PAELLA OF THE SEA
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year. His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don't leave it out. Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
Provided by John Willoughby
Categories dinner, main course
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 24
Steps:
- Combine the chicken stock, white wine, clam juice, 1 cup water and shrimp shells in a large pot. Add any onion peelings or vegetable scraps left from preparation. Bring to a boil over high heat, reduce heat to medium and simmer for 30 minutes, then strain, return the liquid to pot and set aside.
- While stock cooks, prepare the secret flavor weapon. Heat the sherry in a small pan until it is just beginning to simmer, then remove from the heat. Add the remaining ingredients, stir well and set aside.
- Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
- Prepare the relish. Rub the scapes with about 1 tablespoon olive oil, sprinkle with salt and pepper and grill until just toasty, about 2 minutes a side. Remove from heat and chop roughly. Combine the scapes with the remaining olive oil, pine nuts and lemon zest, mix well, and set aside.
- Put 1/2 cup olive oil in a paella pan or 20-inch camp skillet. Put over the fire and heat until hot but not smoking. Add the pork butt and sausage and brown lightly on both sides, about 6 to 8 minutes total. Add the onions and cook, stirring frequently, until soft, about 3 to 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the tomatoes and half the stock mixture, bring to simmer, then add the rice and the Secret Flavor Weapon. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a slow simmer.
- Push the shrimp and clams down into the simmering mixture so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly. Add liquid as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes stop adding liquid and continue to cook until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Remove from fire, lay peppers on top, spoon on the Garlic Scape Relish and serve.
PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI
Steps:
- For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
- Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
- Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
- Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
- Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
- For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
- For serving: Garnish with the chives and a drizzle of aioli.
HAWAIIAN SHRIMP AND CLAM PAELLA WITH ISLAND SPICES
We watched this being made on PBS this morning and it looked so good I have to make this soon. This recipe is from Alan Wong. He says it goes well with rice or pasta. It is my understanding that paella is a rice dish, the seafood is secondary.
Provided by threeovens
Categories Low Cholesterol
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place peeled shrimp in a small bowl and coat with achiote paste; let marinate 20 minutes.
- Heat oil in a Dutch oven, over medium heat, then stir in onions; cook until translucent.
- Add in the chicken stock, cover, and bring to a boil.
- Stir in tomatoes and aji; add clams, cover, and cook until they open, about 7 minutes.
- Stir in the shrimp, cover, and cook through.
- Garnish with basil and cilantro; season with salt if needed.
Nutrition Facts : Calories 301.2, Fat 10.2, SaturatedFat 1.6, Cholesterol 99.4, Sodium 1388.9, Carbohydrate 17.6, Fiber 2.1, Sugar 1.8, Protein 34.7
HAWAIIAN BEACH SHRIMP
This recipe is great for hibachi on the beach or in your backyard. You can also broil it in your oven if you're not in Hawaii or near a beach. It's a easy way to prepare a shrimp dish that's 'ono' (delicious) and moist! You can serve this either as an appetizer (pupu) or entree. I prepare it either with or without the shells on - depending on how fast I want people to eat 'um up! Aloha from Hawaii!!! Enjoy!
Provided by Nancy LY
Categories Seafood Shellfish Shrimp
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
- Preheat a grill for medium-high heat. Soak skewers in water.
- Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 6.8 g, Cholesterol 244.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 25.3 g, SaturatedFat 4.7 g, Sodium 953.8 mg, Sugar 4.8 g
SPICY CLAM & PORK PAELLA
A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion
Provided by Emma Lewis
Categories Buffet, Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat half the olive oil in a paella pan or a large frying pan. Tip in the pork and cook for about 5 mins until lightly browned, but not cooked through. Remove from the pan, then set aside on a plate. Pour the remaining olive oil into the pan, then add in the onion, garlic and chorizo. Cook for about 5 mins until the onion is softened and the chorizo is starting to crisp and give off its oil.
- Add the rice and paprika to the pan, then stir around for 1-2 mins until all the grains of rice are well coated. Can be prepared up to this point 1 day in advance and stored in the fridge.
