PAELLA MARISCOS
8-10
servings40
minutesPaella de mariscos is a vibrant celebration of the Spanish coast, featuring saffron-infused Bomba rice and a bounty of seafood. When we talk to customers about paella, we often hear the incorrect assumption that the dish is difficult, laborious and finicky. None are true. Paella comes together in less than 30 minutes and is all about having the right tools, ingredients and a pre-prep plan.
Mis en place rules the day when it comes to paella. Have all of your ingredients cut, measured and at the ready, then fire up the pan. Oh, and the pan? This is the best pan for the job – lightweight, easy to maneuver and heat sensitive. The hallmark of a perfect paella is the socarrat—the delicious, caramelized crust that forms on the pan’s bottom.
Be sure you have Spanish Sweet Paprika and Saffron on hand for those big pops of flavor in your next pan of paella. Give it a go! Trust us, it’s doable. That’s why we teach a Paella Class every month in our teaching kitchen.
Ingredients
5 cups Shrimp Stock
6 oz squid or calamari, cut into half inch pieces
1/2 cup finely chopped onion
1 red bell pepper, chopped
3 cloves garlic, chopped
1 large tomato, chopped
3 Tbsp Sofrito
Pinch Saffron
1 tsp Spanish Sweet Paprika
1.5 tsp salt
1.5 cups Bomba Rice
6 oz skinless fish chopped into 1/2 inch pieces – we use Drum
1/2 cup frozen green peas
12 large shrimp, peeled
12 mussels or clams
2 sprigs fresh tarragon
1 tsp fresh thyme
Instructions
- Bring the Shrimp Stock to a simmer in separate pot and cover. Be sure to taste the stock. It should be salted so that it’s tasty and you would eat it on its own – like a soup.
- Heat Arbequina Extra Virgin Olive Oil in the Paella Pan over medium high. Add squid/calamari, onion, red bell pepper, garlic and tomato. Cook on medium heat until onion begins to get transparent, be careful not to burn the garlic. Add oil as needed if things look dry.
- Add the Sofrito, Saffron, Spanish Sweet Paprika, salt and rice. Stir until the rice is well coated and heated through – about 2 minutes.
- Increase heat to high. Add the Shrimp Stock, by ladlefuls, stirring as you go, and maintain a boil with each ladle of stock. Spread the ingredients evenly across the pan. Place the peas and fish. Do not stir and maintain a boil.
- Boil for 7 minutes. After 7 minutes, press the shrimp and mussels/clams into the liquid to submerge them halfway. Continue to boil for 4 minutes. Reduce heat to low and cook until all liquid is absorbed – about 5 minutes. Mussels/clams should now be open.
- Do not stir. Carefully use a spoon to push along the bottom to feel for the crispy, cooked sticking of the “socarrat”—the toasted and caramelized bottom of a paella. Socarrat forms after the liquid is absorbed and the rice sticks to the bottom of the pan. If socarrat has not formed, bring the heat up to med-high and move the pan around until you hear the distinctive snap-crackle-pop of socarrat forming.
- Turn off heat, cover with foil and let sit for 5-10 minutes. Garnish with sliced lemon and parsley
