Seafood Paella Recipe

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Seafood Paella Recipe
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• 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 Whisperer
• Recipe type Seafood Paella
• Cuisine Spanish, Mediterranean
• Serves 4-6 servings

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Ingredients

• ¼ cup extra-virgin olive oil
• ¾ lb Spanish chorizo sausages, sliced
• Kosher salt and freshly ground pepper to taste
• 1 onion, grated finely
• 2 tomatoes, grated finely
• 4 garlic cloves, crushed

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• Red Bell Pepper, diced finely
• Bunch flat-leaf parsley leaves, chopped, reserve
  some for garnish
• 3 green onions chopped finely
• 1 tbsp Sweet Spanish Paprika
• 2 cups short grain Spanish Arborio rice

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• 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 powder
• Generous pinch saffron threads
• 1 dozen littleneck clams, scrubbed
• 1 pound jumbo shrimp or prawns, peeled and
  de-veined

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• 1 dozen mussels
• ½ lb calamari tentacles
• 6 scallops
• 2 lobster tails or whole lobsters
• ¼ cup sweet frozen peas, thawed
• Thyme sprig for garnish
• Lemon wedges, for serving

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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.

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• 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.

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• 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).

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• 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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