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IMPORTERS OF THE FINEST LA MANCHA SPANISH SAFFRON (AZAFRAN) THE PREFERRED PAELLA PAN MADE IN SPAIN IMPORTER OF AUTHENTIC SPANISH PAELLA PANS HOME PAGE 702 737 3925 EMAIL US CLICK HERE SPRING SPECIAL PAELLA PAN BURNER SET CLICK HERE PAELLA GIFT PACKS GIFTS FOR WEDDING, BIRTHDAYS
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Elite Club Gourmet Member Bari Levine Seafood Paella Serves 4-6 by Bari Levine For The Broth Shells from 1 lb of Large Shrimp 2 Tbs extra virgin olive oil Coarsely chopped: 1 carrot 1 rib of celery with the leafy top 1 onion 1 large clove garlic 3-4 sprigs of flat leaf parsley with the stems 1 small tomato 1/2 oz anis flavored liquor such as Pernod, Pastis, Ricard, Chichon, Anisette, Sambucca, or if you are opposed to that particular flavor which happens to go very well with seafood use 1/4 cup dry white wine. *See wines notes below 2qts chicken broth without salt added 2qts water. You can use water for all the liquid, but the chicken broth will add another depth of flavor 2-3 packets of puro ground saffron or 2-3 good pinches of saffron threads crushed in the palm of your hand. 2 tsp good quality pimenton or sweet paprika. Do not use the hot variety. For the Sofrito: 1/4 cup extra virgin olive oil 1 small onion finely chopped 1 small green pepper finely chopped 1-2 large clove of garlic finely chopped 1 small tomato finely chopped For the rice: 2-2 1/2 cups of short grain rice like cal-rose 1/4 cup dry white wine For the Seafood: 1 lb large shrimp shelled-shells reserved for the broth 1/2 lbs small cleaned squid-tentacles included. If squid is very small, you can leave whole. Otherwise cut bodies crosswise into rings. 1 monkfish tail or other firm white-fleshed fish cut into bite=sized chunks. *See fish notes below 1 doz or more hard shell clams such as littlenecks. If you can get smaller clams such a Manila or New Zealand cockles, use them, but just use more. Avoid soft shell clams such as steamers or razors. They are not good for this use. Wash and rinse clams well in fresh water. 2 doz mussels, cleaned, de bearded. washed Finishing Touches: 1/2 to 1 cup frozen peas-defrosted of fresh sting beans or asparagus cut in 1 inch lengths 1 roasted red sweet pepper cut in strips 1/4 cup chopped flat leaf parsley Lemon wedges Make the Broth: In a large stockpot heat olive oil. Add the carrot, onion, celery, parsley and sauté a while to release flavors. Do not allow to brown. Add the shrimp shells, and continue to sauté until they turn color. Add the garlic, sauté a little. Add the tomato last. Deglaze the pot with either the anis liquor or the wine, and let alcohol evaporate while the liquid reduces a little to intensify the flavor. Add chicken stock and water. As the pot heats up, add the saffron and Pimenton to dissolve. Bring to a boil and reduce to simmer. Once again. DO NOT ADD SALT. Let broth simmer and reduce 30-45 mins. Allow to cool. When cooled, pass thru a strainer into a large bowl pressing the solids with a wooden spoon to squeeze out every bit of flavor. You might not need all the stock, but the leftovers can be frozen and saved for the next time. Make the Paella:
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