The foodie whisperer seafood paella recipe

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Seafood Paella Recipe

The Foodie Whisperer Seafood Paella Recipe

This recipe is made to fit a 16" - 17" Paella pan which will serve 4-6 people. For less, cut the recipe in half and use a 13" Paella pan.Author: The Foodie WhispererRecipe type: Seafood PaellaCuisine: Spanish, MediterraneanServes: 4-6 servings

Ingredients

cup extra-virgin olive oil lb Spanish chorizo sausages, slicedKosher salt and freshly ground pepper to taste1 onion, grated finely2 tomatoes, grated finely4 garlic cloves, crushed

Red Bell Pepper, diced finelyBunch flat-leaf parsley leaves, chopped, reserve some for garnish3 green onions chopped finely1 tbsp Sweet Spanish Paprika2 cups short grain Spanish Arborio rice

6 cups lobster stock from bouillon or bouillon paste (maybe a bit extra in case rice need add'l moisture to cook)1 tablespoons chicken bouillon powderGenerous pinch saffron threads1 dozen littleneck clams, scrubbed1 pound jumbo shrimp or prawns, peeled and de-veined

1 dozen mussels lb calamari tentacles6 scallops2 lobster tails or whole lobsters cup sweet frozen peas, thawedThyme sprig for garnishLemon wedges, for serving

Instructions

Make a spice mix out of kosher salt, pepper and spanish paprika to taste. Apply to split lobster tails, peeled shrimp, scallops and calamari tentacles. Put in refrigerator until needed.Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve.Add the lobsters, scallops, shrimp and calamari and brown on all sides, turning with tongs. Remove from pan and reserve.

In the same pan, make a sofrito by onions, garlic, and parsley. Cook for 3-4 minutes to soften onions. Add the paprika and allow to cook for about 40 seconds. Then, add tomatoes and cook until the mixture until it turns a deep burgundy color, similar to tomato paste.Fold in the rice and stir-fry for about 1-2 minutes to coat and toast the grains.Pour in lobster stock (3 cups to 1 cup rice, but depending on different variables, more may be needed toward the end of cooking) and saffron and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Note: While the broth and rice are simmering, taste and adjust the seasoning as needed. Remember, the seafood has seasoning on it, too, so be careful not to overseason.

Add all of the seafood that was reserved and the chorizo at around the 10 minute mark, being careful not to press too hard into the rice (doing so will thin the rice layer out under the seafood and cause it to cook too fast or burn).Continue to let the Paella simmer, without stirring, until the rice is al dente, for another 10 minutes (20 minutes total cooking time).

When the all the moisture has been absorbed and the rice has been cooked to a very slight al dente, turn the heat up for 60 seconds and move the pan around on the fire until you can smell the rice toast at the bottom. Here you are creating the soccarat, the tasty, crispy thin layer of rice on the bottom of the pan.Remove from heat, sprinkle on the peas, cover the paella with foil and allow to rest for 5 minutes. Garnish with parsley and lemon wedges.Enjoy and Cheers, my friends!

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