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paella shrimp saffron threads olive oil chicken onions Arborio rice garlic fish sauce sausage Spanish paprika glass tomatoes frozen peas pimento shrimp mussels cuts parsley
Viewed: 95 - Published at: 2 years agoIngredients
- Paella!
- 7 1/4 cups shrimp stock (recipe follows)
- 1 teaspoon saffron threads
- 1/8 cup olive oil (don't use extra-virgin-the sweet flavors will be ruined by the heat)
- 8 chicken thighs (bone-in and skin-on, please!)
- 2 small onions, diced
- 4 cups arborio rice
- 4 cloves garlic, smashed and minced
- 1 dash fish sauce (really, a tiny dash is all that is required)
- 1 pound andouille sausage, cut into 1/2 inch chunks
- 2 teaspoons Spanish paprika
- 1 glass dry white wine
- 1 can stewed tomatoes, diced (the stewed part here is important)
- 1 cup frozen peas
- 1 jar pimento or slices
- 1 pound peeled shrimp (but buy the ones with heads and shells on for the stock)
- 1 pound clams or mussels
- 8 2 oz cuts of monkfish (I buy the 4 ounce fillets and cut them myself)
- 1 bunch parsley, roughly chopped
Method
- heat oven or grill to 450°F.
- warm the shrimp stock in a sauce pan until hot to the touch, add the saffron, and set aside.
- heat two cast iron pans (or paella pans if you've got 'em) with 1/2 of the oil and sear the chicken on all sides (make sure you've patted the chicken dry and salted it with kosher salt to get a good sear).
- add the remainder of the oil and the onions, split between the two pans, along with a pinch of kosher salt and cook until translucent on a medium-low heat.
- add the arborio rice to each pan, turn up the heat, and cook for about 3 minutes.
- add the garlic, fish sauce, sausage, paprika, wine and tomatoes and cook for 5-7 minutes.
- add the peas and pimentos or olives, pour in 7 cups of the warm shrimp stock, reserving 1/4 cup, and stir thoroughly once.
- top each pan with the fish and shellfish and put in the hot oven (or on the grill and close the cover).
- leave it alone for 15-20 minutes and check to see that the rice is done and the shellfish have opened (if some don't open be sure to toss them out).
- pour in the remaining 1/4 cup shrimp stock to each paella and top with parsley.
- let sit, covered, for 5-10 minutes and serve.
