Spanish Seafood Paella recipe to make at home. Easy & Flavour packed

Hello family, thank you again for tuning in. Today we're going to Spain and we're making seafood paella, one of my favorite dishes. Now for the seasoning I'll be using my smoked shrimp Bolu blend which is gonna add that mmm seafood flavor and of course my John Love blend which has got that smoked paprika base inside as well with the garlic and all the essentials that you can use in making your jollof fries and of course in this case we're using it in making paella that's how versatile it is. Now for my seafood I've got my cuttlefish, clams and mussels that were frozen and I have thawed them in the refrigerator for 12 hours so yes it's good to go. Now to start this beauty you need your frying pan and you know if you've got the chance or you've got a paella pan that's even better but I've got my makeshift one here and to that I've added my olive oil and cuttlefish so I'm just gonna slightly fry that so that the flavor of the cuttlefish infuses into the olive oil. Now what you wouldn't notice is I'm frying this on that medium to low heat because we're just infusing the flavors and of course I did add a little bit of salt to taste. So after about two minutes of frying it's now time for me to take the cuttlefish out. Now in the absence of the cuttlefish you can use squid which is really the original ingredients that has to be used but you know one has to improvise these days. Anyway so here I've got my onions so now they're gonna be adding their sweetness and I'll be sautéing this beautifully for about three to four minutes and it is at this point that I do add my diced red peppers yes and that just looks the beautiful. Now if this is your first time you're welcome thank you very much for tuning in and I hope you're enjoying the recipe so far please don't forget to leave a comment or two and like the video. Next thing is I'm going to be adding my jollof blend which has got that smoked paprika flavor in there and it also includes organic tomato powder so that is just intense and beautiful. Now to enhance that seafood flavor the next ingredient I'll be using will be my Boloogh blend that I mentioned earlier. Now I'll leave a link in the description box so yes you can make your purchases this makes cooking much easier we're taking the whole stress away. Bish bash bosh and you're done you're good to go. So of course I've mixed those two and that is beautiful so this is just looking like my stock is great. Now by frying the spices as well it releases its oils and aroma and that's what you want you want to enjoy that you know clay smoked spice blends and seasonings. At this point I'm just making way so I can add my tinned chopped tomatoes. Now you can use your fresh tomatoes but you just have to cook it a little bit longer but I like this because it just cuts my cooking time in half may I say. Now also I do need that acidity that a tomato adds to the stock yes so don't overcook it you need that because it complements really well with the seafood absolutely. So mixing everything together and I'll be cooking this for about eight to ten minutes on that medium to low heat and of course until everything is well cooked. Now let's build upon the flavors all natural flavors so of course I'm adding the cuttlefish that I did fry much earlier yes back to the sauce and of course I'm going to be mixing everything together until it's well combined. For the rice I'll be using this Waitrose Bomba Paella rice yes and now I'm just going to part and make away and then just add my rice as one should. This is looking so good and at this point I'm just going to be mixing everything together until it's well combined. Now you don't need to wash the rice till the water runs clear because we do need the starch but equally as well you do not want to activate the starch too much so once I've mixed everything together until it's well combined I now do add my water why am I using water because I've used the Bolo blend which then works as a stock but if you don't have the Bolo blend you can use your chicken stock if that's what you have available. Of course this is mixed and until it's well combined and I'm not going to be stirring this again now I'll be incorporating more flavors or may I say the seed to it so I've got my cleaned New Zealand green lip mussels and I'm arranging it in one logo logo line. Now this is not one logo logo line ah cha I mean how no in that circular form so you know you can't decorate it to please your eye but yes it's like I'm making sure that each and every you know mussel and the clams which I'm adding now it's perfectly placed and of course it's like I've turned it upside down to make sure that once it's cooking the flavor of the clams and mussels will be sipping into the rice into this whole full flavorful dish. So usually I do get my fresh clams from Waitrose but on this occasion they didn't have it and they had the frozen ones I got the white shelled frozen ones and of course once it thawed it opened up. Now if you have the fresh clams you have to make sure that of course when you click it it should close or you know yes that's when you know that it's fresh but of course because this is frozen yes it's very safe for you to have and here I'm adding my black king prawns so yes this is definitely a dish that you know if you want to impress your guests you definitely make this and particularly if you make this on a barbecue that smokiness will just infuse into it it's a must try definitely and I will repeat this process again or I say this recipe again when I do have guests and I've got the barbecue on yes. Whilst recording this recipe I noticed that I didn't have any frozen peas I was like sacrilege so I definitely knew that I would have to go to the shops to grab that so of course whilst this is bubbling I then used my foil to trap in that steam so that I can then bake or finish this off in the oven whilst I rush to the shops or may I say the grocery shop to grab my peas yes absolutely. Of course you can cook this on your gas stove all the way through but I prefer it in the oven because there'll be an even distribution of heat and I placed it in the oven for 15 minutes and look at this beauty so at this point I got back from the shops so guess what the peas were coming in now if I didn't have to go to the shops to grab the peas then I'm sure I would have actually placed the peas in much earlier but then that would have overcooked the peas so I do like this I prefer that my peas are still crunchy and beautiful once I actually now place this back in the oven for another five minutes. After five minutes you can just tell that the peas are shriveled and everything just looks good so I've taken it out of the oven and just allowed it to rest for about five to six minutes and it's now time for me to serve. Now if you have watched this to this point thank you ever so much you have supported the channel yes and supported me to bring you more interesting recipes. The interesting thing as well I noticed is by turning the clams and the mussels upside down you know they're stuck for some rice so you can imagine scooping that beauty into your mouth for labour. So when you're ready to serve definitely serve it with a wedge of lemon and drizzle that lemon juice all over this beauty because it definitely adds that acidity that I was talking about yes and that just pairs well with the seafood because seafood can be intense sometimes you know what I mean and yes this is where I'd like to say open your mouth let me feed you absolutely flavor-packed Ossadeng Okemene. Just open your mouth for me. Now of course like you know alternatively you can also make your jollof rice recipe if that's what you would like yes and you can actually make your seafood jollof rice. Now I'll leave a link in the description box and so that yes you can also make your jollof. Now you will find all my spice blends and seasonings which are clay smoked and all-natural you know spices and herbs on buyindoodoo.com so grab a bottle or two yes and it's Mothering Sunday coming through next week yes so don't forget to surprise your moms with a gift from buyindoodoo absolutely and everything is gift-wrapped you'll find sauces as I said traditional seasonings and more now naturally you will find traditional African recipes on my blog buyindoodoo.blogspot.com please don't forget to like the video and subscribe if you like what you see so far you'll find me on Facebook Instagram Twitter and snapchat as in to Dubai for faster pass by and say hi no I'll thank you very much for my theme song and until my next recipe with you Kings and Queens take care of you be nice be beautiful be gorgeous and guess what I love you for thank you very much for watching toodles