Shellfish Paella - Fagor Tapas Pan Manual

Commercial Booket 2003_v3.qxd 8/22/03

SHELLFISH PAELLA

Ingredients
Sofrito:
1/3 cup olive oil
2 lb red onions, minced
2 1/2 lb ripe tomatoes, peeled, seeded
Picada:
large garlic cloves, chopped
2 tbs parsley
1/2 tsp saffron threads
3/4 tsp salt (to taste)
3/4 tsp ground white pepper (to taste)
Rice And Shellfish:
small clams
mussels
2 tbs olive oil
2 lb squid
1 1/2 cup short grained rice
4 cups fish stock
1/2 lb large scallops
Directions
To Prepare The Sofrito: Heat oil in the paella pan. Add onions and saute
slowly over low heat, stirring from time to time, until onions are brown and
almost carmelized. This will take 45 minutes to 1 hour. (add small amounts
of water if necessary so onions don't burn)
Add tomatoes and increase heat to medium; cook until dry. Set aside. To
Prepare The Picada: In a food processor, finely grind all ingredients. Set
aside.
12:19 AM Page 38
— 38 —
To Prepare The Rice And Clams: In a large pot, bring about 1/2 cup
water to a boil. Steam clams and mussels on a rack over boiling water until
they open, 4 or 5 minutes for mussels and 5 to 10 minutes for clams. Set
them aside, discarding any that do not open. Strain broth through a fine
mesh strainer. Reserve.
To cook the rice and shellfish, preheat oven to 350F. In a medium skillet,
heat oil; add squid rings and tentacles. Saute for 2 or 3 minutes, stirring.
Add sauteed squid and their juices to casserole or skillet with SOFRITO.
Stir in rice and PICADA.
Measure reserved broth and add enough fish stock to equal 4 1/2 cups.
Bring to a boil in a medium saucepan. Add to casserole or skillet and cook
over medium heat for 10 minutes, gently moving rice around so it cooks
evenly throughout. Add prawns and scallops, pushing them down into rice
so they are covered with broth.
Transfer casserole or skillet to 350 degree oven and cook another 10
minutes or until rice is slightly underdone. Remove casserole from oven and
arrange mussels and clams on top. Cover with a cloth and let dish sit for 10
minutes.
Serve immediately, garnished with lemon wedges.
— 39 —