Paella De Mariscos Recipes

Steps:

• 1. First early in the day prepare a fish broth, I use shrimp shells or a fish head (gills removed)from the fish market. I add about 3 quarts of water, a 1/2 onion 3 cloves garlic a bunch of parsley, a piece of green pepper some salt and pepper and bring to a boil. After it starts to boil reduce the flame and slow simmer add 2 tsps. Asian fish sauce, and a good squeeze anchovy paste. cook for a good hour strain and add a bottle of clam juice, stir and reserve for later. Be sure to keep the broth good and hot on a low flame. These ingredients here are not in the ingredient recipe above as this is an easy recipe for fish broth that cannot be found in the store. I will post recipes for fish & chicken broth within a few days.
• 2. Make a paste with the parsley, garlic, thyme, 1/2 tsp. salt if you have a mini processor this is ideal if not use a mortar & pestle. After grinding add paprika and a little water to make a paste. Set aside for later.
• 3. Pre heat oven to 400 degrees. Next heat the olive oil in a large paella pan or sauté pan add the half of the diced garlic and quickly sauté being careful not to scorch the garlic. Add the fish, and squid quickly sauté about 1 or 2 minutes remove to a platter.
• 4. Next add to the same pan a little more olive oil and add the diced veggies pimento strips, leeks, onion, lima beans or peas and remaining garlic cook over medium heat until the veggies are somewhat limp. Next raise the heat and add the tomatoes and cook about 2 minutes more.
• 5. Next pour in the rice and stir well in the veggie mix coating all of the rice with the mixture. Now add all the hot broth called for and raise the heat. Bring to a boil for about 2 1/2 to 3 minutes.
• 6. Now add the fish, calamari and the paste of garlic and parsley and the salt. Stir well taste to see if it has enough salt. Boil for 2 minutes until some of the broth is absorbed. Paella should still have sufficient liquid at this point.
• 7. Now add the shrimp, mussels and the clams stir just a bit so the seafood gets mixed in the rice and remove the pan to the hot oven. Cook uncovered until the rice grain is soft about 10/12 minutes for a gas oven and 15/20 minutes for an electric oven. After time has elapsed check rice to see if the all the liquid has been absorbed if there is still liquid remove from oven and set on a medium high heat gas or electric burner and cook for one or two minutes uncovered. Do not stir. Then cover with foil, reduce the heat to low and let sit for 5 to 10 minutes until rice is cooked. Garnish with pimento strips and lemon wedges. Enjoy, Buen Appetito

Steps:

• Make the sofrito. Heat a 12-inch paella pan over medium-high heat. Add 3 Tbsps. oil, then the onions and cook, stirring frequently, until the onions are softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the grated tomatoes and cook, stirring frequently, until the tomatoes have lost most of their moisture and the sofrito is reduced to about one-fourth cup, 8 to 10 minutes. Remove from heat and place the sofrito in a small bowl. Wipe the pan.
• Return the pan to medium-high heat. When the pan is hot, add the remaining oil, then the cod and squid. Sear the fish, stirring frequently, about 1 minute. Reduce the heat to medium and add the sofrito back to the pan. Cook, stirring the sofrito with the fish to blend the flavors, for 3 minutes. Add the wine, stirring to remove any bits of flavoring from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute.
• Stir in the fish broth, then add the saffron and bay leaf. Season with the salt; the broth will be a bit salty at first, but will even out as the rice cooks.
• Spread the rice evenly in the pan. The rice should be completely submerged; if not, add more broth to the pan. Do not stir the rice. Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Arrange the mussels and shrimp over the rice and continue to cook, being careful not to break the film that forms on the surface of the rice or the rice will not cook evenly. Rotate the pan as needed so the paella cooks evenly. Cook until the liquid is mostly absorbed by the rice, the shrimp are firm and opaque and the mussels have opened, about 10 minutes. Remove from heat.
• Cover the pan loosely with paper towels and rest for at least 5 minutes before serving at warm room temperature. The paella can remain at room temperature for up to 2 hours, covered, before serving.

Steps:

• In a measuring cup, combine dry white wine and saffron; stir and set aside for about 20 minutes.
• Preheat oven to 400ºF/200ºC.
• In a paella pan over medium heat, add oil and when it gets hot, add onions and sauté for 2 minutes. Add red peppers, orange peppers, yellow peppers and poblano peppers; sauté for 2 minutes.
• Add pressed garlic and sauté for 1 minute. Season with smoked paprika, red pepper flakes, ground sea salt and freshly ground black pepper; sauté the spices for 1 minute, stirring constantly.
• Add a sprig of thyme and the white wine saffron mixture; stir until well blended and let it simmer for 2 minutes.
• When the liquid is almost evaporated, add fire roasted tomatoes, combine with the other ingredients and bring it back to a simmer before adding bomba rice. Stir until the rice is evenly distributed with the mixture.
• Pour in chicken broth, blood orange juice and frozen peas. Blend the ingredients very well, increase the heat and bring the mixture to a boil.
• Transfer to the preheated oven and cook for 15 minutes.
• When the time is up, we'll remove from the heat and add calamari rings making sure they're evenly spaced. Tap them down gently to partially submerge them. To this, add mussels, clams, prawns and scallops. Press down gently on the seafood just like with the calamari earlier to partially submerge them so they don't dry out.
• Transfer the pan back to the oven and cook for 15 minutes.
• Remove from the heat and to allow the rice to absorb any liquid without drying out, cover the pan with foil and place a clean dish towel on top. Let it rest for 5 minutes.
• Before serving, sprinkle on some fresh chopped parsley and garnish with lemon wedges.

Steps:

• In a measuring cup, combine dry white wine and saffron; stir and set aside for about 20 minutes.
• Preheat oven to 400ºF/200ºC
• In a paella pan over medium heat, add oil and when it gets hot, add onions and sauté for 2 minutes. Add red peppers, orange peppers, yellow peppers and poblano peppers; sauté for 2 minutes.
• Add pressed garlic and sauté for 1 minute. Season with smoked paprika, red pepper flakes, ground sea salt and freshly ground black pepper; sauté the spices for 1 minute, stirring constantly.
• Add a sprig of thyme and the white wine saffron mixture; stir until well blended and let it simmer for 2 minutes.
• When the liquid is almost evaporated, add fire roasted tomatoes, combine with the other ingredients and bring it back to a simmer before adding bomba rice. Stir until the rice is evenly distributed with the mixture.
• Pour in chicken broth, blood orange juice and frozen peas. Blend the ingredients very well, increase the heat and bring the mixture to a boil.
• Transfer to the preheated oven and cook for 15 minutes.
• When the time is up, we'll remove from the heat and add calamari rings making sure they're evenly spaced. Tap them down gently to partially submerge them. To this, add mussels, clams, prawns and scallops. Press down gently on the seafood just like with the calamari earlier to partially submerge them so they don't dry out.
• Transfer the pan back to the oven and cook for 15 minutes.
• Remove from the heat and to allow the rice to absorb any liquid without drying out, cover the pan with foil and place a clean dish towel on top. Let it rest for 5 minutes.
• Before serving, sprinkle on some fresh chopped parsley and garnish with lemon wedges.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/NiIGY7vMHjQ