Paella De Mariscos Recipes

PAELLA DE MARISCO

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.

PAELLA DE MARISCOS

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.

PAELLA DE MARISCO

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.