Seafood
Paella
(serves
4)
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Soak: |
a |
pinch |
or three of saffron |
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in: |
1/2 |
c |
white wine, warmed |
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Wash and strip the shells (up to the tail
segment) from: |
1/2 |
lb |
medium or large shrimp |
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Boil the shells in a pot with: |
2 |
c |
water |
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for 20 minutes. Strain the shrimp
stock, add enough water or additional shrimp or chicken stock to make 3
cups, and keep warm. |
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Heat a 14" paella pan over a medium-high
flame, add: |
2 |
T |
olive oil |
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and saute the sofrito: |
1 |
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yellow or white onion, diced |
2 |
cloves |
garlic, minced |
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When the onions are translucent, stir
in: |
1 |
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tomato, halved, grated, skin discarded |
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and cook until the water from the tomato
has evaporated. Then add: |
1 1/2 |
c |
rice, Valencian, Arborio, or other
medium-grained variety |
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and stir to coat the rice thoroughly. |
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Add: |
1/2 |
t |
smoked paprika |
1/2 |
t |
salt |
1/2 |
of the |
shrimp stock, heated near
to boiling |
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the white wine & saffron mixture |
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Stir the pot (for the last time) and lower
the heat to maintain a slow boil. As the rice cooks, add the rest
of the shrimp stock, and arrange into it: |
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the prepared shrimp |
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red bell pepper strips, fresh or
roasted |
1/4 |
c |
fresh peas (or green beans, chopped
into 2" pieces) |
8 |
fresh |
clams, in the shell |
8 |
fresh |
mussels, in the shell |
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When everything has been added, cover
the paella with aluminum foil and bake at 350 for 15 minutes, or until
the rice and seafood are cooked. Place the paella back on a low burner,
uncover it, and decorate it with: |
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lemon wedges |
1/4 |
c |
fresh parsley, chopped |
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Serve immediately, or let it sit on a
low heat long enough to nearly scorch the rice on the bottom of the pan.
This caramelized rice is called the socarrat, and is considered
a great delicacy. |
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Buen Provecho! |
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Notes &
Variations:
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Be sure to read the notes on making
paella.
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The clams may be steamed separately (add their
juices added to the stock), and arranged on top of the paella a few minutes
before serving to re-warm them.
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Experiment with other seafood. Squid
can be lightly sauteed in the oil to pre-cook it before frying the onions.
Try pieces of white fish, crab legs, lobster tails.
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Any combination of meats, seafood, and vegetables
can be delicious. Check out our Paella
Valenciana and Vegetable Paella
recipes for ideas.
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