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Seafood Paella Recipe

  • Ingredients: 33
  • Serves: 4

Seafood paella with large onion, finely chopped, olive oil, garlic cloves, crushed to a paste or finely chopped, tomatoes, peeled and chopped, sugar, salt, pimentón dulce, of saffron threads, cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole, medium-grain spanish paella rice or risotto rice, such as arborio or carnaroli, fish or chicken stock, plus more if needed, dry white wine, jumbo shrimp in their shells, mussels, scrubbed and debearded.

Ingredients

  • 1 large onion, finely chopped
  • 5 tbsps. olive oil
  • 2 garlic cloves, crushed to a paste or finely chopped
  • 2 tomatoes, peeled and chopped
  • 1/2 tsp. sugar
  • Salt
  • 1 tsp. pimentón dulce
  • A good pinch of saffron threads
  • 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
  • 2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
  • 3 cups fish or chicken stock, plus more if needed
  • 1 cup dry white wine
  • 12 jumbo shrimp in their shells
  • 16 mussels, scrubbed and debearded

Steak:

Salad:

Assembly:

  • Ingredient info: Dried hibiscus flowers, also called Jamaica flowers, are available at some natural foods stores and at Latin markets. Look for canned chipotle chiles and Cotija cheese at better supermarkets and at Latin markets.

Directions

  1. Step 1 Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes.

    For this step you will need

  2. Step 2 Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling.

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  3. Step 3 Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated.

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  4. Step 4 Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice).

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  5. Step 5 Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly.
  6. Step 6 Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done.

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  7. Step 7 Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked.

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Seafood Paella Recipe

  • Ingredients: 12
  • Serves: 6

Seafood paella with lemon wedges.

Ingredients

For starter

  • 1 tsp. sugar
  • 1/4 cup warm milk or water
  • 1 package active dry yeast
  • 1/2 cup sifted all-purpose flour

For dough

  • Special equipment: a standing electric mixer with whisk and dough-hook attachments

For poaching marrow

  • Garnish: watercress sprigs

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes.
  2. Step 2 Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side.

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  3. Step 3 Add chopped onions and garlic to pot and saut
 until beginning to brown, scraping up any browned bits, about 10 minutes.
  4. Step 4 Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer.

    For this step you will need

  5. Step 5 Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture.
  6. Step 6 Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open).
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