious: Packed with protein-rich seafood and vibrant vegetables, this dish is both wholesome and satisfying.
- Impressive Presentation: The colorful mix of ingredients makes this paella a stunning centerpiece for any meal, sure to impress your guests.
❓ What Is Jamie Oliver Seafood Paella Recipe?
Jamie Oliver’s Seafood Paella is a Spanish rice dish featuring green and red peppers, olive oil, monkfish, squid, mussels, clams, prawns, saffron, and paprika this dish boasts a rich, savory taste and a slightly crispy texture.
🦐 Jamie Oliver Seafood Paella Ingredients
- 2 green peppers
- 2 red peppers
- 200 ml olive oil
- 750 g monkfish, from sustainable sources
- 500 g squid, cleaned, from sustainable sources
- 125 g mussels, debearded, from sustainable sources
- 125 g clams, debearded, from sustainable sources
- 1 kg calasparra or bomba paella rice
- 1 large pinch of saffron
- 1 tesapoon paprika
- 8 large prawns, from sustainable sources
- extra virgin olive oil
PRAWN STOCK
- 1 onion
- 6 cloves of garlic
- olive oil
- 1 tablespoon paprika
- 2 fresh bay leaves
- shells and heads from 30 large prawns (ask your fishmonger for these), from sustainable sources
- 200 ml dry white wine
- 2 litres organic fish stock
SOFRITO
- 3 large onions
- 3 cloves of garlic
- olive oil
- ½ tablespoon papriks
- 100 ml dry white wine
- 6 ripe tomatoes
🥘How To Make Jamie Oliver Seafood Paella
- Peel and roughly chop the onion. Peel the garlic and keep them whole.
- Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the onion, garlic, paprika, bay leaves, and prawn shells and heads. Cook for 10 minutes, stirring occasionally.
- Pour in the wine and fish stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Pour the mixture through a colander into a large jug. Set aside until needed. Reheat the stock before using it in the paella.
- Peel and dice the onions and garlic.
- In a large frying pan, heat 3 tablespoons of olive oil over medium-low heat. Add the onions, garlic, and paprika. Fry for 7-8 minutes until softened and golden.
- Pour in the wine and simmer for 1-2 minutes. Grate in the tomatoes, discarding the skins. Cook for 5 minutes.
- Reduce heat and simmer for another 30 minutes until thickened. Transfer to a bowl until ready to use.
- Deseed and roughly chop the peppers. Cut the monkfish into large chunks and slice the squid. Wash the mussels and clams, discarding any that stay open when tapped.
- Heat half of the olive oil in a large paella pan over medium heat. Cook the peppers for 5 minutes until softened. Transfer to a bowl with a slotted spoon and set aside.
- Add the monkfish to the pan, season well, and cook for 10 minutes until tender. Set aside in a bowl.
- Add the squid to the pan and cook for 1-2 minutes. Add to the bowl with the monkfish and set aside.
- Add the remaining oil to the pan. Scatter the rice in an even layer and sauté over medium heat, stirring, for 5 minutes until golden.
- Stir the sofrito into the rice and cook for 2 minutes. Add the hot prawn stock and bring to a boil for 2 more minutes.
- Sprinkle saffron and paprika over the rice. Reduce heat to low and simmer, without stirring, for 10-12 minutes until most of the liquid is absorbed.
- Arrange the peppers, monkfish, squid, prawns, mussels, and clams on top of the paella. Cook for about 8 minutes, turning the prawns halfway through. Discard any mussels or clams that don’t open.
- Drizzle with extra virgin olive oil. Cover the pan with tin foil and clean tea towels. Let it rest for 5 minutes before serving.
💭 Recipe Tips:
- Ensure you use calasparra or bomba rice: These varieties absorb more liquid without becoming mushy, maintaining the ideal texture for paella.
- Avoid stirring the rice after adding the stock: This helps create the crispy bottom layer known as socarrat, a key feature of authentic paella.
- Substitute saffron with turmeric if unavailable: Turmeric will provide a similar color, though the flavor will differ slightly, it’s a practical alternative.
- Control the heat carefully: Too high can burn the socarrat, while too low can leave the rice undercooked. Adjust heat to ensure even cooking.
- Use fresh, sustainable seafood: Fresh seafood enhances the flavor and ensures the dish is as authentic and delicious as possible.
🥗 What To Serve With Seafood Paella?
Serve seafood paella with a side of Green Bean Salad, Broccoli Salad, and Caesar Salad pair with Hasselback Potatoes or Pickled Red Onions for a complete and flavorful meal.
🎚 How To Store Leftovers Seafood Paella?
