Saturday, July 14, 2012


Seafood Paella
This is a recipe adapted from
1 large onion, finely chopped
5 tablespoons olive oil
6 garlic cloves, minced
2 tomatoes, peeled and chopped
Pink Salt
1 teaspoon sweet paprika
Pinch of saffron threads
3 small squid, cleaned bodies sliced into 1/4-inch rings
1 1/2 cups medium-grain Spanish paella rice
4 cups lobster (or fish) stock
1 cup dry white wine
4 U5 colossal shrimps, peeled and deveined
2 # mussels, scrubbed and debearded

Saute the onion in the oil in a 15-inch pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the pink salt to taste the sweet paprika and saffron, stir well and cook until tomatoes are reduced to a sauce and the oil is sizzling. Add the squid and cook, stirring for about two minutes. Add the rice and stir well until all the grains are coated.

Separately, bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to. Stir well and spread the rice out evenly in the pan (do not stir again).
U5 Shrimps
Cook the rice over low heat for 25 to 30 minutes, moving the pan around and rotating it so that the rice cooks evenly.  Lay the shrimps on top after 10 minutes and turn them when they have become pink on the first side.  Remove shrimps and set aside.  Keep warm.

Add more hot stock toward the end if the rice seems too dry.  When the rice is done, turn off the heat and cover the pan with foil.
Separately, steam the mussels with chopped garlic, about 1/2 cup of white wine and 1/2 cup of water in a pan with a tight-fitting lid. As soon as they open, they are cooked.
Arrange the mussels on top of the paella.

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