Paella de Mariscos II - BBQ Central

Go Back   BBQ Central > Corporate Administration > General (Non-BBQ) Discussion
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-01-2010, 11:58 AM   #1
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Paella de Mariscos II

I finally got a stainless steel paella pan from http://www.paellapans.com and decided to make some more Seafood Paella since I love seafood. I want to thanks Mar for the awesome tripod. My solaire will be here Friday too. Thank http://www.boscoli.com for the EVOO. Sarah Jay for the recipe. I used real Saffron this time and it sure made a difference... Here's the Vid & Pics.... Enjoy!!

[youtube:3mot34qt]


























Quote:
Paella with Shrimp & Shellfish
This recipe serves four and works well in a 16 inch pan. To make a paella with more servings in a larger pan, scale up the ingredients proportionately by using our recipe sizing guide.

This is a fairly quick paella with minimal pre-cooking. It will take about 30 minutes to prepare and 20 to 30 minutes to cook.

Serves Four

* 6 oz. shrimp, peeled (reserve the shells for broth) and patted dry
* 1 small bottle clam juice
* Pinch saffron threads
* Kosher salt
* 1/4 cup extra-virgin olive oil
* 6 oz. dry scallops, patted dry
* 4 oz. calamari, cut in rings (optional), patted dry
* 1/2 onion, grated on the largest holes of a box grater
* 6 garlic cloves, peeled
* 1 tomato, halved and grated on a box grater (discard the skin)
* 1/2 teaspoon pimenton
* 1 1/2 cups medium grain rice
* 8 small clams or mussels (or both), scrubbed
* 2 lemons, cut in wedges

Make a seafood broth:
In a medium saucepan, bring 4 1/2 cups of salted water to a boil. Add the shrimp shells and clam juice and simmer, covered, for about 10 minutes. Strain the broth, and return it to the saucepan. Toast the saffron gently in a dry skillet or toaster oven (just until aromatic, 1 to 2 minutes; don't let them burn). Crumble the threads in a mortar or between your fingers, and add to the broth. Taste for salt; it should be well-seasoned. Let sit off the heat.
Saute the seafood:
In a 16-inch paella pan, heat the oil just until it's hot. Sauté the shrimp, scallops, and calamari (if using) until just cooked through, about 2 minutes. Transfer to a plate.
Make the sofrito:
Reduce the heat to medium and sauté the onion and garlic until the onion softens, about 5 min. Add the tomato and pimenton, season with salt, and cook, stirring often, until the mixture has darkened to a deep burgundy and is thick like a compote, 15 to 20 min. If it starts to stick to the pan or burn, add a little water.
Add the rice and cook:
Bring the broth back to a simmer. Add the rice to the pan with the sofrito, and cook for 1 to 2 min. Raise the heat to medium-high. Pour in 4 1/2 cups of the broth (reserve the rest) and stir or shake the pan to evenly distribute the rice. Arrange the clams (if using) in the pan, submerging them as much as possible below the level of the liquid. From this point on, do not stir the rice.

Simmer vigorously, moving the pan over one and two burners to distribute the heat and to cook the rice as evenly as possible. When the rice is at the same level as the liquid, after 8 to 10 min., reduce the heat to medium low. Arrange the mussels in the pan.

Continue to simmer more gently, rotating the pan as necessary, until the liquid has been absorbed, about 10 min. more. Taste a grain just below the top layer of rice; it should be al dente, with a tiny white dot in the center. (If the rice is not done but all the liquid has been absorbed, add a bit of broth and cook a few minutes more.) Arrange the shrimp, scallops, and calamari in the pan, and add any juices to the rice.
Create the socarrat:
Increase the heat to medium-high and, rotating the pan, cook for about 2 min., until the bottom layer of rice starts to caramelize, creating the socarrat. The rice will crackle, but if it starts to smell burned, remove the pan from the heat immediately.
Let the paella rest:
Remove the pan from the heat. Cover loosely with foil or a clean kitchen towel and let the paella rest for 5 min. to even the cooking and let the flavors meld.
Serve!
Set the paella pan in the center of a round or square table. Remove the foil and invite people to eat directly from the pan, starting at the perimeter, working toward the center, and squeezing lemon over their section, if they want.
__________________

surfinsapo is offline   Reply With Quote
Old 04-01-2010, 12:40 PM   #2
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Re: Paella de Mariscos II

