Seafood Paella

Please read the entire recipe and instructions so that you understand the order and timing. Get all your ingredients in place, “mise en place”, before you start to ensure smooth execution. There is a lot of information, but it’s here to give you an understanding of the dish. The recipe is really not complicated. Good luck and enjoy!

Ingredients (4 - 6 people):

Use a “6 portion” paella pan or a 12 inch shallow skillet. Have a lid to cover or use paper towels.

The first 6 items make up the “sofrito” which is the flavor base.

• Extra virgin olive oil - enough to lightly coat the bottom of the skillet - about 1/4 cup

• 1 medium onion or 1/2 large onion finely chopped

• 2 cloves garlic minced

• 1 thinly sliced red pepper

• 3 oz Spanish chorizo* with casing removed and sliced into discs, or 1 tsp. Spanish smoked paprika "de la vera".

  • Note: I add chorizo and smoked paprika

• 2 Tbl Tomato paste - Double concentrated is best option

• 2 cups cal-rose rice, or if available Spanish Bomba rice

  • Note: Cal-rose rice is found in the Asian section in markets. It is a medium grain rice. See note on rice options below.

  • Bomba rice is a specialty item which can be mail ordered, or found at a market with a great rice selection.

• 4 cups chicken broth 

• 1 to 1 1/2 tsp saffron threads

• seafood - see quantities below and read how to add to the paella

• 1/4 cup pimento filled Spanish Olives

• 1/4 cup frozen peas

• chopped parsley to garnish

The seafood ingredients for 6 servings:

• 12 - 18 large clams - 2 - 3 per person

• 12 - 18 mussels - 2 - 3 per person

• 12 shrimp X-large or jumbo, clean, peeled and deveined, sliced open lengthwise. 2 per person.

• 6 large scallops cut in half through the “belly”. 1 large scallop per person.

• 12 squid, cleaned and sliced into thirds. Keep the tentacles please. 2 per person.

  
  For the seafood, I count pieces rather than measure or weigh. You want everyone to get their fair share. But keep in mind the size of the paella pan or skillet you use. You want to ensure there is a good amount of rice to seafood ratio. The seafood is there to flavor the rice, and the rice is there to give the seafood a base. They are partners. The seafood ingredients are my preference. You can substitute the seafood based on your personal preference and what’s available, keeping the ratio in mind when selecting the seafood.

Getting started with the sofrito:

• It is critical to have all your ingredients measured and ready to go into the Paella. This is your “mise en place”, everything in place. Olive oil, chopped ingredients for sofrito, broth, spices, saffron, seafood, peas, lemon.

• On medium heat, give the bottom of the pan a generous coating of olive oil, about 1/4 cup. I use good quality extra virgin olive oil, but I don’t use the highest quality(the really good stuff which I would use in a salad). Once the oil is hot, add chopped onion until translucent, then garlic and red pepper. Add a pinch of salt to release the moisture from the onion and garlic. 

• Add *Spanish chorizo discs. Let chorizo render for about 1 minute, then start on the next addition - the rice.

• There should still be enough oil in the skillet to saute the rice, but not so much that it would be swimming. Add oil if needed now. Just a tablespoon at a time.

  *Spanish chorizo is made with the smoky Spanish paprika called pimenton and it will add a wonderful layer of flavor and color to the paella. Spanish paprika is different than the Hungarian paprika (which is what is commonly found in markets), in its smokiness and the flavor is truly unique to Spanish cooking. You will notice the chorizo immediately releases a beautiful golden color into your aromatic base or sofrito. The smell is smoky and rich. Having grown up in Spain my husband says it’s one of the great smells of his food memories. If you can’t find Spanish chorizo, look for Spanish paprika called “pimenton de la vera” (or smoked paprika) and sprinkle this into the sofrito. It will give you the same smoky, rich flavor and color that the chorizo imparts.

Add the rice:

• On medium/high heat, add 2 cups of rice to the pan. Stir this until it’s opaque. Add salt, about 1/2 tsp and 1/4 tsp pepper. Move it quickly so it does not burn and adjust here if needed.

• Once the rice is opaque add tomato paste. It will sizzle. If you don’t have double concentrated tomato paste, my secret American ingredient which is a tablespoon of ketchup, works great too. I know my Mother in-law would cringe but I like the ketchup because it adds great color with a hint of acidity and sweetness. Chopped tomatoes are another option, about 2 Roma tomatoes. Stir quickly so that the tomato paste/tomatoes coat the rice. You will see the color deepen immediately. This process should take about 3 minutes.

The Liquid Gold:
Heat the 4 cups of chicken stock with the saffron either in the microwave for 1 - 2 minutes, or in a saucepan until just barely simmering. The saffron cannot overcook or it will loose its potency, so do not boil the stock.

For the liquid, I use the 2 to 1 ratio - 2 cups liquid for every cup of rice. You can use homemade stock, which is best, or one could use a good boxed stock or bullion and water, following bullion instructions for 1 quart of broth. There will be no more salt added after this so make sure it is seasoned properly at this point by tasting the broth and rectifying the seasoning.

The saffron will release its magic color and fragrance when it gets heated in the stock. This is the most expensive ingredient in the dish but it is the critical ingredient. It adds a very unique flavor and the gorgeous yellow color which is the tell of good paella. The saffron should not go into the pan any earlier, or it will overcook and lose flavor.

