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KAW fish and paella

10 years ago

I didn't make this meal before my remodel, I hated smelling fish in the house the next morning (no vent) and all the veggie prep was more difficult without good work zones. My old 30" range wasn't wide enough to hold two large diameter pans.

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Comments (13)

User
10 years ago
YUM !! Can you share the ingredients ? Would love to make for New Years. Glad you are enjoying that wonderful new kitchen ! c
deedles
10 years ago
The paella looks delicious... I wonder if I've ever had it?

All I can hear is George Costanza's mother yelling "WHAT AM I GOING TO DO WITH ALL THIS PAELLA?'"
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Nina and Ann, thank you! Nina, I am going to make that Jambalaya for the next more casual dinner I host. Sounds delish. Ann, your recipe looks incredible too. I couldn't find it in your pdf book though. I want to try it, but it seems expensive on my reduced budget with lobster. I guess I could omit that. What do you think of this recipe I just found on a website selling Paella pans (which I don't have, unfortunately)? It seems to be lacking without any chicken or chorizo. And I'm sure I'd have triple it at the least. I will probably cook whatever recipe I end up choosing in my Calphalon 7 qt pot...that has a large enough bottom that it might work - it's 11" diameter. Or would my 12" Calphalon wok be better? Seafood Paella Serves four (ideal for a 13- or 14-inch paella pan). This paella is good when served with lemon wedges, but it's even better when spread with a bit of alioli, a garlic mayonnaise that is the Spanish version of the French aioli. To make alioli, add a few cloves of chopped garlic and a large pinch of salt to a mini-food processor (or a mortar), process (or pound with a pestle) until very fine, and then slowly drizzle in olive oil to make a thick, mayonnaise-like consistency. Add lemon juice to taste, and process again. 1/3 lb. shrimp, peeled (reserve the shells for broth) Pinch of saffron threads Salt to taste 1/4 cup extra-virgin olive oil 1/3 lb. scallops (or calamari, cut in rings) 1/2 onion, grated on the largest holes of a box grater 6 garlic cloves, peeled 1 ripe tomato, halved and grated on the largest holes of a box grater (discard the skin) 1 1/2 cups medium grain rice 8 small mussels or clams (1/2 lb.), scrubbed 1 lemon, cut in wedges for garnish In a medium saucepan, boil 3 1/2 cups of salted water. Add the shrimp shells and simmer, covered, for about 10 min. Strain the broth, and return it to the saucepan. Toast the saffron gently (in a dry skillet or toaster oven), crush the threads with the back of a spoon, and add to the shrimp shell broth. Taste for salt; the broth should be well-seasoned. In a 14-inch paella pan, heat the oil on high. Meanwhile, pat dry the shrimp and scallops (or calamari). When the oil is hot, sauté the shrimp and scallops until almost cooked through, about 2 min. Transfer to a plate and set aside. Pour out all but 1 Tbs. of oil from the pan. Reduce the heat to medium and sauté the onion and garlic until the onion softens, about 5 min. Add the tomato, season with salt, and sauté until the mixture, called the sofrito, has darkened and is a thick purée, 10 to 15 min. Meanwhile, bring the shrimp shell broth back to a simmer. When the tomato-onion sofrito is ready, add the rice to the pan. Sauté until the rice loses its opaqueness, about 1 min. Increase the heat to medium-high. Pour in 3 cups of the simmering broth (reserving the remaining 1/2 cup) and stir or shake the pan to evenly distribute the rice in the pan. As the liquid comes to a boil, arrange the mussels or clams in the pan, submerging them as much as possible below the level of the liquid. From this point on, do not stir the rice. Cook the paella on medium-high, rotating and moving the pan over one or two burners to distribute the heat. When the rice begins to appear above the liquid, after 8 to 10 min., reduce the heat to medium low. Continue to simmer, rotating the pan as necessary, until the liquid has been absorbed, about 10 min. more. Taste a grain of rice just below the top layer; it should be al dente. (If the rice is not done but all the liquid has been absorbed, sprinkle a bit of hot broth to the pan and cook a few minutes more.) Arrange the shrimp and scallops (or calamari) in the pan. Cover the pan with aluminum foil and cook gently for another 2 min. to help ensure that the top layer of rice is evenly cooked. With the foil still in place, increase the heat to medium-high and, rotating the pan, cook for about 2 min., until the bottom layer of rice starts to caramelize, creating the socarrat. The rice may crackle somewhat, but if it starts burning, remove the pan from the heat immediately. Let the paella rest off the heat, still covered, for 5 min. Sit everyone down at a round or square table. Remove the foil and invite people to eat directly from the pan, starting at the perimeter, working toward the center, and squeezing lemon over their section, if they want.
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Thanks! Both were actually pretty easy to make, and Monday's risotto was also Tuesday's dinner, so we had leftovers this week, too lisa_a! :) Cook once, eat twice (or even three times!), that's my motto! romy718, I usually make an adapted version of Ina Garten's butternut squash risotto recipe (I leave out the pancetta), so I kinda subbed in oven roasted cauliflower for the butternut squash, and added a handful of chopped parsley, too (http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe.html). The breadcrumb-anchovy topping you see sprinkled on the risotto in my pic, is from Jamie Oliver's recipe for cauliflower risotto but I left out the chiles--I think I forgot about them (http://www.jamieoliver.com/recipes/rice-recipes/cauliflower-risotto-risotto-ai-cavalfiori/#olO5LKsg8LJMHVSg.97). I think I added the roasted cauliflower after I'd gone through about 1/2-2/3 of the stock (I use chicken stock, but you could use veggie stock if you prefer). I used a total of about 6 cups stock with 1 1/2 cups rice (arborio). I did follow Jamie Oliver's suggestion to cover the pot after adding the cheese for two minutes. After all, who doesn't like outrageously creamy and oozy risotto? LOL
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oldbat2be
10 years ago
Yum!! Now please remind us in which state you are (just in case one of us is close enough....)
SparklingWater
10 years ago
Paella, yum yum. My DH makes it with chicken, shrimp and sausage along with the rices and spices.

