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Receta Seafood Paella
by Debi Shawcross

Seafood Paella
Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: España Spanish
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 1 cup bottled clam juice
  • 1 large pinch of saffron threads(about 30)
  • 1 cup white wine
  • 3 cups water
  • 1 ½ cups Spanish bamba rice (or) short grain rice
  • 24 mussels, debearded, scrubbed clean
  • 24 large shrimp, peeled, deveined, shells reserved
  • 24 medium clams, such as little neck, cleaned
  • ½ teaspoon Kosher salt
  • 1 medium onion, coarsely chopped
  • 2 large tomatoes, chopped
  • 1 red pepper, seeded, chopped
  • 1 teaspoon smoked Spanish paprika
  • ¼ cup extra virgin olive oil
  • 10 cloves garlic, chopped
  • 1 cup chopped Italian parsley; reserve some for garnish

Direcciones

  1. Put shrimp shells in a large saucepan set over medium-high heat and cook, stirring,
  2. until they are dry and pink, about 2-3 minutes. Add clam juice, water, wine, saffron.
  3. Bring to a boil over high heat. Reduce heat and simmer 10 minutes. Strain the broth,
  4. discarding shrimp shells. (Can be made 1 day ahead. Cool; refrigerate. Rewarm
  5. when ready to use.)
  6. Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing
  7. the garlic, onion, peppers, and tomatoes, and paprika; cook until the mixture
  8. caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice,
  9. stirring constantly to coat the grains. Increase the heat to high and pour 4 ¾ cups of
  10. the hot broth into the paella pan. Use a spoon to spread the rice evenly. Adjust the
  11. heat to a vigorous simmer. Add the clams and mussels, tucking them into the rice.
  12. Simmer 10 minutes. Lower the heat to a very gentle simmer and continue to cook 5
  13. minutes. Arrange shrimp in the pan. Continue to cook until the paella looks fluffy and
  14. moist; about another 5 minutes. The ideal paella has a toasted rice bottom called
  15. socarrat. Remove from heat, cover with foil, and allow to rest, for 5-10 minutes, and
  16. garnish with parsley. Serve with lemon wedges.