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    • Crayfish Paella

    Mark Sharron
    Medium difficulty
    45 minutes
    03-Jun
    Crayfish Paella is an easy-to-make and delicious dish perfect for any occasion. This traditional Spanish dish contains crayfish, rice, vegetables, and spices. It is a flavorful and comforting meal that will please any palate. The combination of the ingredients creates a unique flavour that is sure to satisfy. The preparation is simple, and the cooking time is relatively short, making it an ideal dish for busy weeknights. With its rich flavour and unique texture, Crayfish Paella will surely become a family favourite.  
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    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, chopped
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon saffron threads
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon red pepper flakes
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground cinnamon
    • 1 cup short-grain rice
    • 2 cups chicken broth
    • 1/2 cup white wine
    • 1/2 pound cooked crayfish, peeled and deveined
    • 1/2 pound cooked shrimp, peeled and deveined
    • 1/2 cup frozen peas
    • 1/2 cup chopped fresh parsley
    • Lemon wedges, for serving

    Method

    • How to Make Crayfish Paella
    • Warm 2 tablespoons olive oil in a large wide pan over medium heat
    • Add finely chopped onion and sauté until translucent
    • Add minced garlic and cook for 1 minute until fragrant
    • Add chopped red bell pepper and cook until slightly softened
    • Stir in smoked paprika, saffron threads, dried oregano, ground black pepper, red pepper flakes, sea salt, cumin, and cinnamon
    • Add short-grain rice and stir to coat each grain with oil and aromatics
    • Pour in white wine and stir until most of the liquid evaporates
    • Add chicken broth, then bring to a gentle simmer
    • Reduce heat to low and cover the pan, letting rice cook undisturbed for 15 minutes
    • In a separate small pan, gently warm the cooked crayfish and shrimp, then set aside (optional for optimal texture, can also add directly to rice later)
    • After 15 minutes, scatter frozen peas evenly over the rice
    • Add the cooked crayfish and shrimp on top of the rice
    • Re-cover and cook for another 5 minutes until rice is tender and liquids are absorbed
    • Remove pan from heat and let paella rest, covered, for 5 minutes to allow flavors to meld
    • Sprinkle chopped fresh parsley over the top just before serving
    • Serve with lemon wedges on the side for squeezing over each portion
    • For plating, use a wide shallow bowl or classic paella pan; arrange seafood visibly on top and garnish with parsley and lemon wedges
    • Serve immediately while hot for best texture and aroma
    • Offer extra lemon wedges and fresh chopped parsley on the table for customization