Seafood Paella

Dec 28, 2012 @ 6:44 PM
Posted by Jesús Núñez , Special Contributor

Nutrition

Cal/Serving: 1,312
Daily Value: 66%
Servings: 4

Balanced
Dairy-Free, Gluten-Free, Wheat-Free

Fat	37g	57%
Saturated	6g	31%
Trans	0g	0%
Carbs	173g	58%
Fiber	3g	12%
Sugars	5g	0%
Protein	65g	129%
Cholesterol	310mg	103%
Sodium	2142mg	89%
Calcium	158mg	16%
Magnesium	197mg	49%
Potassium	1811mg	52%
Iron	8mg	42%
Zinc	6mg	41%
Vitamin A	2256IU	45%
Vitamin C	70mg	117%
Thiamin (B1)	0mg	33%
Riboflavin (B2)	1mg	72%
Niacin (B3)	15mg	77%
Vitamin B6	1mg	48%
Folic Acid (B9)	110µg	28%
Vitamin B12	17µg	276%
Vitamin D	4µg	1%
Vitamin E	8mg	41%
Vitamin K	25µg	32%
Fatty acids, total monounsaturated	22g	0%
Fatty acids, total polyunsaturated	5g	0%

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Barraca

In order to prepare an authentic paella, there are seven essential ingredients: the paella pan, bomba rice (always), saffron, sofrito, extra-virgin olive oil, passion, and love.

Sofrito is an important part of the paella. It is a concentrate of vegetables that will bring flavor to the rice.

You can add 4 quartered small artichoke hearts, or roasted red peppers, cut into strips, with the rice. Some people use the pulp of 1 or 2 dried and soaked ñora peppers, instead of pimentón.

INGREDIENTS

For the sofrito:

5 tablespoons olive oil
1 large onion, chopped finely
2 cloves garlic, crushed to a paste or chopped finely
1 red bell pepper
1 green bell pepper
2 tomatoes, peeled and chopped
Salt, to taste
1 teaspoon pimentón dulce or sweet paprika
Good pinch of saffron threads

For the paella:

8 cups fish or lobster stock
3 tablespoons olive oil
4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
1 small cuttlefish, sliced into small pieces
4 cups medium-grain bomba rice
12 mussels, scrubbed and de-bearded
12 jumbo shrimp in their shells
12 clams, scrubbed and de-bearded
1/4 pound swordfish
1 ounce English peas
1 ounce fava beans
1 lemon, for garnish

DIRECTIONS

For the sofrito:

Heat the oil in a pan over medium heat. Fry the onion until soft, stirring often. Stir in the garlic and the peppers, and before they begin to color, add the tomatoes. Season with salt, to taste, the pimentón, and saffron, stir well, and cook until the mix is reduced to a jammy sauce and the oil is sizzling.

For the paella:

Preheat the oven to 400 degrees.

Bring the fish or lobster stock to a simmer in a pot. Maintain the simmer.

Heat the olive oil over medium heat. When hot, add the squid and cuttlefish. When they start to color, add the rice and cook for 1 minute to toast the rice, then add the sofrito and cook for 1 more minute.

Add the hot stock and then the rest of the ingredients except for the lemon. Immediately stir the rice so that it does not become loose but after that, do not touch the rice again. (You do not want to release the starch from the rice; after all we are not making risotto.) Cook the paella on the stove top for 25 minutes.

Transfer to the oven and cook for 10 minutes. The end result is a caramelized and almost crunchy consistency on the bottom that is the most sought after part of the paella called soccorat.