Seafood Paella

[masterfisho7]

I am looking for a Paella to try has anyone done one could you please help me out as I would like to try to make one 

[connico]

Are you going to invest in a traditional paella pan? They make all the difference as you get a really good crust on the bottom..

I'm assuming you want to make a seafood paella.

What you need to make for 4 people in a single 34cm paella pan. You can use a normal medium depth frying pan if you don't have one.

• 250g mussels
• 250gm clams
• 2500gm prawns
• 250gm fillet of fish - fish should be firm when cooked
• 1/2 cup Parsley 
• 4 cloves  garlic
• 1 tbsp thyme
• 1 tsp smoked paprika
• 50ml olive oil
• 1 small onion - finely chopped
• 1/2 cup chopped scallions
• 1 red capsicum - sliced
• 2 large tomatoes - cubed
• 2 cups bomba rice
• 1 lemon
• 1lt fish stock - chicken if you cannot find or cannot make

Steps

1. Wash and dry proteins. Sprinkle salt on fish fillets to extract excess water. Leave 10 mins and pat dry

2. Heat stock to boiling and let simmer

3. Add parsley, garlic, thyme and a pinch of salt into a mortar and pestle and mash to a paste. Add dash of olive oil if you need to form a fine paste

3. Fry fish to colour. Do not fully cook through. 30 seconds each side will do and set aside

4. Add olive oil, paprika, onions, scallions, capsicum and tomatoes to the pan. Fry till soft and pulpy (should take 2-3 minutes). Add rice and fry for 1 minute. Add liquid so that covers rice by 1/2 cm. Bring to rolling boil and then bring down heat to a simmer. Simmer for 5 minutes and stir every minute to ensure the rice does not stick.

5. Add paste and stir in evenly. At this point the rice still should look soupy but the liquid should have reduced by half. If the rice is dry, add some additional liquid to cover the rice. Add fish only. Let cook for 10 minutes. Do not stir from this point on.

6. Add rest of seafood. Push in the clams, mussels and prawns into the rice. make sure edge of mussels and clams are pointing up. Add additional stock if rice is not covered. Cook a further 10-15 minutes or till the rice is done.

7. Take off heat once the rice is done. Test rice, it should be soft but provide a little bite. Cover in foil for 10 minutes and then serve with wedges of lemon and fresh chopped parsley.

Note: If you want to add saffron to the liquid please do so. I left out saffron as its not to everyone's taste

 

Edited January 5, 2019 by connico

[masterfisho7]

9 hours ago, connico said:

Are you going to invest in a traditional paella pan? They make all the difference as you get a really good crust on the bottom..

I'm assuming you want to make a seafood paella.

What you need to make for 4 people in a single 34cm paella pan. You can use a normal medium depth frying pan if you don't have one.

• 250g mussels
• 250gm clams
• 2500gm prawns
• 250gm fillet of fish - fish should be firm when cooked
• 1/2 cup Parsley 
• 4 cloves  garlic
• 1 tbsp thyme
• 1 tsp smoked paprika
• 50ml olive oil
• 1 small onion - finely chopped
• 1/2 cup chopped scallions
• 1 red capsicum - sliced
• 2 large tomatoes - cubed
• 2 cups bomba rice
• 1 lemon
• 1lt fish stock - chicken if you cannot find or cannot make

Steps

1. Wash and dry proteins. Sprinkle salt on fish fillets to extract excess water. Leave 10 mins and pat dry

2. Heat stock to boiling and let simmer

3. Add parsley, garlic, thyme and a pinch of salt into a mortar and pestle and mash to a paste. Add dash of olive oil if you need to form a fine paste

3. Fry fish to colour. Do not fully cook through. 30 seconds each side will do and set aside

4. Add olive oil, paprika, onions, scallions, capsicum and tomatoes to the pan. Fry till soft and pulpy (should take 2-3 minutes). Add rice and fry for 1 minute. Add liquid so that covers rice by 1/2 cm. Bring to rolling boil and then bring down heat to a simmer. Simmer for 5 minutes and stir every minute to ensure the rice does not stick.

5. Add paste and stir in evenly. At this point the rice still should look soupy but the liquid should have reduced by half. If the rice is dry, add some additional liquid to cover the rice. Add fish only. Let cook for 10 minutes. Do not stir from this point on.

6. Add rest of seafood. Push in the clams, mussels and prawns into the rice. make sure edge of mussels and clams are pointing up. Add additional stock if rice is not covered. Cook a further 10-15 minutes or till the rice is done.

7. Take off heat once the rice is done. Test rice, it should be soft but provide a little bite. Cover in foil for 10 minutes and then serve with wedges of lemon and fresh chopped parsley.

Note: If you want to add saffron to the liquid please do so. I left out saffron as its not to everyone's taste

 

Connico thank you mate for that yes I have all ready got a Paella dish I will give it ago 

Edited January 5, 2019 by masterfisho7

[masterfisho7]

Photo is of one I had at a Spanish Place in Glebe

Edited January 5, 2019 by masterfisho7

[mrsswordfisherman]

Excellent thanks @connico for the recipe

Let us know how it turns out @masterfisho7

[kingie chaser]

Paella, originating in Valencia is one of those that started out as a peasants dish & used whatever they had around but was the earliest version was prominently a casserole of rice & fish then as usual people start to change it as better ingredients became available.

Fast forward 800 years to the 18th century & as living standards improved more common ingredients were some sort of game like rabbit or duck, snails, a variety of beans, paprika, garlic & saffron.

As this dish spread to other areas of the Mediterranean more prominent seafood versions began to appear.

Nowadays its more common to see versions with things like chorizo, chicken, prawns & mussels. 

So its one of those dishes that you really just use what you prefer but in my opinion there are 2 essentials ingredients that are needed, one is saffron & the other is chorizo, unless you are making it specifically for say a vegetarian that eats fish chorizo gives the dish essential flavour through the fat content & the smoked paprika.

While not traditional by any means I also like to add a dry white wine like Riesling.

 

Edited January 5, 2019 by kingie chaser

[masterfisho7]

This is the one we made for 20 people at the home on New Years night 2018 - 2019 

[kingie chaser]

Doesn't sound like you need ideas mate, looks like you already have it nailed 

[masterfisho7]

1 hour ago, kingie chaser said:

Doesn't sound like you need ideas mate, looks like you already have it nailed 

Mate the guy I helped to make is Spanish he made it look easy