Your dinner looks delicious and your KAW serious. Thanks for letting us peek in.
Mgoblue85
10 years ago
I think I hear stomach rumbles now... yum yum!

Oldbat2be, forget state, let's get straight to the street address!!! That looks wonderful.
kksmama
Original Author
10 years ago
Come on down, oldbat2be and mgoblue! I'd love to do some cooking with fellow GWers visiting Tampa.

I always open the recipe book but don't measure carefully or hesitate to modify on a whim:
Golden Vegetable Paella (from Essential Vegetarian Cookbook edited by Linda Fraser)
Fry 2 large onions and 3 chopped garlic cloves in 6 T oil until soft, stir in 1 1/3C rice and 1/3 C wild rice to coat.
Add chopped raw hard squash, 4 C stock (don't tell the vegetarians I use chicken), and nice pinch of saffron (or tsp turmeric).
Cover until rice is close to being done (I use brown, and like it very soft). By the end, the squash has totally fallen apart which helps me sneak it by my picky eaters. Adjust liquid as necessary (though if you measure, perhaps adjustments aren't necessary).
At the end, add chopped carrots, peppers, tomatoes, and mushrooms at the very last (recipe says 6oz carrots, 1 yellow pepper, 4 tomatoes peeled and chopped, 4oz mushrooms quartered). Garnish with pepper strips. I sometimes add shrimp with the mushrooms, often add chopped parsley, and substitute canned tomatoes. Add some salt and pepper. I meant to sneak some chopped kale in last night, but forgot. Sometimes mine gets very brown on the bottom before I add the tomatoes (maybe because of the sugar in the squash?) but I turn the heat down and when it releases it gets stirred in, and adds flavor. I always at least double the recipe, we like leftovers.

This post was edited by kksmama on Wed, Nov 27, 13 at 14:05
cat_mom
10 years ago
DH and my mom shared an order of paella at a semi-local restaurant the other night, but it didn't look as bountiful as yours!
whit461
10 years ago
Thanks for posting KKSMAMA. I want to convince my DW to let me make this for New Years in Sanford!
kksmama
Original Author
10 years ago
Whit641, it is a really easy, healthy dish and well received. The saffron is a pricey seasoning, but oh so yummy. Getting enough flavor in your stock is important, as is giving the rice plenty of time to cook before adding the veggies and meat (which you don't want overcooked). I used germinated brown rice for the first time last night, didn't really notice any difference between that and regular brown rice. I think next time I'll add some pretty green peas, I think I've seen that in restaurants. Mmmm and sausage....we haven't been vegetarians in a long time but I still feel a little guilty about adding meat to those recipes.
a2gemini
10 years ago
kksmama - Wow- looks great. We must think alike as I also made a form of paella. I have to get some more saffron as I used up my last threads.
I just remembered - I also added peas for color.
I think there is a direct line between Michigan and Tampa - as everyone goes to florida for the winter.
Bunny
10 years ago
deedles, you beat me to it. I cannot hear the word "paella" without turning into Estelle Costanza.
Bunny
10 years ago
kks, this looks wonderful and sounds easy. I've been a vegetarian at various times of my life (not any more) and I enjoy a good vegetarian dish.

Question about the carrots, peppers and mushrooms. You say to add at the end. Is that at the very end of the cooking or towards the end of the rice cooking? Are the carrots supposed to be crunchy?
kksmama
Original Author
10 years ago
It would be too hard, and is unnecessary, to get the timing perfect. Ideally, the rice would be about 6 minutes shy of done when the carrots went in so they would be perfectly firm but neither crunchy or mushy. Mushrooms and peppers cook about as quickly as seafood, so those are best added in the last 3 or 4 minutes. IRL, I often have carrots too firm or soft, or have to add liquid as I cook, and add chopped parsley at the end for freshness and color. Some people might like the chunks of squash a little firmer, we're happy for them to disappear. Maybe next time I'll do my carrots in large shreds and add them closer to the end. The timing would be easier with quicker cooking grains, like white rice or couscous (good idea from A2gemini).

Even though I don't measure, and don't time perfectly (understatement alert), my results are always good and surprisingly consistent. It is a forgiving dish, since you can always add liquid or leave the cover off to let it thicken at the end. The colors and nutrition are better if you don't overcook, but even reheated leftovers are yummy.

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