Paella Style Shellfish Pasta Food

SHELLFISH PAELLA

Steps:

• Preheat oven to 400 degrees F (200C).
• Steam clams, mussels and shrimp in boiling salted water for 3 minutes; remove from water and set aside.
• Discard any unopened clams or mussels.
• Baste Lobster tails with butter.
• Wrap Lobster tails and Crab Claws in aluminum foil and bake 15 minutes in preheated oven.
• In a large paella pan, or heavy skillet, saute green peppers, onions, tomatoes and garlic until tender.
• Blend in saffron,salt, pepper, and red pepper flakes.
• Add rice and stir fry for 2 or 3 minutes.
• Pour in broth and wine; simmer for 20 minutes.
• Add peas.
• Cover and cook for 15 minutes.
• Stir once or twice to be sure liquid has been absorbed by the rice.
• Place shrimp, lobster, stone crab, clams and mussels on top.
• Cover and warm an additional 10 minutes.
• Transfer to large serving platter or bowl.
• Garnish with roasted red peppers.

PASTA PAELLA WITH ORZO

Steps:

• In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes. Strain and reserve broth.
• Meanwhile, fill a stockpot with water and bring to a rolling boil. Add salt and orzo and boil for about 8 minutes. Carefully drain in a colander (the orzo can slip through colander holes if they are too big).
• Heat oil in a large skillet or paella pan over moderate heat. Add onions and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes to release aromas. Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened. Stir in shrimp and cook until shrimp turn pinkorange, about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved broth from mussels and clams. Simmer for a few minutes.
• Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture. Stir in clams and mussels. Adjust seasoning.
• To serve, spoon hot paella into serving bowls and serve immediately.

PAELLA-STYLE SHELLFISH PASTA

Steps:

• Preheat oven to 400°F.
• In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
• Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in middle of oven until liquid is reduced to a syrupy glaze (pasta should be tender but crisp on top), about 20 minutes.
• Sprinkle pasta with chives.
• Serves 2.

PAELLA INSPIRED SEAFOOD PASTA WITH A COGNAC CREAM SAUCE

Steps:

• Melt half of the butter in a medium saucepan over medium-low heat. Add half of the shallots and some of the paella spice blend. Add the cream and simmer for 5 minutes. Then add the cheese and half the garlic and whisk quickly until thick. Add a quarter of the seafood stock, the cognac and lemon zest to the sauce and let this reduce until thick and creamy. Add salt to taste.
• Soak the dried rice noodles in warm water to soften.
• Sprinkle the crab meat, shrimp and lobster with some paella spice blend and salt. Take some of your noodles and lay on a flat surface. Add a portion of crab meat, shrimp and lobster in the middle of the noodles and wrap them. Repeat steps for the "rice noodle bundles of seafood."
• Heat the oil in a heavy pot and deep fry the noodle bundles until golden, about 5 minutes. Remove from the oil, drain on paper towels and season with sea salt immediately.
• In a skillet add the remaining butter, garlic and shallots and cook over medium-high heat. Add the remaining seafood stock and the lemon juice. Add the mussels to the broth and steam until opened.
• Place the fried seafood bundle in the middle of a bowl and spoon sauce around. Place mussels in each corner of the bowl (4 per serving). Garnish with chopped parsley.

PAELLA-STYLE SHELLFISH PASTA

Steps:

• Preheat oven to 400°F.
• In a saucepan bring broth and wine to a boil and stir in saffron. Keep mixture at a simmer. In a heavy ovenproof skillet measuring 8 inches across the bottom heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, stirring, until golden, about 2 minutes. Pour simmering broth mixture over pasta and simmer 5 minutes.
• Nestle shellfish and artichoke hearts into pasta and bake, uncovered, in middle of oven until liquid is reduced to a syrupy glaze (pasta should be tender but crisp on top), about 20 minutes.
• Sprinkle pasta with chives.

SEAFOOD PAELLA

Steps:

• Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
• To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
• Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
• Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
• Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.

AUTHENTIC SEAFOOD PAELLA

Steps:

• Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
• Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
• Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

QUICK SHELLFISH PAELLA

Steps:

• Preheat the oven to 375 degrees.
• Peel the tomatoes and cut them in half. Squeeze them to extract the seeds. Cut into 1/2-inch chunks and set aside.
• Heat the olive oil in a casserole or large saucepan. Add the onions, celery and garlic. Cook, stirring, for 2 minutes. Do not brown. Add the tomatoes, saffron, pepper flakes, bay leaf and thyme. Cook, stirring, 5 minutes or until the moisture from the vegetables has evaporated.
• Add the rice and mix thoroughly. Add the clam juice, Ricard and wine. Add the clams, salt and pepper. Stir well. Bring to a boil, cover and put in the oven. Bake 20 minutes.
• Add the shrimp, cover and bake 5 minutes. Do not overcook. Remove from the oven and mix in the shrimp with a fork. Remove the bay leaf.
• Sprinkle with the parsley and serve immediately.

SHELLFISH PAELLA RISOTTO

Steps:

• Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes. Add sausage meat. Cook until sausage is no longer pink, breaking up with fork, about 5 minutes. Add clams and mussels. Increase heat to medium-high, cover and cook until shells open, about 5 minutes. Transfer clams and mussels to medium bowl, discarding any that do not open. Cover shellfish and keep warm.
• Meanwhile, combine clam juice and saffron threads in small saucepan; bring mixture to simmer. Reduce heat to low; keep warm.
• Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat. Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes. Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes.
• Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes. Season risotto to taste with salt and pepper. Top risotto with clams and mussels and serve immediately.

PASTA PAELLA

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Break pasta into 3-4 lengths and drop into oil. Stir often until golden (6-8 minutes).
• Add onion, garlic and turmeric. Stir until onion is soft (3-4 minutes).
• Stir in broth and tomatoes, including the juice and bring to a boil over high heat.
• Spread the mixture evenly over the skillet and cover evenly with the artichokes hearts and clams.
• Cover, reduce to medium heat and cook for 5 minutes.
• Add shrimp, fish, and peas evenly over pasta. Cover and cook until clams have opened and fish is opaque at the center (5-8 minutes longer).
• Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom (2-4 minutes). Add salt to taste.
• Garnish with lemon wedges.

SPANISH PASTA WITH SEAFOOD

Steps:

• Put oil in a skillet at least 12 inches across, and turn heat to medium-high. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken.
• Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and about 1/2 cup water (or stock) and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender, about 10 minutes.
• Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges.