Paella de Marisco

Spain is one of many destinations that David and I would like to visit. Besides the popular tourist attractions like La Sagrada Familia cathedral designed by Antoni Gaudí, Palacia Real (the Royal Palace in Madrid), Plaza de España and Plaza Mayor, a few museums like Ciudad de las Artes y las Ciencias and Guggenheim, relaxing on one of its gorgeous beaches such as Costa del Sol or La Kontxa, we – or should I say “I” -would like to taste Spain and even go for a cooking class!
 
When I think of this gorgeous Mediterranean country’s dishes, Tortilla Española, Albondigas, Pisto Manchego, Gambas al Ajillo, Gazpacho or Sopa Ajoblanco, Patatas Bravas, Croquetas, Churros, Túrron or Leche Frita, come to mind. Sipping a nice glass of Sangria on a patio under the Spanish sun is what I call a vacation!
 
One that is considered by many to be the National dish of Spain is Paella! A few years ago, I shared one of my recipes and today, here’s another delicious one… my Paella de Marisco! With calamari, mussels, prawns, clams and scallops along with other fresh ingredients and spices, this is an incredible dish to make! It’s easy to make and perfect to serve for special occasions or during the Holidays…
 
Let’s talk about saffron…
– Saffron is the diva of the spice drawer. By weight, this is the most expensive spice in the world because to harvest the stigma of the crocus flower, it has to be done by hand. Thankfully, a little goes a long way so when you look at it, it doesn’t break the bank! Actually, if you add too much of it, you can easily ruin a dish.
– Soaking the spice for about 20 minutes either in wine or hot liquid – not boiling though – helps to release its flavor as well as its color.
– Like any dried herb or spice, it will get less pungent with time so it’s wise to use it within a year.
 
Fresh shellfish is an important ingredient for Paella de Marisco. Here are a few tips you might want to know about mussels and clams.
– Buy them when the shells are shiny, glistening with moisture because dry shells usually indicate that they’re dead.
– The vendor will probably put them in a plastic bag, close it to ease transport from the store to your house. As soon as you get home, remove them from the bag as they need to breathe. Transfer the clams to a bowl of crushed ice. Mussels on the other hand, can be placed in a bowl covered with crushed ice then a damp paper towel resting on top.
– Before cooking, inspect them; if they’re open, tap the shells, wait a few seconds and if they’re alive, they’ll close up. If there are any that don’t close, discard them… don’t take the chance. Chipped or broken shells should be discarded as well.
– Your nose is another good indicator. They should smell like the ocean… clean and salty. They will smell fishy if they’re dead.
– Both need to be scrubbed just before cooking.
– Mussels have to be debearded.
– If you don’t buy cultivated clams & mussels, you might want to soak them for about 20 minutes. Mussels are good in fresh water while clams need to be soaked in cold salted water.
 
Let’s talk about another ingredient… poblano peppers. We prefer this kind over green bell peppers. If you ever come across guindilla peppers from the Basque region, this is the kind that should be used for the making of Paella de Marisco. On the other hand, always remember that recipes are just a guideline…
 
When the final cooking is done, I like to let the paella rest for 5 minutes to allow the rice to fully absorb any liquid without drying it out. I simply wrap the pan with foil and cover it with a clean dish towel while resting.
 
Paella de Marisco is incredibly flavorful and colorful! It’s an elegant dish to make for any celebration. If you’re a seafood lover, this delicious dish is certainly for you!
Bon Appétit!
 
Here are several delicious seafood recipes for you to enjoy…
– Maple Ginger Scallops
– Oysters Rockefeller
– Lobster Newberg
– Crab Louie Salad
– Seafood Pizza
– Escargot con Funghi in Vol-au-vent
– Mussels in Curry Sauce
and for even more elegant recipes, click on this link… Recipe Category • Elegant Cuisine
 

 
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Paella de Marisco

This amazing Paella de Marisco is packed with colorful and flavorful ingredients! It's perfect for special occasions or during the Holidays.

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Servings 6

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Passive time 5 minutes mins

Ingredients

  

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• 1/2 cup dry white wine
• 1/2 tsp. saffron threads, crumbled
• 3 tbsp. olive oil tips & tricks
• 2 cups white onions, diced
• 1/2 cup red peppers, diced
• 1/2 cup orange peppers, diced
• 1/2 cup yellow peppers, diced
• 1/2 cup poblano peppers, diced (substitute green bell peppers or guindilla peppers)
• 4 large cloves garlic, pressed
• 1 tsp. smoked paprika
• 1/2 tsp. red pepper flakes
• ground Himalayan sea salt, to taste
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 1 sprig thyme tips & tricks
• 1 can (14 oz./414 ml.) fire roasted tomatoes
• 2 cups bomba rice
• 4 cups low-sodium chicken broth (substitute seafood broth)
• 1/2 cup freshly squeezed blood orange juice tips & tricks
• 1 cup frozen peas
• 100 grams calamari rings
• 8 large mussels, scrubbed and debearded
• 8 large Manila clams, scrubbed and soaked
• 8 large prawns, deveined and peeled
• 6 to 8 large scallops, side mussels removed if needed
• 1/4 cup fresh chopped parsley, for garnish tips & tricks
• lemon wedges, for serving

Directions

 

• In a measuring cup, combine dry white wine and saffron; stir and set aside for about 20 minutes.
• Preheat oven to 400ºF/200ºC
• In a paella pan over medium heat, add oil and when it gets hot, add onions and sauté for 2 minutes. Add red peppers, orange peppers, yellow peppers and poblano peppers; sauté for 2 minutes.
• Add pressed garlic and sauté for 1 minute. Season with smoked paprika, red pepper flakes, ground sea salt and freshly ground black pepper; sauté the spices for 1 minute, stirring constantly.
• Add a sprig of thyme and the white wine saffron mixture; stir until well blended and let it simmer for 2 minutes.
• When the liquid is almost evaporated, add fire roasted tomatoes, combine with the other ingredients and bring it back to a simmer before adding bomba rice. Stir until the rice is evenly distributed with the mixture.
• Pour in chicken broth, blood orange juice and frozen peas. Blend the ingredients very well, increase the heat and bring the mixture to a boil.
• Transfer to the preheated oven and cook for 15 minutes.
• When the time is up, we’ll remove from the heat and add calamari rings making sure they’re evenly spaced. Tap them down gently to partially submerge them. To this, add mussels, clams, prawns and scallops. Press down gently on the seafood just like with the calamari earlier to partially submerge them so they don’t dry out.
• Transfer the pan back to the oven and cook for 15 minutes.
• Remove from the heat and to allow the rice to absorb any liquid without drying out, cover the pan with foil and place a clean dish towel on top. Let it rest for 5 minutes.
• Before serving, sprinkle on some fresh chopped parsley and garnish with lemon wedges.

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