grand central oyster bar brooklyn’s seafood paella
Brooklyn's Grand Central Oyster Bar presents the freshest seafood in the borough both on its daily menu, and at its retail market for the home chef wishing to concoct a culinary delight. Executive Chef Jason Korz presents his seafood paella recipe as a menu special (priced at $21.95) from time-to-time, and encourages visitors to take home a batch of clams, oysters, shrimp and calamari from the market to whip up their own version. Here's information on the Grand Central Oyster Bar Brooklyn in Park Slope, and the recipe.
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yield
2 serving(s)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For grand central oyster bar brooklyn’s seafood paella
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1 Tbspolive oil
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1onion, finely chopped
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1red pepper, deseeded and sliced
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1yellow pepper, deseeded and sliced
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2 clovegarlic, sliced
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2 cpaella rice
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3 1/2 chot vegetable stock (we used kallo very low salt stock)
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1 pinchsaffron
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1 ptgrand central oyster bar new england clam chowder
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1 cseafood mix (baby shrimp, calamari, shucked oysters)
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1/2 smlemon, juiced
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1 smhandful flat-leaf parsley, roughly chopped
How To Make grand central oyster bar brooklyn’s seafood paella
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1Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
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2Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
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3Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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