- In The Fridge. Store leftover seafood paella in an airtight container in the fridge for up to 2 days.
- In The Freezer. Freeze leftover seafood paella in portion-sized airtight containers for up to 1 month.
🥵 How To Reheat Leftovers Seafood Paella?
- On The Stovetop: Add a splash of stock in leftover seafood paella and reheat gently on low heat.
- In The Oven: Cover leftover seafood paella with foil and bake at 180°C (350°F) until hot
FAQ’S
What is the best rice for seafood paella?
The best rice for seafood paella is Bomba or Calasparra rice these Spanish short-grain varieties absorb more liquid and flavor without becoming mushy, ensuring a perfect texture for the dish.
How do you prevent paella rice from sticking?
To prevent paella rice from sticking, cook it over medium heat and avoid stirring after adding the stock. Use a wide, shallow pan and evenly distribute the rice to ensure even cooking and proper absorption of liquids.
How do you know when paella rice is cooked?
Paella rice is cooked when it is tender but still firm to the bite, with the liquid fully absorbed. The bottom should form a crispy, golden layer called socarrat without burning.
Is paella supposed to be wet or dry?
Paella should be dry rather than wet the rice should absorb all the liquid during cooking, leaving a well-cooked, flavorful dish with a crispy bottom layer called socarrat.
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Jamie Oliver Seafood Paella Nutrition Facts
Amount Per Serving
- Calories: 946
- Fat: 35.3g
- Saturates: 5.4g
- Sugars: 9.5g
- Salt: 0.8g
- Protein: 40.5g
- Carbs: 111.5g
- Fibre: 4.8g
Jamie Oliver Seafood Paella
Description
Jamie Oliver Seafood Paella recipe is made with green peppers, red peppers, olive oil, monkfish, squid, mussels, clams, paella rice, saffron, paprika, and prawns the total time to make this recipe is 120 minutes and serves 6 people.
Ingredients
PRAWN STOCK
SOFRITO
Instructions
- Peel and roughly chop the onion. Peel the garlic and keep them whole.
- Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the onion, garlic, paprika, bay leaves, and prawn shells and heads. Cook for 10 minutes, stirring occasionally.
- Pour in the wine and fish stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Pour the mixture through a colander into a large jug. Set aside until needed. Reheat the stock before using it in the paella.
- Peel and dice the onions and garlic.
- In a large frying pan, heat 3 tablespoons of olive oil over medium-low heat. Add the onions, garlic, and paprika. Fry for 7-8 minutes until softened and golden.
- Pour in the wine and simmer for 1-2 minutes. Grate in the tomatoes, discarding the skins. Cook for 5 minutes.
- Reduce heat and simmer for another 30 minutes until thickened. Transfer to a bowl until ready to use.
- Deseed and roughly chop the peppers. Cut the monkfish into large chunks and slice the squid. Wash the mussels and clams, discarding any that stay open when tapped.
- Heat half of the olive oil in a large paella pan over medium heat. Cook the peppers for 5 minutes until softened. Transfer to a bowl with a slotted spoon and set aside.
- Add the monkfish to the pan, season well, and cook for 10 minutes until tender. Set aside in a bowl.
- Add the squid to the pan and cook for 1-2 minutes. Add to the bowl with the monkfish and set aside.
- Add the remaining oil to the pan. Scatter the rice in an even layer and sauté over medium heat, stirring, for 5 minutes until golden.
- Stir the sofrito into the rice and cook for 2 minutes. Add the hot prawn stock and bring to a boil for 2 more minutes.
- Sprinkle saffron and paprika over the rice. Reduce heat to low and simmer, without stirring, for 10-12 minutes until most of the liquid is absorbed.
- Arrange the peppers, monkfish, squid, prawns, mussels, and clams on top of the paella.
- Cook for about 8 minutes, turning the prawns halfway through. Discard any mussels or clams that don’t open.
- Drizzle with extra virgin olive oil. Cover the pan with tin foil and clean tea towels. Let it rest for 5 minutes before serving.
Notes
- Ensure you use calasparra or bomba rice: These varieties absorb more liquid without becoming mushy, maintaining the ideal texture for paella.
- Avoid stirring the rice after adding the stock: This helps create the crispy bottom layer known as socarrat, a key feature of authentic paella.
- Substitute saffron with turmeric if unavailable: Turmeric will provide a similar color, though the flavor will differ slightly, it’s a practical alternative.
- Control the heat carefully: Too high can burn the socarrat, while too low can leave the rice undercooked. Adjust heat to ensure even cooking.
- Use fresh, sustainable seafood: Fresh seafood enhances the flavor and ensures the dish is as authentic and delicious as possible.
Jamie Oliver Seafood Paella