SEAFOOD PAELLA
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place stock in saucepan and bring to a simmer. Remove from heat and add saffron. Set aside. Rub monkfish with 1/2 tablespoon olive oil and season with salt and pepper. Set aside.
- Preheat oven to 400 degrees. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans. Add onion and garlic and cook over low heat until soft. Add chorizo and saute briefly. Add rice and stir to coat.
- Add stock and stir. Simmer 10 minutes. Check seasoning, adding salt and pepper if necessary. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel. Place shrimp and monkfish around pan; add mussels, hinge-side down.
- Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes. Discard any unopened mussels. Remove from oven, cover loosely with foil and set aside 10 minutes. Scatter scallions on top and serve.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 12 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 3 grams, TransFat 0 grams
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Aman Shahi
[email protected]This paella is the perfect dish for a special occasion. It's beautiful, delicious, and sure to impress your guests.
Zia Shah
[email protected]I made this paella for a party, and it was a huge success! Everyone loved it.
Alon Yosef
[email protected]I'm not a big fan of seafood, but I loved this paella! The flavors were amazing.
Lungelo Ntaka
[email protected]This paella was so good, I ate two helpings!
Namukwaya Benitah
[email protected]This recipe is a keeper!
Maurice Hope
[email protected]I'm definitely making this again!
Lawasso Johnson
[email protected]Yum!
Nicole Madrigal
[email protected]Meh.
Emilirose Wakefield
[email protected]This paella was a disaster! The rice was mushy, the seafood was rubbery, and the whole thing was completely bland. I do not recommend this recipe.
Janaki Shahi
[email protected]Not bad, but not the best paella I've ever had. The rice was a bit overcooked, and the seafood was slightly dry. I think I'll try a different recipe next time.
Darendra Wolfe
[email protected]This paella was easy to make and absolutely delicious. I used shrimp, mussels, and calamari, and the combination of flavors was amazing. Will definitely make this again!
Raj Koirala
[email protected]I followed the recipe exactly, and the paella turned out beautifully. The saffron gave it a lovely golden color, and the seafood was succulent and flavorful. Highly recommend!
Makanga Jaffarjr
[email protected]This seafood paella was a hit with my family! The flavors were incredible, and the seafood was cooked perfectly. I will definitely be making this again.