Super lookin' SS, great video. Could you have used your Banjo burner as your heat source or is there a reason that would not work? The way you steamed that in the end, did those clams have to be precooked, wouldn't they have steamed during the last step? Can you tell I want to do this one? I only wish Lake Erie provided all that sea food, it gets a little expensive in Ohio
__________________

__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 04-01-2010, 01:41 PM   #3
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Re: Paella de Mariscos II

Quote:
Originally Posted by bbquzz
Super lookin' SS, great video. Could you have used your Banjo burner as your heat source or is there a reason that would not work? The way you steamed that in the end, did those clams have to be precooked, wouldn't they have steamed during the last step? Can you tell I want to do this one? I only wish Lake Erie provided all that sea food, it gets a little expensive in Ohio
I might try the banjo burner next time. The muscles were precooked and vacuum sealed and frozen... You don't have to use any seafood.. Try chicken and sausage
surfinsapo is offline   Reply With Quote
Old 04-01-2010, 03:16 PM   #4
God O'Que
 
Vermin999's Avatar


 
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
Re: Paella de Mariscos II

Awesome looking food and great video.
__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill

John
Vermin999 is offline   Reply With Quote
Old 04-01-2010, 05:26 PM   #5
Wizard of Que
 
ronbeaux50's Avatar


 
Join Date: Nov 2007
Location: Louisiana
Posts: 1,559
Re: Paella de Mariscos II

Nice job! Looks like a flat jambalaya.
__________________
The fight ain't over until the winner says it is.

Backwoods Party, Bubba Keg, Primo XL Oval, Ole Grandad, Mini BGE, Bradly Original Smoker, and a Weber kettle.
ronbeaux50 is offline   Reply With Quote
Old 04-01-2010, 06:38 PM   #6
Saint O'Que
 
BluzQue's Avatar


 
Join Date: Jul 2009
Location: Kentucky
Posts: 1,415
Re: Paella de Mariscos II

Another Super Vid Sapo!
Man I miss the ocean & your cookin'
makes me miss it more
Glad to see you got your pan & everything
worked out!

__________________
" A Touch of Hickory * A Taste of the Blues "
Good Music * Good Food * Good Beer * Great Friends

WEBER PERFORMER GRILL
WHISKEY BARREL SMOKER
OLE BOY OFFSET SMOKER
10% FINISHED CABINET SMOKER BUILD
BluzQue is offline   Reply With Quote
Old 04-01-2010, 07:36 PM   #7
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Paella de Mariscos II

Yeah Sapo it looks good. Now on my portion kindly cut the rice. I will take all the other goodies straight on top of cornbread. Yum yum. Now I know some cajones vietnamese etc. who like it just fine with rice only. In Tejas the only gringos who like rice live down in the S.E. Corner. N.E. Corner they eat grits and cook on pine wood.

bigwheel
bigwheel is offline   Reply With Quote
Old 04-01-2010, 09:22 PM   #8
God O'Que
 
Toby Keil's Avatar


 
Join Date: Jan 2008
Location: Thousand Oaks, CA
Posts: 2,669
Re: Paella de Mariscos II

Simply awesome SS!
__________________
WSM, Chaney, Genesis 1000 Gas, Go-Anywhere Gas, Smokey Joe
Toby Keil is offline   Reply With Quote
Old 04-02-2010, 12:42 AM   #9
Smoker


 
Join Date: Dec 2007
Location: Marina del Rey
Posts: 309
Re: Paella de Mariscos II

Oh that looks good! Bet I could eat half of it.
__________________
WSM
Big Green EGG!
Rescued Smokey Joe
Firemagic
Solaire Anywhere Grill (Gave it away! )
mar52 is offline   Reply With Quote
Old 04-02-2010, 01:24 PM   #10
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Re: Paella de Mariscos II

Quote:
Originally Posted by mar52
Oh that looks good! Bet I could eat half of it.
If it wasn't for you I wouldn't have been able to make it.. I'll make you some if you ever come visit Corpus Christi..
surfinsapo is offline   Reply With Quote
Old 04-02-2010, 06:52 PM   #11
Saint O'Que
 
Tri Tip's Avatar


 
Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
Re: Paella de Mariscos II

Great Job! Thanks for the recipe!
Tri Tip is offline   Reply With Quote
Old 04-03-2010, 08:19 AM   #12
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Re: Paella de Mariscos II

Yum! I haven't made any of that in a long time !
__________________

__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:44 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×