{"id":354,"date":"2010-07-29t09:17:25","date_gmt":"2010-07-29t13:17:25","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=354"},"modified":"2020-07-31t19:19:40","modified_gmt":"2020-07-31t19:19:40","slug":"paella-a-la-valencia","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/paella-a-la-valencia\/","title":{"rendered":"paella a la valencia"},"content":{"rendered":"

serves 6 \u00a0<\/em><\/p>\n

a spectacular medley of colors and tastes \u2014 spain\u2019s world famous rice dish.\u00a0 vary this recipe as you wish. different types of shellfish, pork and poultry can be added … just be sure to keep the basic proportions the same:<\/em><\/p>\n

\u2022 10 – 15\u201d paella pan
\n\u2022 1\/2 tsp. spanish saffron threads
\n\u2022 approximately 6 cups of monahan\u2019s fish stock (or homemade chicken stock boiled with shrimp shells)
\n\u2022 1\/3 cup extra virgin olive oil
\n\u2022 12 large shrimp in the shell
\n\u2022 2-3 links spanish chorizo sausage, cut into 1\/4 inch slices
\n\u2022 6-8 chicken thighs or a cut-up chicken cut into about 12 pieces
\n\u2022 approximately 3 cups of valencian rice (unwashed)
\n\u2022 24 pacific manila clams or 18 small littleneck clams*
\n\u2022 course salt to taste
\n\u2022 12 whole langostinos (lobsterettes), or 2 lobsters (1 1\/4 lbs., split and divided into tail sections and claws), or 3 lobster tails (split)* 6-8 oz. each
\n\u2022 18 mussels (scrubbed and bearded)**
\n\u2022 6 spanish pimentos (roasted red peppers) coarsely chopped or in strips
\n\u2022 sprigs of fresh parsley
\n\u2022 about a cup of frozen peas
\n\u2022 3 lemons cut into wedges<\/p>\n

video here!<\/a><\/p>\n

the paella<\/a> is traditionally cooked outdoors over a grill, but it can certainly be cooked indoors too.\u00a0 you may need to use 2 burners on the stove if the larger paella pan is being used. (check shellfish details at the bottom of this recipe if cooking indoors.)<\/em><\/p>\n

simmer 1\/2 tsp. of saffron threads in the fish stock for 30 minutes, then set aside to use later.<\/p>\n

place paella pan over heat source (high heat if cooking indoors).\u00a0 when the pan is hot, add the olive oil.\u00a0 when oil is hot (but not smoking), add the shrimp, split lobster tails and scallops and saut\u00e9 for 4-5 minutes or until the scallops are seared and shrimp is almost cooked through.\u00a0 remove the seafood and set aside. add the chicken to the hot pan and season with a liberal amount of course salt and brown on all sides. once chicken is browned, add the chorizo sausage and simmer for a few minutes, then add about 1\/2 cup of rice for each serving, and stir to coat with oil.\u00a0 add a pinch of salt and saut\u00e9 the rice for about 4-5 minutes, or until it starts to turn transparent.\u00a0 begin to ladle the saffron and stock (reserved from before) in slowly, about 1 cup of stock for each 1\/2 cup of rice used.\u00a0 without stirring, let the rice cook until it is about half done (about 5 minutes or until rice is soft and semi-transparent) arrange the clams and mussels \u2014 seam side down \u2014 in a ring around the edge of the pan.\u00a0 after a few minutes, lay the shrimp, scallops and the pimentos in the middle of the paella, and the langostinos\/lobster as points running out of the center (like a compass).\u00a0 garnish the paella with peas and parsley.\u00a0 when the rice is al dente and the clams and mussels have opened, remove the paella from heat and serve.<\/p>\n

* you can also garnish the dish with a whole cooked lobster (steamed separately) rather than split lobster tails cooked in the paella (as pictured)<\/p>\n

** because of the thickness of littleneck clam shells, we recommend that you steam them until just open in advance, because they are unlikely to open in an uncovered pot.\u00a0 manila clams have a thinner shell, so they should open according to the recipe.<\/p>\n

*** mussels will open using this method if cooked over an outdoor grill.\u00a0 however, if you are cooking the paella over the stove (inside), we recommend that you steam the mussels until just open before adding to the paella.<\/p>\n","protected":false},"excerpt":{"rendered":"

a spectacular medley of colors and tastes \u2014 spain\u2019s world famous rice dish. vary this recipe as you wish. different types of shellfish, pork and poultry can be added … just be sure to keep the basic proportions the same.<\/p>\n","protected":false},"author":4,"featured_media":6181,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[30,58,107,229,92,21,49],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/354"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=354"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/354\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6181"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=354"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}