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SEAFOOD PAELLA

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SEAFOOD PAELLA

Features:
    Cuisine:
      • 1 hr 55 mins
      • Serves 4
      • Medium

      Directions

      Paella is the perfect base for all kinds of fresh seafood. While not considered the most traditional of paellas, which typically use rabbit, chicken and chorizo,  seafood paella is always popular. It is best to cook your paella over a charcoal grill if you can. lt will give your paella the smoke it needs for the absolute best texture and flavor.

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      Steps

      1
      Done

      Prepare and heat a charcoal grill large enough to fit an 18" paella pan.

      2
      Done

      Heat seafood/fish stock in a large pot. Stir in saffron.

      3
      Done

      Pat fish and shrimp dry with paper towels. Sprinkle with salt and let sit 10 minutes.

      4
      Done

      With a mortar and pestle, mash parsley, garlic, thyme and 1/8 tsp salt into a paste; stir in paprika. Add a splash of water if needed to create a paste.

      5
      Done

      Heat 6 tbsp of oil in 18" paella pan over medium high heat and quickly cook the cod for just a couple of minutes. Do not fully cook. Remove to warm platter and set aside..

      6
      Done

      Add remaining 2 tbsp of oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes.

      7
      Done

      Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Add in the cod. Stir in parsley paste. Taste for salt.

      8
      Done

      Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary. For a good paella, the rice is allowed to cook on the bottom to create a lightly burnt crust known as a socarrat.

      9
      Done

      Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Split the lobster tails down the back and place on top, shell side down. Cook, uncovered, for 15-20 minutes until rice is almost done. Scatter in the frozen peas. Remove pan from the heat and cover with foil. Let sit 10 minutes. Garnish with lemon wedges and serve.

      Ian Cooks

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