RelishPod

Cook What you Eat!

Paella De Marisco

It was delicious! 

It was delicious! 

Paella de Marisco is a summer favorite in Spain for good reason - paella is the perfect base for whatever's tantalizingly fresh from the sea. While not considered the most traditional of paellas, it's one of my absolute favorites - both for the stunning presentation and the delicious, coastal flavor. If you have an opportunity to cook your paella outside over a wood fire, do it! We are cooking today on the big green egg, which will give our paella the smoke it needs for the absolute best texture and flavor. Be forewarned, some people specialize in Paella. We do not. It takes time and dedication to master this art. Skott Ketterman, of Crown Paella in Portland Oregon, my Sous Chef who worked under me for years crafted his skill set in Spain under some amazing chefs, and has made a name for himself in the American culinary world as one the top Paella Chefs in the Country. Very talented, utilizing his amazing work cooking in Oregon Vineyards, weddings, retreats and such. Again, find them on Facebook at Crown Paella. I cant say enough about this talented soul.

Paella: It is A Triumph of a Dish with Limitless Variations: You will soon Discover a wonderful new way to think about rice. It is indeed a culinary and cultural experience. So again, we are making a contemporary Paella with a traditional flair, or a traditional Paella with a contemporary flair. You decide.

Method:  Paella Pans or ( Paellera ): We are using a 22 Inch Pan, Should Serve about 12 people.

Dimples. TRAP LIQUID AND PROMOTE EVEN COOKING. MAKE PAN RIGID/PREVENT WARPING. NOSTALGIC, WHEN PANS WERE HAND HAMMERED. Size.

Seafood Broth: Salted Water, about 9 Cups: Shrimp Shells, Onions and Simmer for about 10 minutes. Strain, and add Toasted Saffron ( Amazon ) Talk about Saffron. ( a Nice healthy 2 Pinches Worth ) and Add to Broth. Let cool off to side. Make sure to season again.

Sauté: Medium to High Heat: Olive Oil ( EVOO )Mahi or any good whitefish, Remove, Scallops, Remove, Shrimp, Remove. About 2 Minutes Each.

Add Vegetables: Peppers!!! Add heat here is you would like: We are smoking padrons ( Pre Smoked )

Sofrito: NOT TO BE CONFUSED WITH SOCARRAT: Reduce heat to medium, sauté Onion. (Grater Box). Tomatoes: Grater Box: Looking for about 2 cups: Cook & Stir Often: Looking for a deep burgun- dy, compote like consistency. Add H20 if getting to thick. Season as well. Bring to simmer.

SMOKE WITH ORANGES & PINE:

Bring To Medium High Heat: Add Rice: Again, we will get you exact/or close to exact measurements, but about 3 Cups of Rice. TALK ABOUT RICE: Bomba: What is this? MEDIUM GRAIN: TOOTHY TEXTURE THAT CAN ABSORB LOTS OF FLAVOR. YOU WANT THE GRAIN TO SWELL UP AND KNOW EACH OTHER, CREATING A THIN BUT COHESIVE BLANKET OF RICE ACROSS THE PAN. Cook for about 2-3 Minutes. Add Broth about 5-6 Cups. Shake pan and distribute. Simmer Rice and Stir, cook for about 8-10 longer. When the rice is about the same level as the liquid, reduce the heat. Add Mussels and submerge below the liquid on the edge. Make sure heat is turned down and simmer gently. Rotate the pan if needed. We are trying to absorb the liquid at this point. About 10 more minutes. DO NOT STIR BEYOND THIS POINT. Taste a grain just below the top layer. We are looking for al dente.

( To the tooth. ) Tiny white dot in the center. ( So here, if the rice is not cooked enough, add some more broth and cook a little longer ). Once you achieve al dente, add scallops, fish and shrimp back in and ar-

range for a nice look.

Bring To Medium High Heat: Add Rice: Again, we will get you exact/or close to exact measurements, but about 3 Cups of Rice. TALK ABOUT RICE: Bomba: What is this? MEDIUM GRAIN: TOOTHY TEX- TURE THAT CAN ABSORB LOTS OF FLAVOR. YOU WANT THE GRAIN TO SWELL UP AND KNOW EACH OTHER, CREATING A THIN BUT COHESIVE BLANKET OF RICE ACROSS THE PAN. Cook for about 2-3 Minutes. Add Broth about 5-6 Cups. Shake pan and distribute. Simmer Rice and Stir, cook for about 8-10 longer. When the rice is about the same level as the liquid, reduce the heat. Add Mussels and sub- merge below the liquid on the edge. Make sure heat is turned down and simmer gently. Rotate the pan if need- ed. We are trying to absorb the liquid at this point. About 10 more minutes. DO NOT STIR BEYOND THIS POINT. Taste a grain just below the top layer. We are looking for al dente. ( To the tooth. ) Tiny white dot in the center. ( So here, if the rice is not cooked enough, add some more broth and cook a little longer ). Once you achieve al dente, add scallops, fish and shrimp back in and arrange for a nice look.

Bring To Medium High Heat: Add Rice: Again, we will get you exact/or close to exact measurements, but about 3 Cups of Rice. TALK ABOUT RICE: Bomba: What is this? MEDIUM GRAIN: TOOTHY TEX- TURE THAT CAN ABSORB LOTS OF FLAVOR. YOU WANT THE GRAIN TO SWELL UP AND KNOW EACH OTHER, CREATING A THIN BUT COHESIVE BLANKET OF RICE ACROSS THE PAN. Cook for about 2-3 Minutes. Add Broth about 5-6 Cups. Shake pan and distribute. Simmer Rice and Stir, cook for about 8-10 longer. When the rice is about the same level as the liquid, reduce the heat. Add Mussels and sub- merge below the liquid on the edge. Make sure heat is turned down and simmer gently. Rotate the pan if need- ed. We are trying to absorb the liquid at this point. About 10 more minutes. DO NOT STIR BEYOND THIS POINT. Taste a grain just below the top layer. We are looking for al dente. ( To the tooth. ) Tiny white dot in the center. ( So here, if the rice is not cooked enough, add some more broth and cook a little longer ). Once you achieve al dente, add scallops, fish and shrimp back in and arrange for a nice look.

CREATE THE SOCARRAT: ( The Caramelized Bottom Layer of Rice ) THIS IS THE PRIZED PART OF PAELLA. SPECULATION OF APHRODISIAC POWERS. Increase the heat to medium high. ROTATE PAN ON THE HEAT & CARAMELIZE THE BOTTOM RICE. AVOID BURNING. LOOK FOR CRACKLING, BUT IF IT SMELLS BURNED, REMOVE FROM HEAT IMMEDIATLEY. ALLOW TO REST, for 5-10, and allow for the flavors to meld. Cover loosely with foil. Add lemon and serve. Drizzle lemon over each section if they want. Dish DIRECTLY from Pan.