Bonjour my friends, I’m Frankie and welcome to Club Foody! Spanish cuisine is flavorful, vibrant,
colorful and lovely! The recipes that come to mind are Gazpacho, Tortilla Española,
Pisto Manchego, Turrón, and many more including Spain’s national dish… Paella! I’ve already shared
one of my Paella recipes with you and now, here’s another delicious one perfect for the season…
In today’s episode, I’ll show you how to make my Paella de Marisco! With a nice variety of seafood
and fresh ingredients, no wonder this is a popular dish! This one-pot recipe is perfect
for special occasions or even during the Holidays. So my friends, let’s get cooking!
First, in a measuring cup, we’ll combine dry white wine and saffron then we’ll give a stir.
This will help to release the flavor and color from the spice.
We’ll let it sit until needed, about 20 minutes. Next, we’ll add olive oil in a paella pan
and set the heat to medium. When it gets hot, we’ll add the onions and sauté them for 2 minutes.
We’ll add red peppers, the same amount of orange peppers followed by yellow peppers and poblano
peppers – you can always use green bell peppers if you like. Just like earlier, we’ll sauté them
for a couple of minutes and look at this… isn’t it beautiful! This is a nice rainbow of colors, mmm!
To this, we’ll add pressed garlic and sauté for only one minute – we don’t want to burn it
and quickly sauté it will bring the flavor out not the bitterness! Now let’s add the seasoning…
smoked paprika, some red pepper flakes, ground sea salt and freshly ground black pepper.
We’ll sauté the spices for one minute, stirring constantly so they don’t burn. We’ll then add a
sprig of thyme and the white wine saffron mixture. Of course, we’ll stir again until well blended
and let it simmer for a couple of minutes. When the liquid is almost evaporated, we’ll
add a can of fire roasted tomatoes. In case you can’t find any, just add 3 large Roma tomatoes,
seeded and chopped and if you have time, you can always roast them in the oven. All right, so we’ll
combine them with the ingredients and bring it back to a simmer before adding bomba rice.
We’ll stir until the rice is evenly distributed with the mixture. Then we’ll pour in chicken
broth - you can always substitute with seafood broth –, add some freshly squeezed blood orange
juice and frozen peas as well. We’ll blend the ingredients very well and be careful when we
stir so it doesn’t spill over the edge. We’ll increase the heat, bring the mixture to a boil
then transfer to a 400ºF/200ºC preheated oven. We’ll set the timer for 15 minutes.
When time is up, we’ll remove from the heat and add the seafood. So we’ll start with the
calamari rings making sure they’re evenly spaced – you want everybody to enjoy some.
We’ll also tap them down gently to partially submerge them. To this, we’ll add 8 large mussels
that we scrubbed and debearded – I had a little guy here so I added it as well.
Then here comes 8 large clams that we also scrubbed followed by prawns and yes,
they’re quite big – again, let’s try to place them evenly. Last but not least, the scallops. Now
depending on the size, you might have to add about 8 of them – mine were huge therefore 6 was enough.
What I like to do is to press down gently on the seafood just like we did with the calamari
to partially submerge them so they don’t dry out. Next, we’ll transfer the pan back to the oven
and cook for 15 minutes. When the cooking time is done, we’ll remove from the heat – mmm,
it smells yummy! – and to allow the rice to absorb any liquid without drying out,
we’ll cover the pan with foil and place a clean dish towel on top. We’ll let it rest for 5 minutes
and before serving, we’ll sprinkle on some fresh chopped parsley and garnish with lemon wedges.
And my friends, this is our Paella de Marisco! This is packed with colorful
and flavorful ingredients! It’s an amazing Spanish recipe to add to your repertoire.
This seafood dish is perfect to serve for special occasions or during the Holidays…
I hope you give it a try soon and be sure to visit clubfoody.com
for ingredient amounts, directions and more info… Until next time my friends, bon appétit!