Seafood Paella

Name: Seafood Paella
Yield: 8 servings
Cuisine: Spanish
Ingredients: 6 cups stock, half chicken and half seafood or shrimp; ½ tablespoon saffron threads; 12 monkfish medallions, about 1 ½ pounds total; 4 ½ tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 1 onion, chopped; 6 garlic cloves, chopped; ¼ pound chorizo, skin removed, sliced ¼-inch thick; 3 cups short-grain rice, preferably Spanish; 2 cups fresh green peas; 1 small red bell pepper, seared over flame to blacken skin, then peeled, cored and cut in strips; 1 small green bell pepper, seared over flame, peeled, cored and cut in strips; 18 large shrimp, peeled and deveined, about 1 pound; 1 pound medium-size mussels; ¼ cup thinly sliced scallions

Recipe from Eric Ripert

Adapted by Florence Fabricant

Published January 23, 2001

Total Time: 1 hour 15 minutes
Rating: 4(183)
Comments: Read comments

Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking. —Florence Fabricant

Featured in: The Ultimate Party Dish (Don't Forget the Saffron)

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Ingredients

Yield:8 servings

6 cups stock, half chicken and half seafood or shrimp
½ tablespoon saffron threads
12 monkfish medallions, about 1 ½ pounds total
4 ½ tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 onion, chopped
6 garlic cloves, chopped
¼ pound chorizo, skin removed, sliced ¼-inch thick
3 cups short-grain rice, preferably Spanish
2 cups fresh green peas
1 small red bell pepper, seared over flame to blacken skin, then peeled, cored and cut in strips
1 small green bell pepper, seared over flame, peeled, cored and cut in strips
18 large shrimp, peeled and deveined, about 1 pound
1 pound medium-size mussels
¼ cup thinly sliced scallions

Ingredient Substitution Guide

Preparation

Step 1
Place stock in saucepan and bring to a simmer. Remove from heat and add saffron. Set aside. Rub monkfish with ½ tablespoon olive oil and season with salt and pepper. Set aside.
Step 2
Preheat oven to 400 degrees. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans. Add onion and garlic and cook over low heat until soft. Add chorizo and saute briefly. Add rice and stir to coat.
Step 3
Add stock and stir. Simmer 10 minutes. Check seasoning, adding salt and pepper if necessary. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel. Place shrimp and monkfish around pan; add mussels, hinge-side down.
Step 4
Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes. Discard any unopened mussels. Remove from oven, cover loosely with foil and set aside 10 minutes. Scatter scallions on top and serve.

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Ratings

4 out of 5

183 user ratings

Have you cooked this?

Comments

Louise8 years ago

I always cook rice 2 to 1. Not sure that's helpful, but sounds like the package for the Casparilla had mistakes in it. I've always used arborio rice, and it works fine. :-/

paul5 years ago

Made a half batch for 4, following the recipe ~closely (closer than most?) Very solid result… but what’s missing? Maybe paprika, sweet or smoked according to taste?

Cook Kate2 years ago

One recommendation is to add the mussels for the final 5 minutes. The mussels were overcooked following the recipe. I guess it would depend on the size of the mussel as well.

Calvin3 years ago

I have done this at the beach on a campfire many times. Paired with a dry white wine.... Guaranteed hit every time

EC5 years ago

delicious, but much too much rice

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