SHELLFISH AND CHORIZO PAELLA WITH SAFFRON AND SQUID INK RICE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h
Yield 10 servings
Number Of Ingredients 37
Steps:
- Preheat oven to 375 degrees F.
- Place tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside.
- Bring a large pot of salted water to boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Let cool and remove meat. Leave claws whole, cut body meat into large dice.
- Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels.
- Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper, to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked through. Add both of the rices, stock, peas, tomatoes, lobsters, and chorizo and stir to combine. Place the mussels and clams in a pot with a cup of water; cover the pot and cook until the clams and mussels open. Add the clams and mussels to the rice. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste. Serve immediately.
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Bring stock to a simmer. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook to 15 to 18 minutes, remove cover and fluff with fork.
- Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the squid ink to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with fork
- Place the garlic, salt, yolks, lemon juice, and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with white pepper, to taste. Refrigerate until ready to use.
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- 1. Heat a paella pan or a heavy-based frying pan over medium heat, and add the olive oil. Add the onion andgarlic, season with salt and gently cook for a couple of minutes.
- 2. Add the squid, prawns and mussels and stir through for 3-4 minutes. Add the chilli flakes, paprika, squid ink and tomato paste, stir through, then add the rice and chicken stock at the same time. Stir through and bring to a simmer. Leave to cook for 20 minutes, or until the liquid has evaporated, without stirring, so a nice crust forms at the bottom of the pan.
- 3. Remove the pan from the heat, cover with a tea towel and allow to rest for 5 minutes. Sprinkle with the parsley and a good grind of pepper.
- 4. Now, everyone will want a bit of the crust, so at the table, divide the paella into quarters, and share the rice among the plates. Serve with a big dollop of super-garlicky aioli on top and lemon wedges at the side.
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- Combine seafood stock, water, wine, and saffron in a medium saucepan. Bring to a simmer over high; cover and reduce heat to low. Keep over low heat until ready to use.
- Pulse onion, bell pepper, tomatoes, and garlic in a food processor until finely chopped, 6 to 8 times.
- Heat 1 tablespoon of the olive oil in a 15-inch paella pan over 2 burners on medium-high. Add shrimp to the pan; sprinkle with 1/2 teaspoon of the salt. Cook until the shrimp are golden on both sides, 1 to 1 1/2 minutes per side. Remove from pan, and set aside.
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