We’ve outlined all the ingredients and directions for you to make the perfect “Ayuh” Seafood Paella. This dish qualifies as a Advanced level recipe. It should take you about 50 min to make this recipe. The “Ayuh” Seafood Paella recipe should make enough food for 30 servings.
You can add your own personal twist to this “Ayuh” Seafood Paella recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this “Ayuh” Seafood Paella recipe.
Ingredients for “Ayuh” Seafood Paella
- One 4-pound package boneless chicken breasts, cut into 2-inch pieces
- 8 tablespoons paprika
- 6 tablespoons olive oil, plus 10 tablespoons
- 5 tablespoons kosher salt
- Five 1 1/2-pound lobsters
- 4 pounds chorizo, cut into chunks
- 1 heaping cup chopped onion
- 1 heaping cup minced fresh garlic
- 4 pounds shrimp, heads off and shells on
- 5 pounds Maine scallops
- 3 cups fresh peas
- 6 dozen Maine mussels
- 3 green peppers, seeded and cut into strips
- 2 red peppers, seeded and cut into strips
- 3 cups seeded, chopped tomatoes
- 4 quarts broth, from the cooking of the lobsters
- 6 cups long grain rice
- 1 1/2 cups brandy
- 2 teaspoons saffron, ground into a powder with mortar and pestle
- Freshly ground black pepper
- 3 lemons
Directions for “Ayuh” Seafood Paella
- About 2 hours before cooking, prepare all ingredients. Cut up the chicken breasts and put in a resealable plastic bag with paprika, 6 tablespoons olive oil, and kosher salt. Seal the bag and shake to be sure all of the chicken is well coated.
- Cook the lobsters, one at a time, in a very large pot in 8 quarts of boiling, salted water for 10 minutes each. Remove the lobsters and reserve 4 quarts of the cooking liquid. Shell the lobsters. Keep the small claws whole, if you can, and cut the rest into large pieces. Return the bodies to the 5 quarts water and continue gently simmering for the broth.
- In a large, shallow baking pan on a hot stove, add the remaining 10 tablespoons of the olive oil. Saute the chicken in the olive oil until brown. Add the chorizo and cook for 5 minutes. Add the onion and garlic and cook for several minutes longer. Add the shrimp and scallops and cook for 10 minutes. Add the peas, mussels, red and green peppers, tomatoes, and 6 cups of the reserved lobster broth. Add lobster meat and sprinkle the rice evenly overall.
- In a small bowl, mix together the brandy and the ground saffron. Add 6 more cups of broth and brandy mixed with saffron. Cover pan and cook for 10 to 15 minutes until rice is al dente and all water is absorbed. If you need more broth, add to it. Season with freshly ground black pepper to taste. Before serving squeeze lemon over all.
- Arrange on platter artfully, with mussels around the sides and shrimp poking out.
Cookware for your recipe
You will find below are cookware items that could be needed for this “Ayuh” Seafood Paella recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Saffron Rice
- Rice Recipes
- European Recipes
- Spanish – Spanish may refer to:
- Chicken Recipes
- Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
- Beans and Legumes
- Pea Recipes
- Shellfish Recipes
- Shrimp – Shrimp are decapod crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata. More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.Shrimp are widespread and abundant. There are thousands of species adapted to a wide range of habitats. They can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. To escape predators, some species flip off the seafloor and dive into the sediment. They usually live from one to seven years. Shrimp are often solitary, though they can form large schools during the spawning season.They play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. The muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. Commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. Shrimp farming became more prevalent during the 1980s, particularly in China, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. There are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in Britain.
