• Ethnic Food Month - 4

    From Dave Drum@1:229/452 to All on Fri Sep 29 11:59:20 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Seafood Paella
    Categories: Seafoud, Poultry, Vegetables, Herbs, Rice
    Yield: 6 servings

    4 1/2 c Chicken stock
    1/2 ts Saffron threads; crumbled.
    Loosely measured
    1/4 ts Salt
    3 tb Olive oil
    1/2 Yellow onion; fine chopped
    1/2 Red bell pepper; fine
    3 cl Garlic; fine chopped
    6 oz Mild dried chorizo; in thin
    - half-moons
    3 c Short-grain rice
    14 oz Can fire-roasted diced
    - tomatoes
    1 c Frozen green peas
    1 lb Large (U-24) shrimp; peeled,
    - deveined, tails on
    1 lb Mussels; rinsed, scrubbed
    1 lb Littleneck clams; rinsed,
    - scrubbed
    1/4 c Chopped parsley; garnish

    Heat a gas grill to medium-high heat (375┬║F/190┬║C), or
    light a charcoal grill and let burn until the charcoal
    is covered with gray ash.

    STEEP THE SAFFRON: In a saucepan over medium heat, bring
    the stock to a boil. Add the saffron and salt. Turn off
    the heat and let the saffron steep for at least 15
    minutes. Taste and add more salt, if needed.

    COOK THE SOFRITO BASE: In a 12" to 14" stainless steel
    skillet or cast iron pan, heat the oil over medium heat
    on top of the stove. Add the onion and red pepper, and
    cook for 5 to 7 minutes, or until the onion is
    translucent. Stir in the garlic and chorizo.

    to the grill, set the skillet with the sofrito, the
    rice, tomatoes, infused stock, salt, peas, shrimp,
    mussels, and clams.

    BEGIN COOKING THE PAELLA: Set the skillet with the
    sofrito on the grill. Add the rice, and cook, stirring
    often, for 4 to 5 minutes, or until the rice is coated
    with oil and lightly toasted.

    Stir in the stock, tomatoes, and peas. Taste for
    seasoning and add more salt, if you like.

    Spread the rice evenly over the bottom of the pan. Close
    the grill cover and simmer the rice without stirring for
    15 minutes, or until the rice absorbs most of the stock.
    If the mixture looks dry, pour about 1 cup of hot water
    over it, but do not stir.

    ADD THE SEAFOOD: Nestle the mussels and clams into the
    rice with the hinge sides up so they release their
    juices into the rice. Arrange the shrimp around the

    Cover the pan with foil, close the grill and cook for 6
    to 10 minutes longer (depending on the heat of your
    grill), or until the rice and shrimp are both cooked
    through and the mussels and clams are open. (Discard any
    shellfish that remain tightly shut once everything else
    is cooked.)

    under the rice and check to see if you have achieved the
    elusive golden brown socarrat. If not, set the pan over
    the heat, uncovered, for a few minutes to lightly
    caramelize the bottom.

    Sprinkle with parsley and bring the whole pan to the
    table for serving.

    By Sally Vargas

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Archives


    ... Don't trust everything you see. Even salt looks like sugar.

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