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Before you jump to Seafood Paella recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are a lot of things that contribute to your getting healthy. Extensive gym visits and narrowly defined diets are not always the solution. You can do small things each day to improve upon your health and lose weight. Being smart about the decisions you make each day is a start. Trying to get in as much physical exercise as possible is another. The numbers on the scale aren’t the only indicator of your health levels. You really want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to seafood paella recipe. To cook seafood paella you need 20 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Seafood Paella:

1. You need 2 cups chicken stock or 1 stock cube with 2 cups of boiling water
2. Provide 2 cups dry white wine
3. Take 2 teaspoons smoked paprika
4. Prepare 1/2 teaspoon saffron threads, crumbled
5. Use 1/4 teaspoon each salt and pepper
6. Prepare 3 tablespoons olive oil
7. You need 1 onion, finely chopped
8. Prepare 1 red bell pepper, finely chopped
9. You need 4 cloves garlic, finely chopped
10. Take 2 chorizo sausages, sliced into thin half-moons
11. Use 3 cups Italian Arborio rice
12. Prepare 1 tin diced tomatoes
13. You need 2 tomatoes, quartered
14. You need 1 cup Edamame beans (or peas)
15. Use 450 g prawn tails, cleaned (I deep fried the heads for fun)
16. Use 400 g half mussels
17. Prepare 400 g calamari steak cut in strips
18. Prepare 1 cup chopped parsley, for garnish
19. Provide 2 lemons quartered, for garnish
20. Prepare 4 chilies chopped, for garnish

Steps to make Seafood Paella:

1. Prep all ingredients before your guests arrive. Assemble them next to the braai until you are ready.
2. In a jug, mix together the wine and stock. Add the saffron and salt. Let the flavours marry for as long as possible.
3. When the braai is ready, place a big paella pan on the grid. Heat the olive oil in that pan. Add the onion and red pepper and cook it until the onion is translucent. Stir in the garlic and chorizo and cook until fragrant.
4. Add the rice. Cook, stirring for 5 minutes until the rice is toasted and coated in the oil, onion and pepper mix.
5. Stir in the stock, tomatoes, peas and paprika. Taste for seasoning and add more salt, if necessary.
6. Spread the rice evenly over the bottom of the pan. Cover the pan with foil and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the liquid. It's important not to stir the rice, even though you may want to. You want to create a crust at the bottom. If it starts to look too dry, add some water/wine, but not too much and DON'T stir.
7. Add the seafood, nestle it nicely into the rice. Cover with foil and let the seafood and rice cook. This should take about 10 minutes.
8. Remove the foil, check that the liquid is absorbed, that everything is cooked and adjust the seasoning, if necessary.
9. Finally, check to see if the elusive 'socarrat' was created. This is the golden brown crust at the bottom of the pan. If you can, wait to see if you can create the crust, if not - better luck next time…
10. Sprinkle with parsley and bring the whole pan to the table. Serve with lemons, chilli, more parsley and a lot more wine.
11. Thanks simplyrecipes.com for the inspo

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