Spanish Seafood Paella / Paella de Mariscos

Juliann Esquivel

By
@Juliann

This recipe is very near and dear to my heart it was given to me by one of my closest friends Gladys. She is in heaven now and I am sure if she has her way she is making paella for the angels. She was a wonderful cook her parents were from Spain and she was born in Cuba. She shared many of her wonderful recipes with me. Gladys told me that this particular recipe was her grandmother's which she handed down to Gladys mother and her mother taught it to Gladys. I was honored that Gladys give it to me. She was a true friend and will always be in my heart. Enjoy Gladys seafood paella. Buen Apetito


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Comments:

Serves:

6

Prep:

2 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

6 c
fish broth or clam and shrimp broth
1 1/2 lb
firm white fleshed fish such as cod, grouper, or snapper cut in small pieces
1 lb
squid or calamari cleaned and cut in half inch pieces
30 medium
or large mussels cleaned and de brieded
12 small
little neck clams
15/20 large
shrimp shelled save shells for making the broth
1 pinch
saffron threads about 1/4 tsp.
3 Tbsp
minced parsley
6 clove
fresh garlic diced fine or put through a garlic press
3 large
leeks white part only, cut in 1/2 inch round pieces
1/2 tsp
dried thyme
2 tsp
sweet paprika
2 large
red pimentos seeded and sliced in narrow strips (sweet red peppers)
1/2 medium
sweet onion finely diced
3 medium
roma tomatoes skin removed and cut into small pieces
1/4 c
good quality olive oil
1 1/2 tsp
sea salt
3 c
valencia rice or pearl rice
1 small
can fire roasted red pimentos, cut in strips for garnish
1 c
frozen large lima beans or frozen peas, do not use can peas or lima beans.
1 large
lemon cut in wedges for garnish optional

Directions Step-By-Step

1
First early in the day prepare a fish broth, I use shrimp shells or a fish head (gills removed)from the fish market. I add about 3 quarts of water, a 1/2 onion 3 cloves garlic a bunch of parsley, a piece of green pepper some salt and pepper and bring to a boil. After it starts to boil reduce the flame and slow simmer add 2 tsps. Asian fish sauce, and a good squeeze anchovy paste. cook for a good hour strain and add a bottle of clam juice, stir and reserve for later. Be sure to keep the broth good and hot on a low flame. These ingredients here are not in the ingredient recipe above as this is an easy recipe for fish broth that cannot be found in the store. I will post recipes for fish & chicken broth within a few days.
2
Make a paste with the parsley, garlic, thyme, 1/2 tsp. salt if you have a mini processor this is ideal if not use a mortar & pestle. After grinding add paprika and a little water to make a paste. Set aside for later.
3
Pre heat oven to 400 degrees.
Next heat the olive oil in a large paella pan or sauté pan add the half of the diced garlic and quickly sauté being careful not to scorch the garlic. Add the fish, and squid quickly sauté about 1 or 2 minutes remove to a platter.
4
Next add to the same pan a little more olive oil and add the diced veggies pimento strips, leeks, onion, lima beans or peas and remaining garlic cook over medium heat until the veggies are somewhat limp. Next raise the heat and add the tomatoes and cook about 2 minutes more.
5
Next pour in the rice and stir well in the veggie mix coating all of the rice with the mixture. Now add all the hot broth called for and raise the heat. Bring to a boil for about 2 1/2 to 3 minutes.
6
Now add the fish, calamari and the paste of garlic and parsley and the salt. Stir well taste to see if it has enough salt. Boil for 2 minutes until some of the broth is absorbed. Paella should still have sufficient liquid at this point.
7
Now add the shrimp, mussels and the clams stir just a bit so the seafood gets mixed in the rice and remove the pan to the hot oven. Cook uncovered until the rice grain is soft about 10/12 minutes for a gas oven and 15/20 minutes for an electric oven. After time has elapsed check rice to see if the all the liquid has been absorbed if there is still liquid remove from oven and set on a medium high heat gas or electric burner and cook for one or two minutes uncovered. Do not stir. Then cover with foil, reduce the heat to low and let sit for 5 to 10 minutes until rice is cooked. Garnish with pimento strips and lemon wedges. Enjoy, Buen Appetito

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Fish
Regional Style: Spanish
Dietary Needs: Dairy Free
Other Tag: Heirloom