PAELLA OF THE SEA
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year. His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don't leave it out. Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
Provided by John Willoughby
Categories dinner, main course
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 24
Steps:
- Combine the chicken stock, white wine, clam juice, 1 cup water and shrimp shells in a large pot. Add any onion peelings or vegetable scraps left from preparation. Bring to a boil over high heat, reduce heat to medium and simmer for 30 minutes, then strain, return the liquid to pot and set aside.
- While stock cooks, prepare the secret flavor weapon. Heat the sherry in a small pan until it is just beginning to simmer, then remove from the heat. Add the remaining ingredients, stir well and set aside.
- Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
- Prepare the relish. Rub the scapes with about 1 tablespoon olive oil, sprinkle with salt and pepper and grill until just toasty, about 2 minutes a side. Remove from heat and chop roughly. Combine the scapes with the remaining olive oil, pine nuts and lemon zest, mix well, and set aside.
- Put 1/2 cup olive oil in a paella pan or 20-inch camp skillet. Put over the fire and heat until hot but not smoking. Add the pork butt and sausage and brown lightly on both sides, about 6 to 8 minutes total. Add the onions and cook, stirring frequently, until soft, about 3 to 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the tomatoes and half the stock mixture, bring to simmer, then add the rice and the Secret Flavor Weapon. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a slow simmer.
- Push the shrimp and clams down into the simmering mixture so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly. Add liquid as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes stop adding liquid and continue to cook until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Remove from fire, lay peppers on top, spoon on the Garlic Scape Relish and serve.
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Candy Crush
[email protected]This paella was a bit too expensive to make. I think I'll stick to making it at home.
Manuel Vargas
[email protected]I'm not a big fan of paella, but this recipe was pretty good.
rezcole
[email protected]I followed the recipe exactly, but my paella didn't turn out as good as I hoped.
Jam Irah
[email protected]I'm not sure what went wrong, but my paella turned out really mushy.
Mohmmad Hussain Mohmmad Hussain
[email protected]This paella was just okay. It wasn't bad, but it wasn't anything special either.
Bruce Vincent Antoine
[email protected]Overall, this paella was a bit disappointing. I think I'll try a different recipe next time.
Barbo
[email protected]The seafood was a bit tough. I think I'll cook it for less time next time.
Ryan Tuttle
[email protected]The rice was a bit overcooked. I think I'll cook it for less time next time.
Darshanie Ramkarran
[email protected]The paella was a bit bland. I think I'll add more spices next time.
Omid Sahak
[email protected]This paella was a bit too salty for my taste. I think I'll use less salt next time.
Hansel Daniels
[email protected]I love that this paella is made with bomba rice. It gives the dish a nice chewy texture.
Prince Kaushik
[email protected]This paella is a great way to use up leftover seafood. I had some shrimp, mussels, and clams, and they all worked great in this dish.
ramesh bhujel
[email protected]I've never made paella before, but this recipe made it easy. The instructions were clear and concise, and the paella turned out perfectly.
Vikki Townend
[email protected]I love the combination of flavors in this paella. The saffron and paprika really give it a unique taste.
Saqlain Kahloon
[email protected]This paella was easy to make and turned out great. I used a variety of seafood, and it all cooked perfectly.
Sheikh Hassan
[email protected]I was a bit hesitant to try this recipe, as I'm not a big fan of seafood. But I'm so glad I did! The paella was delicious, and I even went back for seconds.
Taylorkinney Management
[email protected]This is the best paella I've ever had! The rice was cooked to perfection, and the seafood was so flavorful.
Walter Fair
[email protected]I've made this paella several times now, and it's always a crowd-pleaser. The combination of seafood and spices is just perfect.
stephanie la youtyoubeuse
[email protected]This paella was a hit with my family! The flavors were incredible, and the seafood was cooked perfectly. I will definitely be making this again.