Smoky Seafood Paella Recipes
SMOKY SEAFOOD PAELLA
In Spain, the native land of paella, this classic dish is often prepared over a live fire. Georgeanne Brennan and I adapted this recipe from The Mediterranean Herb Cookbook on a wood-fired grill at her home, using onions, garlic, peas, and fresh herbs from her garden. You can use fresh or frozen calamari. The quality of the ham and chorizo is very important, so shop for the recommended types. If you can't find them in your local store, shop online at The Spanish Table or La Tienda (see Resources). One of the secrets to this dish is that the herbs are added in layers. The second secret is to cook it over a wood fire!
Yield serves 6 to 8 as a main course
Number Of Ingredients 20
Steps:
- Prepare a medium-hot fire (a 3-second fire) in a campfire or wood-fired grill.
- Cut the calamari bodies into 1/2-inch-wide rings and set aside with the tentacles. In a small bowl, combine the saffron threads and boiling water and let stand until ready to use.
- Place a 12-inch paella pan or other wide, shallow pan on a grate above the campfire or grill grate. Sprinkle in the dried herbs and stir for a few seconds to toast. Add the olive oil, onions, and garlic and cook, stirring, until the onions are translucent, about 3 minutes. Add the bell peppers and cook for another 3 minutes, or until they begin to soften. Add the rice and continue to cook, stirring, until the rice glistens and has changed color slightly. Add 6 cups of the broth and the saffron water and bring to a boil. Add the calamari, ham, chorizo, fish, and tomatoes and cook for 5 minutes. Add the green peas. Cook until most but not all of the liquid has been absorbed. From time to time, add more broth if it evaporates too quickly from the heat and the rice begins to stick. Continue stirring the rice and adding broth as needed until the rice is cooked.
- Distribute the mussels, clams, and shrimp on top of the rice and push down slightly into the rice. Let them cook, without stirring, for about 10 minutes or until the shrimp are evenly pink and mussels and clams have opened. Remove the paella from the heat. Sprinkle with the fresh herbs, cover lightly with aluminum foil or a cloth and let stand for 5 minutes to allow the flavors to blend. Discard any mussels or clams that have failed to open. Serve hot.
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- Heat a paella pan with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add the scallops into the pan, cook between 60 to 90 seconds per side (my scallops where small, if yours are bigger go 2 minutes per side), then remove from the pan, cover with foil paper and set aside
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