Paella de mariscos y pescado (Seafood Paella)

This is a tradicional, authentic recipe; the types and amounts of seafood vary dramatically depending on location, availability and preference. Feel free to alter them according to your preferences. Paella can also be meat-based or vegetarian!

Four-Six Servings

Ingredients:
600 grams of Spanish Calasparra or Bomba rice (medium grain rice can substitute)
10 mussels
100 grams monkfish cut into pieces
100 grams small peeled shrimp
100 grams squid tubes (cut into rings)
200 grams large raw shrimp
100 grams clams
½ green pepper
½ red pepper
2 garlic cloves
3 ripe tomatoes
50 grams cooked peas
a couple of saffron threads
1 tsp. paprika
a few pinches of pepper
salt
¾ cup olive oil
fish stock (3-5 cups)

Directions:
Peel the tomatoes, cut tomatoes, garlic cloves and peppers into small pieces and set aside. Alternatively, you can use a cheese grater to grate the tomato. It is used to make the sofrito, the base for the paella which most resembles a sauce. (Onions, carrots and parsley are other vegetable options that can be added or substituted in a paella, but the tomato is necessary as the base).
Prepare the seafood: devein and peel shrimp (some can be left whole for presentation if desired), scrub and debeard mussels.
The sofrito is made by placing 3 tbsp. olive oil in the paellera to heat (a large, shallow frying pan can be used), then adding the pepper and garlic. Allow this mixture to cook on medium heat for about 8 minutes, stirring occasionally. Add the tomato and paprika, cook until the liquid from the tomatoes has evaporated. Set aside in a bowl.
While the sofrito is cooking, steam the mussels in a saucepan, covered, on low heat for five minutes. Place the clams in a bowl of cold water and salt for 15 minutes to remove the sand. In the paella pan on medium-high, heat 2 tbsp. olive oil, add the shrimp and monkfish and cook for 1.5 min. while stirring. Add the calamari rings and cook for another 1.5 min. Lightly season with salt and pepper. Set the prepared seafood aside.
Place the rice in the paella pan with twice as much fish stock as rice. As you cook, you can add fish stock as necessary. Heat until it comes to a boil, sprinkle the saffron, salt, and pepper evenly over the rice. After cooking for 10 minutes, add the seafood. Cook for an additional 15 minutes without stirring (move the pan occasionally to ensure that the rice cooks evenly). Make sure the seafood (especially the fish) is cooked and the rice is “al dente.” The liquid should diminish when the dish is completed, leaving only enough for the rice to absorb in the 10 minutes after cooking. Add the peas, remove from the stove and cover. The paella should sit covered for 10 minutes before serving to attain the correct consistency. Sprinkle with lemon juice and garnish if desired. Paella is often garnished by arranging the shellfish in a decorative way on top of the rice.

Tortilla Recipe

Click here for a random recipe