Paella De Marisco (Seafood Paella)

Ingredients:

  • 2 cup of short grain rice (Bahia, Balilla, Bomba, Senia, or Calasparra)

  • 12 mussels; in their shells 

  • 12 clams; in their shells (use of mussels and clams is personal preference)

  • 1 lb. prawns

  • 13 ounces of chicken

  • 6 links chorizo (optional if meat is desired)

  • 6 cups of fish or chicken stock (low sodium)

  • 1 C. clam juice

  • 1 ½ onion

  • 2 small garlic cloves

  • 6 large tomato

  • 12 saffron threads

  • 9 tablespoons olive oil

  • 1 cup peas and/or green beans

  • pinch smoked paprika


Directions:

  1. Peel and chop the onions and garlic

  2. Cut the end off the tomato and grate the tomato using a box grater; discard the skin

  3. Chop the chicken and chorizo into cubes

  4. Clean the mussels and clams under cold water and set aside 

  5. Boil fish stock and clam juice with the saffron threads and smoked paprika in a separate pan

  6. Heat the oil in the paella pan and sauté the prawns for 1 minute on each side (lightly season with salt)

  7. Remove the prawns from the pan and set aside to be used later

  8. In the same oil, sauté the chicken until cooked through (lightly season with salt)

  9. Remove the chicken from the pan and set aside to be used later

  10.  In the same oil, sauté the chorizo until cooked through

  11. Remove chorizo from pan and set aside to be used later

  12. Add the onions and sauté for 2 minutes

  13. Add the peas and green beans and sauté for 2 minutes (if using frozen pre-cooked vegetables, add them at the end)

  14. Add the grated tomato and chopped garlic

  15. Let the tomato sauté until the water from the tomato evaporates

  16. Add the rice, let it cook for 2 minutes; do not mix

  17. Using a ladle, add the boiling fish stock with the saffron threads and smoked paprika; sauté for one minute (do not stir)

  18. Tuck in the mussels and clams evenly throughout the pan 

  19. Allow to cook for 5 minutes on high heat, then reduce to a lower heat for another 7 minutes

  20. Add the prawns, chicken, chorizo and cook for another 3 minutes on low heat

  21. Taste for seasoning adjustment

  22. Turn off the heat and let the paella stand for 3 minutes before serving

Yields: 6 servings

Equipment List:

  1. Paella pan (can also use sauté pan)

  2. Spatula

  3. Ladle 

  4. Cutting boards

  5. Chef knives

  6. Colander

  7. Box grater 

  8. Small bowls for holding individual ingredients

Seasonal Recipesnothyme