Best 2 Surf N Turf Paella Recipes
SURF AND TURF PAELLA
Steps:
- In a large skillet, heat some olive oil and lightly cook the garlic. Add the onions and peppers and cook, stirring occasionally, until the onions are nearly translucent, 7 to 10 minutes.
- Add the cuttlefish and tomatoes and mix well. Add the chorizo, paprika, white pepper, bay leaf and 8 grams salt. Stir well and let simmer until the cuttlefish softens and the liquid reduces, about 20 minutes. Remove from the heat and allow to sit.
- Preheat the oven to 180 degrees C (350 degrees F). Spread the chicken and rabbit on a baking sheet and roast until cooked through, 5 to 10 minutes.
- In a paella pan over medium heat, combine the green oil, 4 cups of the vegetable-cuttlefish mixture (save the remaining for another use) and the rice. Stir so that the rice picks up the flavor of all the ingredients.
- Add the chicken and rabbit, the saffron and the remaining teaspoon salt to the paella pan; mix well. Add the hot fish stock, stir, and cook over high heat, 7 to 10 minutes.
- Add the clams, mussels, langoustines and prawns, placing them decoratively on top of the dish. Transfer to the oven and bake until the stock is completely absorbed and the seafood is cooked through, about 10 minutes.
- Sprinkle the paella with parsley. Serve with quarters of lemon.
SURF AND TURF FOR TWO
This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.
Provided by Staci
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
- Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
- Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g
Tips:
- Use high-quality ingredients: Fresh seafood, tender steak, and flavorful vegetables will make all the difference in your paella.
- Don't overcrowd the pan: Paella is best when the rice has room to cook evenly. If you're using a large pan, be sure to spread the ingredients out in a single layer.
- Cook the rice properly: Paella rice is typically cooked in a broth made with seafood stock, white wine, and saffron. Bring the broth to a boil, then add the rice and stir to coat. Reduce the heat to low, cover the pan, and cook for about 18 minutes, or until the rice is tender and all of the liquid has been absorbed.
- Don't stir the rice too much: Stirring the rice too much will make it mushy. Stir it gently once or twice during the cooking process to prevent it from sticking to the bottom of the pan.
- Add the seafood and steak at the end: The seafood and steak should be cooked just before serving. Add them to the paella for the last few minutes of cooking, so that they don't overcook.
- Serve with lemon wedges and aioli: Lemon wedges and aioli are traditional accompaniments to paella. They add a bright, acidic flavor that complements the rich flavors of the seafood and steak.
Conclusion:
Surf and turf paella is a delicious and impressive dish that's perfect for a special occasion. With a little planning and effort, you can make this classic Spanish dish at home. Just be sure to follow these tips to ensure that your paella turns out perfectly.
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