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Seafood Paella

October 2014

Serves: 4-6  

 

For the Salmorra: 

1 tablespoon extra virgin olive oil, preferably José Andrés Extra Virgin Olive Oil 

12 cloves garlic, peeled  

3 ñora chile peppers (or any other dried sweet chile pepper), seeded  

One 16-ounces can plum tomatoes, drained  

1 teaspoon sugar  

1/8 teaspoon Spanish smoked paprika  

 

Heat the oil in a medium pot over medium heat. Add garlic and sauté until soft, about 2 minutes.   

Add the chile peppers and toast, stirring, for about 3 minutes, then add the tomatoes and sugar.   

Cook until the liquid evaporates and the mixture is a dark red-brown color, about 15 minutes. Stir in the paprika.   

Transfer the mixture to a blender and purée. Pour into a bowl, and season with salt, to taste.   

Notes: Salmorra may be kept in the refrigerator, covered with plastic wrap, for up to 10 days. Drizzle the top with olive oil to keep sauce from drying out. 

  

For the rice:  

Extra virgin olive oil, preferably José Andrés Extra Virgin Olive Oil 

8 large whole shrimp, peeled with heads and tails intact, deveined  

4 ounces monkfish, cut into ½-inch cubes  

2 ½ ounces fresh tuna, cut into 1/2-inch cubes  

2 ounces fresh squid, cleaned and cut into ¼-inch rings  

1 clove garlic, finely chopped  

¼ cup Salmorra  

1 cup Spanish bomba rice  

Pinch of saffron  

3 cups hot, high-quality seafood stock  

 

Heat 2 tablespoons of the olive oil in a 13-inch paella pan over high heat.   

Add the shrimp and sear for about 1 minute on each side. Transfer shrimp to a plate. Pour 2 more tablespoons of the olive oil into the paella pan, add the monkfish, tuna and squid and sauté for 2 minutes.   

Stir in the garlic and cook for 1 minute. Add the salmorra and rice and cook for 1 minute more, stirring to coat the rice with the sauce. Set a timer for 5 minutes, increase the heat to high and add the hot stock.   

Bring to a boil, add the saffron and season with salt. Stir the rice during the first 5 minutes while boiling, then lower the heat and simmer for an additional 11 minutes. Do not stir the rice again as it may cause it to cook unevenly. After about 8 minutes, lay the reserved shrimp on top of the paella to finish cooking for last few minutes. The paella is finished when the rice has absorbed all of the liquid.    

Remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving. Serve with spoonful’s of aioli  (garlic mayonnaise) and a green salad, if you like.