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Receta Seafood Paella
by Sherwin Faden

Seafood Paella

This is a very nice Paella dish that I make in a Le Creuset 30cm casserole. I cook it over a gas range. It is filled with seafood. It is not spicy or very heavy. Very good for lunch or dinner.

Calificación: 3.8/5
Avg. 3.8/5 2 votos
Tiempo de Prep: España Spanish
Tiempo para Cocinar: Raciónes: 4 Servings

Wine and Drink Pairings: Champagne

Ingredientes

  • 300ml Scallop Kaibashira Soup Stock
  • 3 cloves garlic (minced)
  • 1 piece Japanese Myoga Ginger (Minced)
  • Half Bell Pepper (Sliced)
  • 1 Head Maitake Mushroom (Sliced)
  • 1 Large Onion (Diced)
  • 1/4 cup (60ml) Black Olives (Sliced)
  • 1 Cup (250ml) Rice
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Tumeric
  • 1 Teaspoon Dry Basil
  • 1 Teaspoon Salt
  • 100 grams Asari Clams
  • 250 grams Cod Fish
  • 200 grams Shrimp
  • 150 grams Scallops
  • 1 Lemon (Sliced into Wedges)

Direcciones

1. Create soup stock. I use Youki brand. 1Tsp for every 100ml of water.
2. Place all seafood in soup stock to marinate while preparing rest of ingredients.
3. Slice onion
4. Put olive oil and sliced onion into casserole. Mix, cover, and cook on low heat.
5. Mince garlic and Japanese Myoga ginger.
6. Add garlic and ginger to casserole.
7. Stir and cover.
8. Slice bell pepper and then add to casserole.
9. Stir and cover.
10. Slice Maitake mushroom and then add to casserole.
11. Stir and cover.
12. Slice black olives and then add to casserole.
13. Stir and cover.
14. Total cook time for onions should be about 10 minutes.
15. Stir and cover as needed until onions are soft. Raise heat if required; be careful not to burn.
16. Drain soup stock to bowl.
17. Mix Tumeric, Salt, and Basil into soup stock.
18. Add rice and soup stock mixture to casserole.
19. Stir and cover.
20. Continue to cook on low to medium low heat for another 20 minutes; stir occasionally and add up to 100ml of water if required.
21. Check rice to make sure it is no longer hard.
22. Mix in seafood and continue cooking for 10 minutes.
23. Slice lemon into wedges.
24. Prior to serving, garnish casserole with pieces of parsley and lemon wedges.