When the liquid goes in, it should start to boil immediately.

Turn down the heat to medium, or until the broth is at a slightly aggressive simmer, always uncovered.

The Seafood
The Final Steps and Countdown:
SET THE TIMER. From this point, the rice will cook for about 20 minutes on medium to medium-low heat, simmering.
Prepare to add the remainder of the ingredients when there is about 8 minutes left of cooking time. Add the ingredients that take longer to cook first (Clams, mussels, scallops, shrimp, calamari).* see note below. Shake the pan occasionally to move and even out the ingredients but don’t stir it or agitate the rice.

The paella is ready when most of the liquid is absorbed. If there is a lot of liquid left after 18 minutes, raise the heat a little bit and continue cooking for additional 2 minutes.

*Advanced paella technique will yield “soccorat”, which is a crispy base layer. This is achieved by leaving the heat on low, after the paella is cooked for an additional 2 minutes, uncovered.

*Note about adding the seafood: Timing: Ingredients go into the skillet in order of what takes the longest to cook. So time it backwards. Example; the paella takes 20 minutes to cook from the time you add the liquid to the rice/sofrito, plus additional 10 minutes resting. Clams take about 7 minutes to cook, add them 13 minutes into the cooking (or when there are 7 minutes left on the timer). Mussels take 6 minutes to cook, add them 14 minutes into the cooking/with 6 minutes left on the timer. Calamari takes about 2 minutes, so put these in 18 minutes into the cooking/2 minutes left on the timer. Ingredients listed below are in the order they should go into the paella.

• Clams, turned upside down so their wonderful juices are released into the paella as they cook. Add 13 minutes into cooking, or when there are 7 minutes remaining on the timer.

• Mussels Add 14 minutes into cooking, or when there are 6 minutes remaining on the timer.

• Scallops - Add just after mussels

• Shrimp - Add just after the scallops.

• Calamari - tentacles and bodies, cleaned (2-3 per person). Add 18 minutes into cooking - with peas - when there are two minutes left on the timer.

• Parsley – for color and final garnish. Add just before the lid goes on for resting

• Lemon is optional and can be served as a garnish at the end of the process sliced or quartered

Turn off the heat and put the lid, or a clean dishtowel or paper towels over the paella for 10 minutes to rest. Cloth is ideal because it is more effective in the absorption process. Make sure it is covered completely.

The Rest
Resting the rice for 10 minutes; after about 18 - 20 minutes of simmering, most of the liquid in the skillet will be absorbed but it could still look juicy or wet. If you taste the rice, it will be al dente, firm, but cooked. The remaining liquid and steam will be absorbed into the rice in this final 10 minute resting/steaming phase, the repozo, which means to rest or relax. During this critical 10 minutes, the rice will finish absorbing the liquid and will become more tender and plump. Avoid the temptation to peek. It needs this rest to complete the cooking process.

Cultural note: In Spain it is common to hear people saying they are going to “repozar” after their main meal, lunch. A very civilized practice, indeed.

I love to bring the pan to the table and uncover it because it is very dramatic and so beautiful. When the cover is removed at the table, the aroma of seafood and saffron will waft through the room and the anticipation of digging in will mount.

This whole process might sound complicated but it is only a 30 minute process (assuming your ingredients are all ready) from beginning to end and only one pan gets used. The more you make it the easier it gets, so keep on practicing.

After the rest, you are ready to bring it to the table to serve and enjoy!

About The Rice:
I get excellent results with Cal-rose rice which is readily available in markets in the rice section and in the Asian food section. It is medium grain and absorbs the liquid at just the right pace. I have tried using Arborio rice, which is also a shorter, plump grain. During Corona Virus days, arborio rice was sometimes all I could find, and it worked using the same ratio. Long-grain rice can be used if that is all you have, but the texture will be very different. I would warn against Jasmine or Basmati, as they are fragrant and will fight the subtle aromas of the paella ingredients. **Make sure to follow the package instructions for the water ratio if you don’t use a medium grain rice. The very best option is using Paella or Bomba rice from Valencia, Spain. It is fantastic if you can find it, but it is more expensive. If I’m at my local Spanish or import market and I find the Spanish rice I will usually pick some up, but 6 out of 10 times, I use cal-rose. 

*Socarrat is the lightly toasted crust which forms on the bottom of the paella pan. I happen to love it and it is a sign of advanced paella technique. To get this caramelized finish, turn the heat to low after the paella is done, for another two minutes - before the resting. You will hear some crackling sounds and that is the crust forming. Careful not to burn though. I suggest starting off slowly, then more aggressively, as you gain experience.

**For Paella I use a 1:2 rice to liquid ratio because the cooking process is in an open pan and the liquid evaporates more quickly. If I had to use Arborio, or long grain rice, I would use the same ratio. Adjust the cook time up or down if needed.

Starting a Paella meal with some light appetizers is all you need. Maybe a tortilla de patata, or gazpacho, or just toasted bread with tomatoes. A nice tray of cheese, olives and chorizo or jamon, would also be quite nice. The Paella is the star of the show, so make sure the sides compliment this wonderful meal.