Seafood paella

Description:

Paella (Valencian: [paˈeʎa], Spanish: [paˈeʎa]) is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba[3] rices for this dish. Other key ingredients include saffron and olive oil.

Country of Origin:

Spain

How to make "Seafood paella" (Recipe):

Ingredients

Broth:

3 cups water

1 cup dry white wine

1 teaspoon saffron threads

2 (8-ounce) bottles clam juice

Herb Blend:

1 cup chopped fresh parsley

1/3 cup fresh lemon juice $

1 tablespoon olive oil $

1 teaspoon dried tarragon

2 large garlic cloves, minced

Paella:

1 pound monkfish or other firm white fish fillets

16 unpeeled jumbo shrimp (about 1 pound)

1 tablespoon olive oil $

2 cups finely chopped onion $

1 cup finely chopped red bell pepper $

1 cup canned diced tomatoes, undrained $

1 teaspoon sweet paprika

1/2 teaspoon crushed red pepper $

3 garlic cloves, minced

3 cups uncooked Arborio rice or other short-grain rice

1 cup frozen green peas $

16 littleneck clams $

1 (7-ounce) jar sliced pimento, drained

2 tablespoons fresh lemon juice $

Preparation

To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.

To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).

Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.

Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes.