RCI-SF.002.0038.001
Paella de Marisco
Paella de marisco (seafood paella) is the world's most popular paella recipe. It emerged in its mode
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- live mussels with beards removed12 unit
- grated tomatoes400 grams
- diced squid mantles400 grams
- shrimp (deveined and shelled)400 grams
- Valencian rice400 grams
- Norway lobster (Substitute eight very large crawfish or large shrimp if Norway lobsters aren't available.)8 unit
- olive oil6 tablespoons
- diced garlic2 cloves
- sweet paprika1 tablespoon
- strands of saffron (or 1.5 teaspoons of food coloring): See note below regarding saffron.8 to 10 unit
- salt to taste1 unit
Method
1
Heat oil in a paellera over a medium flame.
2
Add mussels and cover with a pot lid. (The lid should cover the mussels but not the entire paellera.)
3
Cook until they open. Then remove and set aside.
4
Add Norway lobsters and sprinkle them each with a pinch of salt.
5
Sear the lobsters. Then remove.
6
Add the diced squid and sauté for about two minutes.
7
Add the shrimp and sauté for about two minutes.
8
Add garlic and sauté until golden brown. This should take about a minute.
9
Add grated tomatoes and sauté for about four minutes. You've just made Spanish sofrito.
10
Add rice and braise until completely coated with sofrito.
11
Add paprika and sauté for about two minutes.
12
Add two liters of seafood broth.
13
Add saffron (or food coloring). Mix well and simmer for about three minutes.
14
Taste the broth and invite your dinner guests to do so as well. If the broth is bland, add salt a pinch at a time until everyone approves.
15
Replace the lobsters and mussels.
16
Begin tasting the rice after it's been simmering for about 20 minute and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear.
17
Your paella is done once you've accomplished the following three things: A) The rice should be slightly firm to the bite. Italians use the same approach when cooking pasta. They call this texture al dente. B) The paella should be a little moist but not soupy. C) You should have a bit of toasted rice on the bottom of the paellera. This is considered a delicacy throughout the Spanish-speaking world.
18
Remove the paellera from the heat and cover it with a white towel (NOT ALUMINUM FOIL). Allow it to sit for five minutes before serving.