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SEAFOOD PAELLA INSPIRED BY PARKS AND REC

cook:

1 h 20 min

Picture for Seafood Paella inspired by Parks and Rec

1,241,944 views  Someone once told us that the trick with paella is to use just enough saffron to complement the shellfish… well, that and to never to combine meat and seafood in one paella dish. Based on that criteria, we’re fairly confident in this recipe; but please, feel free to give it a try yourself and tell us your thoughts! Recipe inspired by: Paella Valencia, Spanish Seafood, Paella de Marisco

4 servings

US

original

metric

INGREDIENTS

For the Shrimp Brine

1 tsp kosher salt

¼ tsp baking soda

For the Seafood Paella

1 tbsp kosher salt, divided + more to taste

8 oz fresh clams

1 ½ - 2 lbs head on prawns (or large shrimp)

Shrimp Brine (see recipe above)

¼ cup olive oil

8 oz cuttlefish or squid, cleaned + diced

1 yellow onion, finely chopped

4 cloves garlic, minced

2.5 large ripe tomatoes, grated

2 ½ tsp Spanish sweet smoked paprika (pimenton)

1 lb Spanish paella rice

1 tsp saffron threads

64 oz Fortified Fish Stock (see recipe below), divided

8 oz fresh mussels, cleaned

To garnish: lemon wedges

For the Fortified Fish Stock

1 tbsp olive oil

1 lb prawn heads/shells

1 onion, quartered

2 cloves garlic

64 oz fish stock (or water)

4.5 parsley stems

2 tsp black peppercorns

2 bay leaves

DIRECTIONS

1.

For the Shrimp Brine

1.

Combine the salt and baking soda in a small bowl. Whisk to combine, then reserve until ready to use.

1 tsp kosher salt

¼ tsp baking soda

2.

For the Seafood Paella

1.

Add salt to a large bowl of water. Add the clam and allow them to soak for at least 1 hour, this will help remove grit from the clams.

1 tbsp kosher salt, divided + more to taste

8 oz fresh clams

2.

Remove the heads, peel, and devein (if necessary) all but 4-6 of the prawns, these will be reserved for presentation. Reserve the heads and shells for the Fortified Fish Stock (see recipe below).

1 ½ - 2 lbs head on prawns (or large shrimp)

3.

Combine the Shrimp Brine and peeled prawns in a medium bowl. Using gloved hands, massage the brine into the shrimp. Reserve the prawns at room temperature for 30 minutes before cooking.

Shrimp Brine (see recipe above)

4.

Heat the olive oil in a large paella pan over medium heat. Season the oil with 1 teaspoon of salt.

¼ cup olive oil

5.

Add the head-on prawns to the oil and cook on each side for 30 - 45 seconds, or until the shells turn right orange. Then, remove the prawns from the pan and reserve. This will only par-cook the prawns.

6.

Add the onion and cook for 1-2 minutes, or until the onion turns translucent. Add the garlic and stir the vegetables with a metal slotted spoon or wooden spatula. Cook the mixture for 30 seconds or until the garlic is fragrant.

1 yellow onion, finely chopped

4 cloves garlic, minced

7.

Add the cuttlefish/squid to the pan and stir to combine the ingredients. Cook for 1-2 minutes or until the cuttlefish turns opaque.

8 oz cuttlefish or squid, cleaned + diced

8.

Create a well in the center of the paella pan, then add the sweet paprika. Toast the paprika for 15 seconds, then stir to combine the ingredients.

2 ½ tsp Spanish sweet smoked paprika (pimenton)

9.

Add the grated tomato mixture to the pan and stir to combine. Cook the mixture until most of the water has evaporated, about 2-4 minutes.

2.5 large ripe tomatoes, grated

10.

Add the paella rice and stir to combine once more. Toast the rice for 1 minute.

1 lb Spanish paella rice

11.

Combine 1/8th of the Fortified Fish Stock and the saffron in a small bowl. Stir the mixture until the stock is tinted by the saffron, then add it to the paella pan.

8 oz Fortified Fish Stock (see recipe below), divided

1 tsp saffron threads

12.

Then add the remaining Fortified Fish Stock and the remaining 1 teaspoon of salt to the pan. Stir to evenly distribute the rice. Bring the mixture to a boil over high heat and cook for the rice for 10 minutes.

56 oz Fortified Fish Stock (see recipe below), divided

1 tbsp kosher salt, divided + more to taste

13.

After about 10 minutes, about 75 percent of the water should be evaporated. At this point, nestle the clams and mussels into the rice and remaining cooking liquid. Arrange the uncooked prawns around the pan and lay the seared head-on prawns in a decorative pattern on top of the paella.

8 oz fresh clams

8 oz fresh mussels, cleaned

1 ½ - 2 lbs head on prawns (or large shrimp)

14.

Turn the heat to low and continue cooking the paella for 5-10 minutes longer, or until almost all of the moisture has evaporated, the rice is al dente, and the prawns, clams, and mussels have all cooked through. The bottom of the the paella should be lightly caramelized/toasted, this is called socarrat and it is the sign of a well prepared paella!

15.

Turn the heat off entirely and cover the paella with a large clean dish towel. Allow the paella to rest for 5 minutes before serving.

16.

Garnish with lemon wedges and serve!

To garnish: lemon wedges

17.

For the Fortified Fish Stock

1.

Heat the oil in a large stock pot over medium heat.

1 tbsp olive oil

2.

Once the oil is preheated, add the prawn shells and cook for 1-2 minutes or until well toasted. Then add the onion and garlic cloves, toss to coat the ingredients in the oil and continue to cook the mixture for 1 minute longer.

1 lb prawn heads/shells

1 onion, quartered

2 cloves garlic

3.

Add enough fish stock (or water), parsley stems, peppercorns, and bay leaves. Then, bring the mixture to a simmer. Skim off any scum that comes to the surface.

64 oz fish stock (or water)

4.5 parsley stems

2 tsp black peppercorns

2 bay leaves

4.

Continue simmering the stock for 30 minutes over medium low heat.

5.

Strain and reserve the stock until ready to use. Alternatively, chill the stock over an ice bath until it reaches 70 °F. Then refrigerate the stock for up to 1 week or freeze for up to 3 months.

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