A collaboration of a love of good eats and great friendships, this paella recipe is packed with delicious Mediterranean flavors with the freshest of ingredients...Thanks Te for having fun in the kitchen with me! @grit4glamour
Ingredients
4 C. Halibut bone stock (can be subbed with standard fish stock) you can usually find at local seafood co.
2 1/2 C. Paella Rice
1 C. Dry white wine
4-5 Cloves of garlic- Peeled and minced
3 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Fresh Thyme leaves- Chopped
1 1/2 Tsp. Saffron threads
1- 14 oz. can chopped Tomatoes
4 Fresh Kumamoto Tomatoes- Roughly chopped (Ripe Roma tomatoes can be subbed)
1 C. Rainbow mini peppers- Deseeded and chopped
1 C. Red onion- Peeled and chopped
2 large smoked Chorizo links- sliced into 1/4" rounds
1/2 Pound of fresh clams-Cleaned
1/2 Pound of fresh mussels-Cleaned & de-bearded- see notes
1/2 Pound of fresh shrimp with tails on- Cleaned and deveined
1/2 C. Fresh or frozen peas
1/4 Tsp. Smoked Paprika
1 Tbsp. Kosher salt
3-4 grinds of fresh cracked pepper
Garnish
1 Large lemon-quartered into wedges
3/4 C. Fresh Italian Parsley- Chopped
Rustic bread slices -toasted for dipping
Directions
In a large saucepan-heat the fish stock and wine with the Saffron threads until it comes to a low simmer.
Remove from heat and set aside.
Preheat the oven to 400 degrees F.
In a large Paella pan, heat Olive oil over medium high heat.
Add Chorizo to the pan and sauté for 5 minutes or until there is some color to the meat.
Add the onions, pepper, garlic, Thyme, Paprika, and stir well.
Cook for another 10 minutes or until onions become translucent.
Add the rice to the pan and sauté for 2-3 minutes stirring constantly to give the rice some color, then add the tomatoes to the rice.
Cook for another 2 minutes.
Pour 4 of the 5 cups of halibut stock/wine into the pan distributing the liquid evenly. Reserving 1 cup for later.(It's important to remember not to stir after this point)
Sprinkle with salt and pepper.
Let cook for about 10 minutes, then add the remaining cup of broth, peas, and seafood to the pan.
Turn off burner and carefully place the paella pan onto a large rimmed baking sheet avoid spill over and place the pan into the oven.
Cook for about 18-20 minutes or until there is a nice charr on the rice along the edges of the pan.
Remove from oven and let cool for 5 minutes. Sprinkle with chopped parsley.
Serve with lemon wedges and sliced rustic bread, toasted with olive oil and salt.
Enjoy!
