Seafood Paella

on

Total time: 2 hours
Yield: 2 Servings

Ingredients:
  • 4 whole shrimp
  • 120g squid, cut in thin rings
  • 120g of rice, preferably the bomba variety, or any risotto rice
  • 1 slice of lemon rind
  • 1 clove of garlic
  • 1/2 tsp. saffron powder
  • 80g chopped white onion
  • 80g chopped red peppers
  • 80 mL fresh tomato puree
  • 1/4 glass of dry white wine
  • 500 mL fish broth
  • 1 tsp. salt
  • 30 mL extra virgin olive oil

Directions:
  1. Turn the paella pan onto a low/medium heat level.
  2. Generously drizzle most of the olive oil into the pan saving a quarter for later.
  3. Add the whole garlic clove and the lemon rind until they both turn a golden color, remove both ingredients from the pan setting the garlic clove to one side for later.
  4. Sear all of the shrimp for 30 seconds on each side.
  5. Using the back of a wooden spoon press down firmly on the heads of the shrimps until all of the liquid (corral) is released, allow this to caramelize in the pan, for 30 seconds.
  6. Remove all of the shrimp and place them onto a plate.
  7. Add a little more olive oil into the pan and cook the squid rings for a total of 30 seconds all over, continue by removing the quid and any juice left in the pan placing them on the same plate as the shrimp.
  8. To begin the sofrito add a little more olive oil into the pan, place in the chopped onions, and fry them until golden, at the same time finely mince the garlic clove to add it to the onions.
  9. Once the onions and garlic have reached the desired caramelization set them aside in a corner of the pan.
  10. Place the red peppers into the center of the pan, add a drizzle of olive oil and cook them until they reach a charred color, 8 to 10 minutes of cooking time.
  11. At this stage mix, all of the vegetables together in the pan and continue cooking them until they are dark in color, constantly move your ingredients around to evenly distribute the heat.
  12. Deglaze the pan using the white wine, when the alcohol has evaporated add the tomato puree and allow the mixture to reduce until it reaches a jam-like texture.
  13. In order to bloom your spices make a small well in the center of the mixture and add a tbsp of olive oil and place the saffron powder into it, the spices will begin to bubble, when they have reached the bubbling point in the center incorporates them well into the sauce.
  14. At this stage add in all of the rice ensuring it is fully mixed into the sofrito, and cook in the sauce for a further 2 minutes.
  15. Place the entirety of the fish broth into the pan, mix well and slowly so as not to lose any from the sides, and take the temperature up to medium heat. Season to taste.
  16. Begin stirring the mixture by making small circular motions across the circumference of the pan, bringing it into the center, and picking up any bits that are stuck to the bottom. After four minutes of constant stirring, the mixture will become thick and gelatinous in texture, this indicates that the starch has been successfully extracted, if the mixture has not reached this thickness continue stirring it for another two minutes.
  17. Remove the spoon, using the handles keep the pan firmly on the stovetop and shake it slowly, do this for 60 seconds until the mixture is evenly spread out across the pan.
  18. In order to achieve the crispy layer of rice "socarrat° leave the pan on the stove on a medium heat level, the smoke released from the center of the pan will indicate that the rice is caramelizing properly when the smoke begins to smell like burnt toast -approx. 2 minutes- and then turn the power off.
  19. Place the seafood very delicately on top of the rice, do not press any of the ingredients into the rice or mix the rice anymore, add the remaining juice saved from the squid.
  20. Cook the paella in the oven at 200 degrees celsius or 395 degrees Fahrenheit for 15 minutes.
  21. Drizzle olive oil and serve.

Seafood Broth
Total time: 2 hours
Yield: 3 liters

Ingredients
  • 750g crustacean shells
  • 350g small white fish
  • 250g extra virgin olive oil
  • 4 garlic cloves
  • 4 liters of cold water
  • salt
Directions:
  1. Place a large deep pot on high heat.
  2. Add the olive oil and brown off the garlic cloves, leaving them whole.
  3. Before the oil starts to smoke add all of the crustaceans and white fish stirring well.
  4. Turn the heat down to medium and using the back of a wooden spoon press down on all the ingredients to release the flavor. Cook for a further 5 minutes.
  5. Place all of the water into the pan and allow the mixture to come to a boil.
  6. Turn the heat down to low and allow the mixture to simmer for 30 minutes, using a timer.
  7. Using a spider or a handheld sieve remove any foam that appears on the surface of the liquid.
  8. Remove the ingredients from the broth, saving only the liquid.
  9. Reduce the liquid by half the amount on a low simmer. 20 minutes.
  10. Season to taste. Remove and cool until it reaches room temperature, then refrigerate.
*Chefs tip: this broth can be frozen and lasts up to 6 months
*Picture and Recipe from Eliza Christensen

Comments

Post a Comment