Paella de Mariscos - Seafood Paella
Category:
If you love seafood, this is a great way to satisfy your craving.
Ask a thousand Spaniards what the real recipe for paella is, and you will get a thousand answers. The recipe below is my version of a seafood paella to cooked over a gas barbeque grill and using the 15 inch Carbon Steel Paella Pans we carry.
| Product Featured in this Recipe |
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| Carbon Steel Paella Pan |
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Preparation time
Cooking time
Waiting time
15m
Ingredients
For 6 Person(s)
Recipe
- 1/4 cup(s) extra virgin olive oil
- 1 large onion, finely chopped
- 2 plum or roma tomatoes, seeded and finely chopped
- 8 clove(s) garlic, minced
- 4 jarred piquillo peppers (or 2 large roasted red peppers), diced
- 2 teaspoon(s) tomatoe paste
- 1 teaspoon(s) paprika
- 1/2 teaspoon(s) Bijol or yellow food coloring (available in Latin grocery stores)
- 1 pinch(es) saffrom threads
- 16 ounce(s) bottled clam juice
- 4 cup(s) seafood broth
- 2 cup(s) Valencia style or other short grain rice
- 6 ounce(s) frozen peas
- 1 1/2 dozen(s) fresh small clams, scrubbed
- 1 dozen(s) large shell-on shrimp or langoustines
- 1 pound(s) small squid
- 1 pound(s) firm fleshed fish (I like Cod), cut into medium cubes
Garnish
- lemon wedges
Seafoods
- 1 1/2 dozen(s) fresh mussels, scrubbed and de-bearded
Paella de Mariscos - Seafood Paella Directions
- Clean the squid removing its innards and spine, separating the tentacles from the rest of the head, and cutting the tubes into rings.
- Normally the paella is made with head-on and unpeeled shrimp as it makes a very impressive presentation {as pictured}, personally I enjoy it better when the shrimp are peeled, up to you. If you want, de-head, peel and devein the shrimp, reserving the heads and peel to make or enhance the seafood stock.
- Wrap the saffron in aluminum foil and lightly pass the “package” three times over and open flame, or briefly over an electric stove being careful not to burn it, and grind the threads into a powder with a mortar and pestle and add to clam juice and let it soak.
- If you are using store bought seafood stock, boil the stock along with the shrimp heads and peel to enhance its flavor.
- Place the Paella Pan in a gas barbeque grill on high heat and half the olive oil.
- Add the shrimp and some salt and sauté for a couple of minutes until they turn red, then remove and set aside.
- Add the remaining oil and when it has heated thoroughly, add the squid and sauté for 5 minutes.
- Add the onion, garlic, and sauté until fragrant, then add the chopped tomatoes and piquillo or roasted red peppers, and cook for 3 to 5 minutes. Add some salt and pepper, paprika, Bijol (yellow food coloring) and cook for a couple of minutes more.
- Add the tomato paste and cook for approximately 2 more minutes.
- Add the rice, stirring thoroughly to coat the rice.
- Add the clam juice and seafood broth along with 1tbsp salt, and bring the liquid to a boil and stir.
- Add the fish, clams, and mussels, strategically placed around the pan, pressing then into the liquid as much as possible, putting the edges of the clams and mussels so that when they open, the open side will face up. Reduce the heat to low and cook, without stirring until rice begins to swell, about 10 minutes with the barbeque lid closed (discard mussels or clams that do not open.) If your use to cooking risotto you will be tempted to stir, but don’t, it will be fine. You should however rotate the pan periodically to ensure even cooking in case of hot spots.
- Open the barbeque and artistically arrange the shrimp previously sautéed on top of the rice. Sprinkle the frozen peas over the rice and cook for about 10 more minutes with the lid closed, or until the liquid is fully absorbed and the rice is soft. The longer the paella is cooked after the liquid is absorbed the more a delicious socarrat will develop, which is the term used in Valencia to describe the delicious caramelized crunchy rice crust which forms the base, be careful not to burn it though.
- Remove the pan from the heat and let rest for about 10-15 minutes before serving.
- Before serving, fluff the rice with a fork, making sure the seafood is artistically arranged and garnish with lemon wedges.
