This is a special dish for a very special occasion. It takes time to make, requires careful shopping, and is a little expensive. But it looks fantastic when brought to the table and tastes even better.
This dish originated in Spain and gets its name from the traditional large, shallow pan, i.e., paella or paellera. This special pan works best, but I have made this dish in a large, oven proof skillet and have even used a medium, shallow lasagna casserole. The traditional dish was made with chicken and beans, but I prefer this version which can be made all year—either indoors in your oven or outdoors on a gas grill with a decent thermometer.
Let’s address the shopping. The basic ingredients are:
1. Shrimp, use 16-24 to the pound
2. Mussels—be sure to clean well, remove the “beards” where necessary
3. Clams—I like to use small clams, either little necks or mahogany
5. Lobster—1 ¼ lb (optional)
Figure two to three per person of each of the above—more scallops if you use bay scallops. Other options include crawfish (which look nice but not much to eat), lobster tails (cut into one-inch chucks), diced chorizo sausage and chicken. Even andouille sausage will work but as this is primarily a seafood dish, use sausage sparingly.
Ingredients (serves eight)
1 medium onion, chopped
2 small bell peppers, chopped (red or yellow)
1 medium tomato (or one cup canned), chopped
1 tablespoon minced garlic, more to taste
1 teaspoon dried thyme or one tablespoon fresh thyme
6 tablespoons extra virgin olive oil
3-4 cups medium grain or Arborio rice
5-6 cups chicken stock, simmering *
¼ teaspoon saffron
½ cup frozen peas (optional)
Shrimp (shelled), clams, scallops, mussels (allow 2-3of each per person)
Lemon & parsley for garnish
1 glass of white wine to be consumed by chef while cooking
*Note: I like to use my homemade lobster stock but chicken stock or a combination will work. Perhaps you could use some of the liquid from the steamed clams and mussels. Use approximately 1 ½ cups broth to 1 cup of rice.
First prepare the “sofrito.” (Sofrito is a Spanish word that refers to a combination of aromatic ingredients cooked together very slowly) Heat three tablespoons of olive oil in heavy skillet. Add onion and cook, stirring for 4-5 minutes. Do not burn, just soften. Add tomatoes, garlic and thyme and continue cooking and stirring for another 4-5 minutes until most of the liquid is evaporated.
Heat oven to 400˚.
After cleaning the clams and mussels, steam them for 3-5 minutes until they open. Discard the ones that remain closed.
Heat three tablespoons of olive oil in your paella (or substitute) pan on your stove top over a medium flame. Combine onion/garlic mix, rice and saffron and sofrito. Add simmering stock slowly and bring to a boil over high heat. Remove pan and season with salt and pepper. Bake uncovered for 10 minutes.
Remove from oven and add shrimp and scallops, tucking them into the rice mixture. Distribute clams and mussels and tuck them into rice, as well. **Sprinkle peas on top and bake for 10-15 minutes more until all the liquid is absorbed. Add some stock if it seems to be drying out too quickly.
Let paella stand loosely covered with foil for five minutes or so. Garnish with parsley and be sure to show the finished product to your guests before serving. A pitcher of sangria goes well with this special dish. Dig in and enjoy.
**Note: I find the secret to a moist paella is preparing it in steps. The whole operation takes about 18 minutes beginning with the addition of stock to rice and sofrito mixture. Cook in oven for 10 minutes. Then add uncooked shrimp and scallops, tucking them in with your fingers. Cook another 5-6 minutes, then tuck mussels and clams into mixture and sprinkle peas over dish. Cook an additional 5-6 minutes.
If you want some special “eye appeal,” add a pre-cooked lobster on top for the last 5 minutes to heat the lobster. After you present the dish, remove the meat from the lobster, cut into bite size pieces and tuck into the rice mixture.
