MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Seafood Paella
Categories: Seafoud, Poultry, Vegetables, Herbs, Rice
Yield: 6 servings
4 1/2 c Chicken stock
1/2 ts Saffron threads; crumbled.
Loosely measured
1/4 ts Salt
3 tb Olive oil
1/2 Yellow onion; fine chopped
1/2 Red bell pepper; fine
Chopped
3 cl Garlic; fine chopped
6 oz Mild dried chorizo; in thin
- half-moons
3 c Short-grain rice
14 oz Can fire-roasted diced
- tomatoes
1 c Frozen green peas
1 lb Large (U-24) shrimp; peeled,
- deveined, tails on
1 lb Mussels; rinsed, scrubbed
1 lb Littleneck clams; rinsed,
- scrubbed
1/4 c Chopped parsley; garnish
Heat a gas grill to medium-high heat (375ºF/190ºC), or
light a charcoal grill and let burn until the charcoal
is covered with gray ash.
STEEP THE SAFFRON: In a saucepan over medium heat, bring
the stock to a boil. Add the saffron and salt. Turn off
the heat and let the saffron steep for at least 15
minutes. Taste and add more salt, if needed.
COOK THE SOFRITO BASE: In a 12" to 14" stainless steel
skillet or cast iron pan, heat the oil over medium heat
on top of the stove. Add the onion and red pepper, and
cook for 5 to 7 minutes, or until the onion is
translucent. Stir in the garlic and chorizo.
ASSEMBLE THE INGREDIENTS BY THE GRILL: On a table next
to the grill, set the skillet with the sofrito, the
rice, tomatoes, infused stock, salt, peas, shrimp,
mussels, and clams.
BEGIN COOKING THE PAELLA: Set the skillet with the
sofrito on the grill. Add the rice, and cook, stirring
often, for 4 to 5 minutes, or until the rice is coated
with oil and lightly toasted.
Stir in the stock, tomatoes, and peas. Taste for
seasoning and add more salt, if you like.
Spread the rice evenly over the bottom of the pan. Close
the grill cover and simmer the rice without stirring for
15 minutes, or until the rice absorbs most of the stock.
If the mixture looks dry, pour about 1 cup of hot water
over it, but do not stir.
ADD THE SEAFOOD: Nestle the mussels and clams into the
rice with the hinge sides up so they release their
juices into the rice. Arrange the shrimp around the
shellfish.
Cover the pan with foil, close the grill and cook for 6
to 10 minutes longer (depending on the heat of your
grill), or until the rice and shrimp are both cooked
through and the mussels and clams are open. (Discard any
shellfish that remain tightly shut once everything else
is cooked.)
CHECK TO SEE IF THE BOTTOM IS BROWNED: Slip a spatula
under the rice and check to see if you have achieved the
elusive golden brown socarrat. If not, set the pan over
the heat, uncovered, for a few minutes to lightly
caramelize the bottom.
Sprinkle with parsley and bring the whole pan to the
table for serving.
By Sally Vargas
RECIPE FROM:
https://www.simplyrecipes.com
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