Great Spanish Paella Seafood Recipe

How To make Paella de Marisco. This is the recipe for Spanish seafood Paella that tastes great. The bald Chef shows you how to cook real Paella Valencia, located in eastern Spain on the Mediterranean Sea. Saffron give this rice dish it’s yellow color. The recipe features, Shrimp, Squid, Lobster, and Clams. This is a easy recipe to cook and I believe you will love it. These are many ways to cook this recipe from Valencia, Spain but I like the Marisco version best. For more information on this Paella recipe see http://www.baldchef.com/spanish-seafood-paella-recipe/

[Music] Good evening folks. It’s Lind the Ball chef and this evening I’m putting together the Spanish dish paella. Now, I know in cooking this dish, it’s going to open up a canworms basically because there are probably as many ways to cook paella, this famous dish from Spain as there are Spaniards. So, uh, knowing this upfront, I know that people are going to probably complain that they wouldn’t do it this way or they do it this way or they wouldn’t do it that way. Well, this is a dish that I’ve used for years and uh, I think it’s a very, very good rendition. my rendition of a true uh Spanish paella from the region of Valencia. Now, uh I’m going to get started by using a uh homemade uh seafood stock that I’m going to cook my rice in. A lot of the Spaniards sometimes even take water right out of the ocean and use that to cook uh the their paella. Um, and you may complain that my uh uh actual pan that I use to cook pa is not large enough. It’s the largest pan I’ve got. And this is a dish for four people. So, a lot of times they’ll cook up in Spain paella for groups of 10 or 15 people. And uh this is a a reduced size uh uh recipe here. Um you could increase it for a larger party, but uh for just a regular home stove, um this is going to be about as large of a pan as you can use. So, let’s get started. And I’m going to show you how to put this uh famous uh making my uh seafood stock. I take my pan, put them right into the water. Uh we’ll uh take off any residual sand that I can drain off. I’m going to need about two cups of stock. We’ll put in a little bit of saffron right now to give us a nice yellow color. Uh I’ll be adding more saffron to the dish as it goes. And uh I’m going to bring these clams up to a boil for a minute here. I’m going to put in my shrimp. And with the shells on and I’m going to cook these shrimp for I’m not going to cook them even close to being done. Just enough to kind of flavor this water off a little bit. And I’m just going to cook this for just just maybe a minute or two and then remove the seafood and then reduce this down till I’ve got uh basically uh just uh two uh cups of uh stock and we’ll come back and look at it. All right, I’ve uh removed my shrimp. I just move just had those in there to basically blanched them. Um my clams are probably 5 minutes from opening up completely. So, I’m going to go ahead and take this off the stove right now and uh basically drain it off. Uh make sure there’s no sand in this liquid. And we’ll get ready to put the uh our rendition of uh the Spanish paella. Uh we’re going to be using uh this is going to be a paella dearos or a seafood paella. Uh they make other versions in Spain that uh could include rabbit or chicken. Um, snails sometimes can be used, but typically you don’t mix uh seafood with chicken or something like that or with duck, for example. If it’s a if it’s a pa de marisco, we’re going to be using just seafood in this uh rendition. And to start out with, we want to use a good quality extra virgin olive oil. Probably about an ounce and a half. This is something that uh you don’t want to skimp on. Uh into this, we’re going to add uh a Julian red bell pepper. Uh I don’t use onion in my paella. I’ve seen some people out there that do. I don’t know that I’ve ever had a true pa that had onion in it, but uh it’s something that I’ve seen. Uh but as far as the spice selection, uh I like to use some sweet uh paprika. Uh about a uh table spoon of that. Teaspoon of uh some rosemary and two uh tablespoons of finely of finely minced uh garlic. And we’re just going to uh kind of infuse um these uh spices with olive oil. Little bit here. And then I take a very small Italian tomato. This is a Spanish dish. I dice that up and I’ll put that right in there with that. We’ll cook off some of this uh liquid from the tomato. And uh we’ll let the lettuce go for a minute. Uh at this point, I would like to go ahead and put in my saffron. Saffron is a very expensive spice. It’s probably the most expensive spice in the world. with the petals and a little little uh flower, but uh it gives the paella the uh yellow color that you often uh are associated with uh in a pa dish. So, I’m going to let uh these vegetables wet off here for a minute and uh we’ll come back and I’ll show you the next step. We have uh wetted off most of the liquid here. Uh, and what we’re going to use is some uh Spanish short grain rice. Uh, don’t use any par-boiled rice, Uncle Ben’s, anything like that. It absolutely ruined the recipe. And to that, we’re going to add the one cup of rice and then two cups of our homemade seafood stock. And what we’re going to do now is we’re going to give this a one time stir. just to kind of infuse everything in there. And then we’re just going to let this be on low temperature. There’s no need to stir this anymore. Just one stir. That’s it. Put this down on low. And I’m going to cook this rice off at a slow temperature. And uh when it gets the next step, I’ll show you what we My uh rice has been cooking here for about uh oh, maybe uh 17 minutes or so. And I’m going to start putting my first seafood in, which is going to be some uh lobster that I’ve uh got. This is uh fresh lobster meat that I just cut the lobster right down the middle. Poor fella. I put that right on top of there. It’s going to take the longest to cook. So, I’m going to put this lobster in first. It’s a peasant dish. You probably wouldn’t see this in a typical paella the Miscoco recipe, but uh I like lobster. So, I’m going to put it in my pa. So, we’ll just let this continue cooking. All right. Lobster is cooked now. We’re going to pull this out of here. Our rice is coming to its final stages. So, what we’re going to do is we’re going to add a couple of the key ingredients to our paella school. And one of those being green peas. I like to use frozen peas. Not ever ever use canned peas. Should be put in at the very last part of the cooking stage. Maybe about a half a cup or so will do it. We’ll put those in there like such. It wouldn’t be paella without some fresh squid. And we’ll throw in a about a/4 pound of some cleaned squid into this. Like such. We’ll go ahead and return our clams, which were just about cooked when we made our seafood broth, but we’ll still be able to get some flavor off of those. Goes back in there like such. Kind of dress this up. And then of course we go back to our parboiled shrimp. Put a little bit of that in there. About 24 of our medium count cleaned and de veained dshelled shrimp that were just simply par boiled. They weren’t completely cooked. Don’t want to overcook your shrimp. And then the uh last step to this is to go ahead and throw our lobster back on top of this. Kind of hold down the squid and let uh the rest of the cooking process take place. And we will be back here in about 5 minutes with a delicacy. All right. All of our uh shellfish is now cooked. The rice should be nice. Maybe a little crusty on the bottom. That’s the way pa is the pa de morice goes. Now we’re going to plate it up. Give this stuff a taste test. All right, there it is. Our finished pa de maniscos straight out of Spain. Valencia down by the Mediterranean. Oh my god, that looks so good. I’ll tell you what, I’m sure there’s a lot of people out there wouldn’t done it this way. And I will invite you to put up a video response if you think you can uh outdo this dish or you don’t think it’s original, uh, go right ahead. But I’ll tell you what, I’ve made this many times and I know that it it’s fit for a king. And this is the way I like it. We get a little shrimp, some of this rice with the classic saffron yellowed color to it. Put a little bite on the spoon here, folks. Bordering on spectacular. Give this one a try. If you like it, give me a like. If you don’t like it, tell me why. Subscribe to my channel. I got all kinds of crazy stuff going on around here. And as always, thanks for watching in Bonapetit.