Recipe: Spanish Paella
Author: Afrand, Hamama Grower!
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Makes: 6 Servings
This wonderful Seafood Paella is simple and tasty. Afrand chose to use his extra seafood from his “Pintxos Night” to make it! An important step is to make sure you use head on prawns so it actually looks like the emoji! 🦐🦐🦐
For the Paella:
1 Onion (finely chopped)
3 Garlic Cloves (minced)
1 28oz Can of Tomato Sauce
Salt and Pepper
3 Tsp Smoked Paprika
4 pinches Saffron Threads
12oz Ridgeback Prawns
3 Cups Stock (1 C Chicken, 1 C Mussels, 1 C Mushroom)
1 Cup of Dried White Wine
½ Cup of Cherry Tomatoes (cut in half)
2 Cups Green Fava Beans
2 cups Bomba Rice
Fresh Parsley & Microgreens for garnish
For the Mussels & Stone Crab:
2 Tbsp Butter
3 Cloves of Garlic
½ Pound of Mussels
½ Pound Stone Crab Claws
2 Cups Chicken Stock
1 Cup Dry White Wine
For the paella:
- Using your paella pan or, if you don’t have one, use whatever is similar in your home and heat 2 tablespoons of olive oil over medium-high heat. Add in the onions and sauté until softened, for about 3 to 4 minutes. Stir in the garlic and continue to sauté until fragrant, for about 1 to 2 minutes.
- Add in the tomato sauce, season with salt and pepper and add in the smoked paprika and the saffron threads, mixing well, and cook for about 4 to 5 minutes. Add in the bomba rice and stir well until all the grains are coated with the tomato sauce mixture and the rice is evenly distributed around the skillet or pan.
- Using a separate small saucepan, bring the chicken, mussel, mushroom stock and wine to a boil and then pour evenly over the rice. Turn up the heat to high and bring to a boil, and season with salt.
- Turn the heat down to low and let the rice simmer for about 15 to 20 minutes. If it looks like you need more liquid to help your rice cook, you can add just a little more tomato sauce (1/4 cup to a 1/2 cup depending on how much you need) and more stock to the rice, half way through cooking. If you do this, pour evenly over the rice and then make sure the rice is still evenly distributed over the skillet.
- Add in the green fava beans, and evenly distribute all over the rice and stir and cook until the beans are soft. As your paella is cooking, remember to keep mixing around the pan so it doesn't stick to the bottom as much. A little sticking is ok (and some people even like the really cooked bits stuck to the bottom) but you just don't want it to burn.
- While the rice is cooking, prepare the mussels.
For the Mussels & Stone Crab:
- Using a large sized saucepan or small pot, warm the butter and olive oil over medium-high heat, waiting until the butter has melted. Add in the minced shallots and garlic and sauté until the shallots are translucent and the garlic is fragrant, for about 1 to 2 minutes.
- Add the mussels and stone crab into the saucepan and pour in the chicken stock and wine. Immediately cover the pan with the lid for about 5 minutes. After about 5 to 6 minutes, lift the lid and check the mussels. Nearly all of the mussels should be open by now. If not, cover and cook an additional 1 to 2 minutes. You can mix the mussels around in the saucepan to get the sauce nicely distributed over them. Discard any mussels that haven’t opened after this time. Let the crab cook until ready as well.
- Once the rice is cooked, arrange the prawns and tomatoes evenly over the rice and let cook. After the prawns start to turn pink, flip them over and cook the other side. You want to cook the prawns until they are just pink. Do not overcook.
- Arrange the open mussels on top of the seafood paella, drizzle the remaining tablespoon of extra virgin olive oil over the top of the paella, garnish with microgreens and parsley and serve immediately. Enjoy!
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