grand central oyster bar brooklyn’s seafood paella

Name: GRAND CENTRAL OYSTER BAR BROOKLYN’S SEAFOOD PAELLA
Prep time: 20 min
Cook time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 tablespoon(s) olive oil; 1 - onion, finely chopped; 1 - red pepper, deseeded and sliced; 1 - yellow pepper, deseeded and sliced; 2 clove(s) garlic, sliced; 2 cup(s) paella rice; 3 1/2 cup(s) hot vegetable stock (we used kallo very low salt stock); 1 pinch(es) saffron; 1 pint(s) grand central oyster bar new england clam chowder; 1 cup(s) seafood mix (baby shrimp, calamari, shucked oysters); 1/2 small lemon, juiced; 1 small handful flat-leaf parsley, roughly chopped

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Private Recipe by

D I

@DI_5a73888fd0a09

Anywhere, AL

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

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 sm

lemon, juiced
1 sm

handful flat-leaf parsley, roughly chopped

How To Make grand central oyster bar brooklyn’s seafood paella

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.
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