Seafood Paella
Paella is traditionally a rice dish that is believed to have originated to the current form near the eastern coast of Spain’s Valencian region in the mid 19th century. There are numerous types of paella, and the dish can be created with various types of ingredients, including seafood, chicken, and vegetables. This recipe is for a seafood paella that is sure to be a hit!
Ingredients:
3 cups rice, converted, parboiled
1 cup olive oil
6 cups of fish broth, preferably homemade
5 tomatoes, chopped
4 garlic cloves, minced
1 big onion, chopped
2 green peppers, chopped
1 red pepper, chopped
1 small jar of red peppers, cut lengthwise for garnish
1.5 pounds langoustines (Norway Lobster), peeled but head and tail on
2 pounds mussels
1/2 pound clams
1 pound fish for fish-broth - totally 6 cups of broth
1.5 pounds squid, cleaned and cut in stripes
Lemon wedges for garnish (3 lemons)
1/2 teaspoon saffron and yellow food-coloring (Mix with heated broth)
3/5 ounces defrosted small peas (not necessary)
Salt and pepper
Directions:
Make the fish-broth (mix water, fish bones, chopped onions, carrots, parsley, 1 bay leaf and salt and pepper). Cook for 15 minutes.
Clean the squid and cut in stripes. Season. Cover and save.
Put the mussels and clams in a pan and cook til open. Discard the shells that have not opened. Cover.
In a paella pan, heat olive oil. Add chopped onion, green and red pepper. When half soft, add garlic and tomatoes. Sauté until tender. Season.
Add rice and cook for a moment. Add hot fish broth (6 cups), saffron, and food coloring.
After 10 minutes, incorporate the squid. 5 minutes before the rice is done, add the langoustines, mussels, clams, and red pepper from the jar.
When rice is done, decorate with lemon wedges and peas.
Cover with a kitchen towel for 5 minutes before serving.
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This entry was posted on Wednesday, November 4th, 2009 at 4:44 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
