Saturday, May 18, 2013

Paella de Marisco

This is a dish that I haven't had for a long time and there are many different variations of it as well, it serves 8 so be sure to share!

15 cooked mussels
15 cooked clams
10 shrimp....medium size at least
1 and 3/4 calasparra rice that's a paella rice
4 and 1/2 cups clam juice
2 teaspoons paprika
1 small red bell pepper 1/2 chopped the other half sliced into strips
1 head of garlic
3 tablespoons chopped parsley
1/2 cup chopped scallions (green onions)
1 medium tomato chopped
3 ounce fish fillet
2 teaspoons Spanish saffron
1 medium onion chopped
5 tablespoons olive oil
1 and 1/2 tablespoons olive oil for the garlic paste
2 teaspoons salt

First you will need to pound the garlic smooth so you need a pestle and mortar or something you can use the same way for that.
Next add the parsley and continue to pound until smooth then add the paprika and the 1 and 1/2 tablespoons olive oil and mix.
Now heat a paellera which is a paella pan or just a really big (wide) frying pan will work with the 5 tablespoons olive oil using a medium flame and pan fry the fish until both sides are golden. Then remove it from the pan and chop into small pieces and set aside for later.
Next pan fry the shrimp in the same oil and their color changes....if you ever cooked shrimp you know the take them out and set aside for later.
Stay with me we're getting saute the onion, scallion, and chopped red bell pepper in the same oil then when the onion gets a little clear add the tomato and continue until the tomato gets soft.
Now pour in the clam juice and let it boil.
Add the garlic paste from earlier and the Spanish saffron then stir to mix it up nice.
Put in the paella rice and let it boil again then add the fish and salt then stir
Turn down the flame to low so it simmers and allow it to cook for 25 minutes, I would suggest covering it so the rice is sure to cook.
After the rice is done arrange the mussels, clams, shrimp, and sliced red bell pepper on top of the rice, make it pretty! LOL
Cover the pan with some foil and now turn the heat off....hope you left it on this whole time...I forgot to say that
A nice garnish for this is some lemon wedges and the juice is good on it also if you and the guests want to do that....I suggest serving this with either a nice cold San Mig or some kind of a nice white zinfandel.

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