Seafood paella
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Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. This is a standard, delicious and dependable recipe for seafood paella.
ingredients
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serves: 6
1 (1-lb/450-g) cooked lobster
5 cups (1.2 liters) Chicken Stock
2 leaves bay
1 large leek (sliced)
12 mussels (cleaned)
1/3 cup (85 ml) extra virgin olive oil
1 lb (450 g) monkfish fillet (cut into slices about 1/2 inch (1 cm) thick)
6 oz (175 g) skinless, boneless chicken breast (cut into thin strips)
4 oz (100 g) small prepared squid
1 onion (minced)
8 cloves garlic (4 minced and 4 cut into quarters)
1 red bell pepper (seeded and thinly sliced)
2 cups (450 g) Arborio or Valencia rice
1/2 teaspoon saffron strands
6 large cooked shrimp in shell
Servings Per Recipe: 6
Amount per Serving
Calories: 977
- Total Fat: 21.4 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Cholesterol: 205.6 mg
- Sodium: 680.5 mg
- Total Carbs: 139 g
- Dietary Fiber: 10.7 g
- Sugars: 6.1 g
- Protein: 61.5 g
preparation
1. Pull the claws and legs off the lobster, then detach the head from the tail. Cut the tail through the shell into pieces at each section and the claws into three. Set aside.
2. Put the lobster head and legs into a pan with the chicken stock, bay leaves, and the green part of the leek. Bring to a boil, then let simmer for about 20 minutes. Strain through a sieve into a clean pan. You will need 3 3/4 cups (900 ml), so either boil to reduce or add water to make the required amount. Set aside.
3. Put the mussels into a pan with a splash of the stock. Cover and cook over a high heat for 3 to 4 minutes, until they have all opened. Tip into a colander set over a bowl to collect the liquid. Pour all but the last tablespoon of the liquid back into the stock. Cover the mussels and set aside.
4. First, remove the skin from the monkfish tail: Put the monkfish tail belly-side down on a board. Release some of the skin at the wider end of the tail and pull back so that you can get a sharp, flexible-bladed knife underneath to cut through the fine dorsal spines.
5. Grab hold of the wider end of the tail in one hand and the skin in the other, and briskly pull the skin away, down over the tail.
6. Remove the two fillets by cutting along either side of the thick backbone using a sharp, thin-bladed, flexible knife, keeping the blade as close to the bone as you can.
7. Pull off the thin membrane that encases the fillets, releasing it with the knife where necessary.
8. Cut the fillets across into thin slices and put them into a large, shallow dish.
9. Hold the squid's body in one hand and the head with the other, and gently pull the head away from the body, taking the milky white intestines with it.
10. Remove the tentacles from the head by cutting them off just in front of the eyes. Discard the head and separate the tentacles if they are large.
11. Squeeze out the beak-like mouth from the center of the tentacles and discard it.
12. If you want to retain the ink sac, look among the intestines for a very small, pearly white pouch with a slight blue tinge and carefully cut it away.
13. Reach into the body and pull out the clear, plastic-like quill.
14. Pull off the two fins from either side of the body pouch. Then pull away the brown, semi-transparent skin from both the body and the fins. Wash out the body pouch with water.
15. Insert the blade of a sharp, thin-bladed, flexible knife into the opening of the body pouch and slit it open along one side. Open it out flat and pull away any remaining intestines and membrane.
16. Score what was the inner side in a diamond pattern using the tip of a small, sharp knife, taking care not to cut too deeply. Then cut into 1-inch (2.5-cm) squares and set aside.
17. Heat the oil in a large, deep, 12-inch (30-cm) frying pan. Add the monkfish and fry for 3 minutes, turning it over after 2 minutes. Transfer to a plate and set aside. Add the chicken (and a little more oil, if necessary) and fry for 2 to 3 minutes, until lightly browned. Set aside with the monkfish. Add the squid and stir-fry for 2 to 3 minutes, until lightly browned. Set aside with the monkfish and chicken.
18. Add the onion, all the garlic, the rest of the leek, and the bell pepper to the pan and fry for 4 to 5 minutes, until soft and lightly browned.
19. Add the rice to the pan and stir until all the grains are well coated with the oil. Add the saffron and stock, and bring to a boil. Lower the heat, cover, and simmer gently for 15 minutes.
20. Uncover the rice and lay the pieces of lobster, monkfish, chicken, squid, mussels, and shrimp on top. Cover and cook gently for 5 minutes longer. Remove from the heat and let rest for 5 minutes. Then uncover and gently fork the seafood and the rice together before serving.
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