DINNER
Seafood Paella
This seafood paella with calamari is the dish all your family and friends will beg you to make again. It is incredibly flavorful and has been made by my family in Catalonia, Spain for many generations.
DINNER
This seafood paella with calamari is the dish all your family and friends will beg you to make again. It is incredibly flavorful and has been made by my family in Catalonia, Spain for many generations.
Paella is the mother of all the one-pot meals, so it makes a supreme party dish. Improvisation rules the day, since even in Spain the issue of what ingredients should go in paella is hotly disputed, making it impossible for foreigners, let alone Spaniards, to dictate them strictly.
Paella is essentially a rice dish, and the type of rice does make a difference. Spanish bomba rice, a medium-grained stubby rice that absorbs liquid well but maintains some firmness when it cooks, is preferred. Since it is hard to find and pricey, you can substitute Italian Carnaroli, Calrose, or another short-grain rice.
🕒 Prep time: 30 minutes 🕒 Cook time: 1 hour
You can make a delicious, authentic Paella–the most popular dish of Spain–in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.
#1
Preheat the grill:
Heat a gas grill to medium-high heat (375°F), or light a charcoal grill and let burn until the charcoal is covered with gray ash.
#2
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.
#3
Cook the sofrito base:
In a 12- to 14-inch 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.
#4
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.
#5
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.
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