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Paella à la Marinera

Paella à la Marinera

on Friday, 12 June 2015. Posted in Pasta & Grains, Main Course, Recipes

This mixed seafood paella takes a little work, but the result is well worth it. Made for summertime entertaining, you can even make this quintessential Spanish dish on the grill. Enjoy with lots of friends... and lots of sangria!

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour

Serves 8

Ingredients

  • 8 cups fish stock
  • 1/2 teaspoon Spanish saffron, crumbled
  • 1/2 cup dry white wine
  • 1/2 cup Spanish extra virgin olive oil, such as Marques de Valdueza
  • 1 link Chorizo from The Pasta Shop (about 4 ounces)
  • 1 large white onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 6 cloves garlic, minced
  • 3 ripe tomatoes, diced
  • 2 teaspoons Las Hermanas Pimentón de La Vera DOP
  • 2 1/2 cups Spanish Bomba Rice
  • 1 tablespoon minced parsley, plus more for garnish
  • 1 bay leaf, finely crumbled
  • 1 pound monkfish or other firm-fleshed white fish, cut into 2-inch pieces
  • 1/2 pound medium shrimp, shelled, shells reserved
  • 1 pound small squid with tentacles, cleaned
  • 18 small mussels, cleaned
  • 1/2 cup peas, fresh or frozen
  • 3 piquillo peppers, cut into thin strips
Special Equipment:
  • 16-to-18-inch paella pan

Directions

In a large pot, bring the fish stock and the shrimp shells to a boil. Reduce heat to low and let simmer for 20 minutes. Strain the stock discarding the shrimp shells and return the pot. Add the saffron and wine and keep warm over low heat.

In a 16-to-18-inch paella pan or a large wide-bottomed skillet, heat 2 tablespoons olive oil over medium heat. Brown pieces of chorizo until golden on all sides, remove from pan and set aside.

Heat the remaining olive oil in the same pan over medium heat. Add onions, bell pepper and garlic and sauté until the vegetables are soft and translucent, 4 -5 minutes. Add the tomatoes and Pimenton de la Vera and continue to cook for about another 2 minutes until the tomatoes start to break down. Season with salt to taste.

Stir the rice in tossing to coat in the tomato and vegetable mixture. Add in 7 cups of hot stock, bay leaf and parsley. Cook for 10 – 15 minutes, or until the paella is no longer soupy, but there is enough liquid to continue cooking the rice. If the rice starts to look a little dry, add a touch more fish stock.

Gently lay in pieces of fish, shrimp, squid, mussels and reserved chorizo. Sprinkle paella with peas and let cook for another 7 – 8 minutes until the fish and seafood is just cooked through and the rice is al dente. Remove from heat, loosely cover with foil and let rest for 10 minutes. Garnish with strips of piquillo pepper and an extra smattering of chopped parsley.