Cookbook:Paella de marisco
From Wikibooks, the open-content textbooks collection
| Paella de marisco | |
|---|---|
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| Category: | Spanish recipes |
| Servings: | 6 |
| Time: | 2 hours approx |
| Difficulty: |  |
Cookbook | Recipes | Cuisine of Spain | Rice Recipes
Seafood paella is the world's most popular paella recipe. It emerged in its modern version in Spain's Valencian region in the early 1800s. Prior to the 19th century, the ingredients for seafood paella varied greatly with the most unusual being eel.[1]
Valencians consider seafood paella and Valencian paella as authentic. They view all other variations as imposters.
Below is a slightly altered version of the traditional recipe[2] presented by Chef Juanry Seguí, a prominent Valencian chef. The below recipe utilizes ingredients available in US supermarkets.
[edit] Cleaning and eating mussels
This recipe calls for live mussels. Here are some safety guidelines for buying, eating and cooking live bivalves (mussels and clams):
- Never buy a mussel/clam that's open or cracked.
- Never eat a mussel/clam that won't open after cooking.
- Cook mussels/clams within 24 hours of purchasing.
- Always brush mussels/clams clean before cooking. Remove beards from mussels as well.
For more info on this subject, read Happy as a clam by Chef Mark R. Vogel.
[edit] Conversion tables
Here's a great website with conversion tables for the metric and US measuring systems: [1]
[edit] Equipment
- A 15-inch (38-centimeter) paellera
- A two-gallon pot
- A rice skimmer
- A sharp chopping knife for meat and vegetables
- A large serving spoon
- A potato masher
- A clean, white towel large enough to cover the paellera
- A wide heating source such as:
-
- A stove large enough to accomodate the size of the paellera (You'll have to straddle two burners at once and rotate the paellera periodically for even cooking.)
- A gas burner designed specifically for paelleras
- A charcoal barbecue
- A low, forged steel tripod (scroll to the bottom of the page after clicking on this link) to support the paellera
[edit] For the broth
Please read Paella cooking techniques before attempting this recipe.
[edit] Ingredients
- 300 grams of crab
- 300 grams of shrimp heads
- 1 bay leaf
- 4 or 5 whole garlic cloves
- 500 grams yellow onion cut into quarters
- 4 liters water
[edit] Procedure
Boil the above ingredients in water. Allow the liquid to reduce until there's two liters of broth. Occasionally mash the ingredients against the bottom of the pot with a ladle or potato masher to squeeze out their flavors. Strain the broth and set aside.
[edit] For the paella
[edit] Ingredients
- 12 live mussels with beards removed
- 400 grams grated tomatoes
- 400 grams diced squid mantles
- 400 grams shrimp (deveined and shelled)
- 400 grams Valencian rice
- 8 large crawfish
- 6 tablespoons olive oil
- 2 cloves diced garlic
- 1 tablespoon sweet paprika Note: I use Carmencita. It's both affordable and available in the US.
- 8 to 10 strands of saffron (or 1.5 teaspoons of food coloring): See note below regarding saffron.
- salt to taste
Note: Throughout history, saffron has been the natural ingredient used in Spain to color rice yellow. However, it's very expensive (a pound costs about $100 in the US) because it's labor intensive to process and each saffron crocus yields a minuscule amount of saffron. Consequently, supermarkets sell only small fractions of an ounce for three or four dollars. The best solution to this problem is to use commercially manufactured food coloring containing both natural and artificial ingredients (but usually no saffron). The two most popular US brands are Bijol and Badia. These companies sell containers each holding several ounces of coloring for less than five US dollars.
[edit] Procedure
- Heat oil in a paellera over a medium flame.
- Add mussels and cover with a pot lid. (The lid should cover the mussels but not the entire paellera.)
- Cook until they open. Then remove and set aside.
- Add crawfish and sprinkle them each with a pinch of salt.
- Sear the crawfish. Then remove.
- Add the diced squid and sauté for about two minutes.
- Add the shrimp and sauté for about two minutes.
- Add garlic and sauté until golden brown. This should take about a minute.
- Add grated tomatoes and sauté for about four minutes. You've just made Spanish sofrito.
- Add rice and braise until completley coated with sofrito.
- Add paprika and sauté for about two minutes.
- Add two liters of seafood broth.
- Add saffron (or food coloring). Mix well and simmer for about three minutes.
- Taste the broth and invite your dinner guests to do so as well. If the broth is bland, add salt a pinch at a time until everyone approves.
- Replace the crawfish and mussels.
- Begin tasting the rice after it's been simmering for about 20 minute and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear.
- Your paella is done once you've accomplished three things. A) The rice should be slightly firm to the bite. Italians use the same approach when cooking pasta. They call this texture al dente. B) The paella should be a little moist but not soupy. C) You should have a bit of toasted rice on the bottom of the paellera. This is considered a delicacy throughout the Spanish-speaking world.
- Remove the paellera from the heat and cover it with a white towel (NOT ALUMINUM FOIL). Allow it to sit for five minutes before serving.
[edit] See also
[edit] References
- ↑ Manuel Vázquez Montalbán, La cocina de los mediterráneos, Ediciones B - Mexico
- ↑ A video in Spanish of Juanry Seguí preparing seafood paella
