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© 2016 Simon Majumdar

All Rights Reserved

Seafood Paella

Seafood Paella

There are lots of different versions of Paella. In fact the original Paella Valenciana consisted of rabbit, snails and chicken. But, the seafood version is still my number one "go to." The only rule is, whatever some recipes tell you: No Chorizo.

You can cook this in a cast iron skillet, but a good paella pan is always worth investing in.

Simon Majumdar's Seafood Paella.

Seafood Paella Recipe

(Serves 4)

Ingredients

  • 1 Cup Bomba (or good medium grain rice – do not use Risotto rice)

  • 2 Cups Seafood or Vegetable Stock

  • ½ Cup White Wine

  • 1 Tomato (Deseeded and chopped)

  • 2 Cloves Garlic (Minced)

  • 1 Anaheim Pepper (Diced)

  • 1 Shallot (Diced)

  • 1 Teaspoon Smoked Paprika

  • 1 Pinch Saffron (Infused in hot water)

  • 1 Teaspoon Salt

  • 1 Teaspoon Ground Black Pepper

  • ½ Cup Chopped Parsley

  • Six Scallops

  • Six Head On Shrimp

  • 1lb Cod (Cut into Six Pieces)

  • 1lb Mussels.

  • ¼ Cup Extra Virgin Olive Oil

  • ½ Lemon

 

Instructions

  1. First, check your mussels. If any of them are open and don’t close when you tap them, they should be discarded. Similarly, when they are cooked, any that don’t open should be discarded.

  2. Heat your pan and add the olive oil.

  3. Add the diced shallot and cook for three minutes or until soft and golden.

  4. Add the garlic and cook for two minutes or until it loses its raw smell.

  5. Add the diced pepper and cook for three minutes or until it has softened.

  6. Add the tomato and combine well.  Cook for three minutes until the tomatoes lose some of their water content.

  7. Add the paprika and combine well with the contents of the pan.

  8. Season with salt and pepper.

  9. Add the rice and stir well until it is fully combined with the contents of the pan.

  10. Add the white wine, and combine well.

  11. Add the stock, and combine well.

  12. Add the saffron and its water, and combine well.

  13. Add the mussels around the pan and place a lid over it.

  14. Cook for five minutes or until the mussels have opened. Discard any that do not.

  15. Remove the mussels to a bowl and continue cooking the rice for a further 12-15 minutes or until it is almost cooked but still retains a bite.

  16. Layer the cod, scallops and shrimp around the edge of the pan (see picture) and place the mussels in the center of the pan.

  17. Cook for a further 3-4 minutes and then turn the shrimp, fish and scallops over so they cook on both sides.

  18. When ready to serve, check for seasoning and add more salt if necessary.

  19. Sprinkle a little more paprika over the fish.

  20. Sprinkle the pan with chopped parsley.

  21. Just before serving, sprinkle with lemon juice.

  22. Serve in the pan.