SEAFOOD PAELLA (PAELLA DE MARISCO)
The ultimate dish for seafood lovers, no wonder this delicious one-pot meal is the national dish of Spain!
Provided by Kimberly Killebrew
Time 40m
Number Of Ingredients 16
Steps:
- Heat the oil in a pan (I'm using a 38 cm paella pan) and cook the onions until soft and translucent, 3-4 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for a minute.
- Add the rice and stir it around until the rice grains are covered in oil. (This accomplishes three things: 1) It helps prevent the rice from releasing too much starch while cooking, 2) it helps prevent the rice from sticking together, and 3) it helps improve the texture of the rice by preventing it from becoming mushy.) Add the white wine and bring it to a boil for one minute.
- Add the peas and smoked paprika and stir to combine. Spread the rice mixture out on the bottom of the pan so that it's evenly distributed. Pour in the Aneto Seafood Paella Cooking Base.
- Simmer the paella over medium-low heat until half of the liquid is absorbed.
- Position the seafood the way you want it to appear in the final dish. Add the piquillo peppers.
- Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.
- Remove from the heat and tent the pan with some aluminum foil for about 10 minutes. Remove the foil and serve immediately garnished with some fresh parsley and lemon wedges.
Nutrition Facts : Calories 431 kcal, Carbohydrate 71 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 808 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
PAELLA DE MARISCO
Paella de marisco is a summer seafood favorite in Spain, and it's no wonder why. The rice dish brings the best of what's fresh from the sea.
Provided by Lori Jo Hendrix
Categories Seafood
Time 1h5m
Number Of Ingredients 18
Steps:
- Add oil to a paella pan over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes and bell pepper. Continue to cook for 2-3 minutes, until peppers have softened.
- Stir in garlic, and saute for another minute. Add rice and stir to combine. Toast the rice in the pan, stirring occasionally for about 2-3 minutes, until fragrant. Stir in wine and bring to a boil, and continue boiling for 1 minute.
- Stir in stock, saffron, and salt. Turn the heat down to medium-low and bring the mixture to a simmer. Cook until half of the liquid is absorbed, gently moving the pan around occasionally to make sure the rice cooks evenly. This will take about 15 minutes.
- Stir in roasted red peppers. Nestle all of the seafood except the shrimp into the rice. Make sure everything is tucked in and evenly distributed.
- Continue to cook, simmering for 20 minutes, until the seafood is cooked through and the rice is al dente. Add shrimp and peas in the last 8 minutes of cooking, distributing them evenly in the rice.
- Once everything is cooked through, turn the heat up to high for about 30 seconds. This will toast the rice on the bottom of the pan. Keep an eye on it - you'll be able to smell it when it's toasted.
- Remove from heat and let rest for 5 minutes. Garnish with chopped parsley and lemon wedges before serving.
Nutrition Facts : ServingSize 1 scoopful, Calories 263 calories, Sugar 4.2 g, Sodium 842.8 mg, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 39 g, Fiber 1.3 g, Protein 20.1 g, Cholesterol 79.5 mg
PAELLA DE MARISCOS
Plan to use this as a starting point & use whatever seafood we gather. Found this in the Tribune's Food & Drink Weekly Guide.
Provided by Busters friend
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 548.4, Fat 18.8, SaturatedFat 2.8, Cholesterol 107, Sodium 1955.7, Carbohydrate 66.2, Fiber 2, Sugar 2.3, Protein 24
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