Paella W Jumbo Schrimp Tiny Scallops Calamari Recipes

SEAFOOD PAELLA

Steps:

• Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels.
• Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn't cooked fully yet.
• Remove the seafood from the pan and set aside.
• In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
• Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
• Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
• Pour in the stock then reduce the heat, partially cover and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
• Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
• Season to taste and serve with lemon wedges and chopped parsley.

SHRIMP AND SCALLOP EASY PAELLA

Steps:

• In a medium saucepan, heat the chicken stock until boiling.
• In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
• Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
• Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
• Decorate with the chopped parsley and lemon wedges.

MARIA'S PAELLA

Steps:

• Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.
• Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.
• Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
• Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

SPAGHETTI WITH CALAMARI, SCALLOPS & SHRIMP

Steps:

• Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
• To prepare the seafood: Cut the calamari bodies, including the tentacles, into 1/2-inch rings. Pull off the side muscle or "foot" from the scallops and discard. Remove the shells, tails, and digestive veins from the shrimp; rinse and pat dry.
• Pour the olive oil into the skillet, set it over medium-high heat, scatter in the sliced garlic, and cook, stirring occasionally, until it begins to sizzle and color, about 1 to 2 minutes. Dump in the cherry tomatoes, sprinkle on the teaspoon salt and the peperoncino, and cook for about 5 minutes, stirring and tossing tomatoes in the pan, until softened and sizzling in their juices but still intact.
• Start cooking the pasta first and the seafood right after, so they are ready at the same time. Drop the spaghetti into the boiling water, stir, and return the water to a boil.
• As it cooks, scatter the calamari rings and tentacles in the pan with the tomatoes, and get them sizzling over medium-high heat. Let the pieces cook for a minute or two, then toss in the scallops, and spread them out to heat and start sizzling quickly. After they've cooked for a couple of minutes, toss in the shrimp, ladle in a cup of boiling pasta water, stir the seafood and sauce together, bring to a steady simmer, and cook for 2 or 3 minutes, just until the shrimp turn pink and begin to curl.
• As soon as the spaghetti is barely al dente, lift it from the pot, drain briefly, and drop into the skillet. Toss the pasta and the simmering sauce together for a minute or two, until the spaghetti is nicely coated with sauce and perfectly al dente, and the seafood is distributed throughout the pasta. Turn off the heat, sprinkle on the basil and parsley, and drizzle on another 2 tablespoons olive oil. Toss well, heap the spaghetti into warm bowls, giving each portion plenty of seafood, and serve immediately.

PERSONAL PAELLA WITH SQUID AND SCALLIONS

Steps:

• Preheat the oven to 400°F.
• Combine the seafood stock, saffron, and pimenton in a small saucepan over medium heat and bring to a simmer; reduce the heat to very low and cover.
• Lightly season the squid with salt and pepper. In an 8-inch cast-iron or other heavy skillet, heat 1 teaspoon of the olive oil over medium-high heat. When it shimmers, add the squid and cook, stirring frequently, just until the squid lose any translucence and exude their juices, 30 to 60 seconds. Transfer the squid to a plate and decrease the heat to medium.
• Add the remaining 1 teaspoon of oil, then the red pepper flakes, scallions, and garlic and sauté until the scallion starts to soften, another 2 to 3 minutes. Add the rice and cook until the grains are well coated with the pan mixture, 1 minute.
• Pour in the hot broth and bring to a gentle boil. Decrease the heat to medium-low. Taste the liquid and add salt to taste, then let it continue to gently bubble, swirling the pan occasionally, for 8 to 10 minutes, or until the rice has swelled and absorbed much of the liquid; it should still be slightly soupy.
• Stir in the squid and tomatoes. Transfer the pan to the oven and bake, uncovered, for 10 to 15 minutes, until the rice is al dente, or mostly tender but with a little resistance in the center.
• Remove the pan from the oven, cover with a lid or aluminum foil, and let it sit for about 5 minutes, until the rice is tender. Uncover and return it to the stovetop over medium-high heat and cook for about 2 more minutes, to brown the bottom of the rice.
• Spoon it out onto a plate, and eat. Don't worry if it sticks. Just scrape it up and know that this is what the Spanish call soccarat, the crispy pieces that are considered a sign of a great paella.