Seafood Paella Avec Eric Recipes

TRADITIONAL SPANISH SEAFOOD PAELLA RECIPE

Steps:

• In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
• Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
• Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
• Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
• Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).
• Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
• Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
• When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!
• When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.

SEAFOOD PAELLA

Steps:

• Place stock in saucepan and bring to a simmer. Remove from heat and add saffron. Set aside. Rub monkfish with 1/2 tablespoon olive oil and season with salt and pepper. Set aside.
• Preheat oven to 400 degrees. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans. Add onion and garlic and cook over low heat until soft. Add chorizo and saute briefly. Add rice and stir to coat.
• Add stock and stir. Simmer 10 minutes. Check seasoning, adding salt and pepper if necessary. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel. Place shrimp and monkfish around pan; add mussels, hinge-side down.
• Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes. Discard any unopened mussels. Remove from oven, cover loosely with foil and set aside 10 minutes. Scatter scallions on top and serve.

SEAFOOD PAELLA (AVEC ERIC)

Steps:

• Heat a large cast iron or stainless steel paella pan (or the equivalent) over medium high heat and add the olive oil; cook chorizo to render the fat, about 5 minutes.
• Reduce the heat and sdd onions, garlic, saffron, and turmeric and allow the onions to sweat until softenen, but not browned, about 8 minutes.
• Stir in the rice to coat with oil and lightly toast, about 3 minutes.
• Add chicken stock and cook for 15 minutes, stirring occasionally, adding water if the mixture becomes dry.
• Stir in the peas, then nestle the bass in the rice; let cook until the fish just starts to get opaque, 5 minutes.
• Arrange the cockles or clams in a patter, placing the hinges down into the rice so that they open nicely; then place the mussels around in a similar manner.
• Turn the fish portion, then place the shrimp in a pattern as well; arrange the pepper strips like wheel spokes.
• Cook another 5 minutes, then turn the shrimp over; arrange the calamari all around.
• Once the shells are all open (discard those that fail to open), the seafood should all be opaque and cooked through; sprinkle with parsley and arrange the lemon wedges around the outer edge of the pan.

SEAFOOD PAELLA

Steps:

• Cover the shrimp shells with water in a saucepan. Bring to a boil, and then reduce the heat and simmer to create a shrimp broth, about 20 minutes. Strain.
• Heat the oil in a large, heavy-bottomed skillet. Add the shrimp, squid, sofrito, gilthead, langoustines and mussels and cook for 3 minutes. Remove the seafood from the pan and set aside. Stir the rice into the juices from the seafood in the pan and saute for 1 to 2 minutes. Pour over the shrimp broth and red sauce and return the seafood to the pan; stir together. Cover and cook until the broth has been absorbed and the rice is cooked through, 15 to 20 minutes.

SEAFOOD PAELLA

Steps:

• Soak the saffron in 2 Tbs. of hot water.
• In a Paella pan or Dutch oven, heat the oil. Add the onions and cook for 4 minutes. Add the rice and the saffron and cook for 2 minutes, stirring constantly. Add the tomatoes, garlic and chicken broth and bring to boil. Lower the heat and add half of ALL the seafood, the peas and the red pepper. Seasoning with salt and black pepper. Mix once.
• Add the rest of the seafood on top. Cover with parchment paper and lid. Simmer for 30 minutes. DO NOT MIX AGAIN.
• Uncover, let it seat for 5 minutes and serve.