- Pour the tomatoes and any juices into the pan along with the pork and 900ml of the vegetable stock. Bring to the boil, reduce the heat, then let it gently simmer for about 20 mins until the rice is nearly soft. Place the spinach in a sieve, then pour over a kettle of boiling water so the leaves are just wilted. Arrange the spinach leaves in the pan along with the clams. Pour over the remaining 100ml vegetable stock, then cook for another 10 mins. By this time the clams should have opened (discard any that haven't) and the rice should be tender. Serve straight away from the pan.
Nutrition Facts : Calories 574 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.11 milligram of sodium
GARLICKY CLAM PAELLA
This Paella--Arroz de almejas a la marinera--comes from Penelope Casas who says that in Valencia, paellas tend to be either meat or seafood -- and not both. This delicious paella owes its intense clam flavor to its use of two kinds of clams. The larger ones are steamed open, then the meat chopped and the broth used as the paella's liquid. The smaller ones are placed in their shells directly on the paella to steam open while the dish cooks. To cleanse clams, place them in a bowl and cover them with heavily salted water (think seawater) and a tablespoon of cornmeal or flour. Leave for a few hours or overnight. Before using, scrub them well.
Provided by Chef Kate
Categories Short Grain Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place large clams in a skillet with 3 cups water. Bring to a boil, cover and cook, removing clams as they open. Swish clams in the broth to remove any sand, then shake dry and chop coarsely. Set aside.
- Pour liquid through a fine-mesh sieve lined with cheesecloth or one layer of a two-ply paper towel. Measure out 2 and 3/4 cups and set aside. Reserve additional broth for another use.
- Set aside 2 tablespoons parsley. In a mortar or mini processor, mash to a paste the remaining parsley, garlic, saffron and 1/8 teaspoon salt. Set aside.
- When ready to cook, preheat oven to 400 for gas, 450 for electric. Warm broth over a low flame. Have pre-measured and ready to go onion, leeks, pepper, bay leaf, chile pepper, chopped clams, bay leaf, chile pepper, paprika, rice and Manila clams. Combine mortar mixture (parsley, garlic, saffron, salt) with wine and lemon juice.
- Heat the oil in a paella pan measuring about 13 inches (or in a shallow casserole of a similar size) and slowly saute the onion, leeks, pepper, bay leaf and chile pepper until the vegetables are softened.
- Add the chopped clams and saute 5 minutes more. Remove the bay leaf and chile pepper and stir in the paprika. Add the rice and coat well with the pan mixture. Pour in the broth, bring to a boil, taste for salt, add the mortar-wine-lemon juice mixture and Manila clams and boil, stirring occasionally, for about 5 minutes, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice.
- Transfer to the oven and cook, uncovered, 10 to 12 minutes in a gas oven, or 15 to 20 minutes in an electric oven, until the rice is almost al dente.
- Remove to a warm spot, cover with foil and let sit 5 to 10 minutes, until the rice is cooked to taste.
- To a achieve a crusty bottom, return the paella to the stove over high heat and cook, without stirring, until a crust of rice forms at the bottom of the pan. Be careful not to let it burn. Sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 544.4, Fat 15.6, SaturatedFat 2.2, Cholesterol 54.2, Sodium 98.5, Carbohydrate 69.8, Fiber 3.2, Sugar 1.9, Protein 26.2
SHEET PAN HAWAIIAN SHRIMP
Keep the rice close to the center and layer the vegetables and shrimp on top. This way their juices seep into the rice adding flavor and moisture.
Provided by WKernan
Categories Healthy
Time 35m
Yield 4 5 shrimp & 1 c mixture, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
- Place rice and wine in a bowl. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
- Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.
Nutrition Facts : Calories 337.8, Fat 1.9, SaturatedFat 0.2, Cholesterol 179.1, Sodium 1563.8, Carbohydrate 54.8, Fiber 2.6, Sugar 16.8, Protein 24.4
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