This recipe is private

GRAND CENTRAL OYSTER BAR BROOKLYN’S SEAFOOD PAELLA

Diego Isio

By
@Diego

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.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

2

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 Tbsp
olive oil
1
onion, finely chopped
1
red pepper, deseeded and sliced
1
yellow pepper, deseeded and sliced
2 clove
garlic, sliced
2 c
paella rice
3 1/2 c
hot vegetable stock (we used kallo very low salt stock)
1 pinch
saffron
1 pt
grand central oyster bar new england clam chowder
1 c
seafood mix (baby shrimp, calamari, shucked oysters)
1/2 small
lemon, juiced
1 small
handful flat-leaf parsley, roughly chopped

Directions Step-By-Step

1
Heat 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.
2
Pour 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.
3
Stir 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.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Spanish