Shellfish And Chorizo Paella With Saffron And Squid Ink Rice Recipes

Steps:

• For the saffron mayo: Add chicken stock and 1 cup water to a medium pot and bring to a simmer. Keep on low heat until ready to use. Poach garlic in the pot of stock and water for 5 minutes, then remove from the stock (keep the stock over low heat).
• Pour 2 spoons of the hot stock over the saffron in a small bowl to bloom it. Add saffron stock, garlic cloves, mayonnaise, olive oil, Piment d'Espelette and orange zest and juice to a blender and puree until smooth. Set aside.
• For the paella: Heat a paella pan over medium-high heat and add olive oil to coat. Once oil shimmers, add chorizo and squid and cook, stirring, until squid begins to brown and chorizo renders out some of the fat. Remove chorizo and squid from pan and set aside.
• Reduce heat to medium and add shallots, garlic, cherry tomatoes and olives. Stir to combine and cook until shallots become translucent and tomatoes begin to burst, about 4 minutes. Add the rice and mix to coat, then cook for an additional 2 minutes. Add the white wine and bring to a boil, then reduce down to a simmer. Add the squid ink, paprika and warmed stock and mix to combine. Turn heat to medium and allow to cook, uncovered, without stirring, until you can hear some sizzling at the bottom of the pan and it starts to crisp on the bottom, for about 25 minutes. Add the chorizo and squid back to the pan and distribute evenly on top. When squid is heated through, remove paella from heat and serve right out of the pan. Serve with dollops of saffron mayo, parsley and chives.

Steps:

• Preheat the oven to 400 degrees F. Simmer the chicken stock in a medium saucepan.
• In a 13-inch paella pan, heat the olive oil over medium-high heat. Add the chorizo and cook until lightly browned; transfer to a paper-towel-lined plate. Add the onions, peppers and garlic to the pan and cook until softened, about 5 minutes. Add the tomatoes and stir to combine, then stir in the rice and saffron. Deglaze the pan with the white wine and cook, stirring, until most of the liquid has evaporated, 2 minutes. Pour in 5 cups of the simmering chicken stock and bring to a boil over high heat, stirring constantly. Immediately remove the pan from the heat and season with salt. Arrange the chorizo and shrimp on top of the rice.
• Set the pan on the floor of the oven or on the lowest oven rack and bake, uncovered, for 20 minutes. (Do not stir the paella once it goes in the oven.) Scatter the peas over the paella, return to the oven and continue cooking until all the liquid has been absorbed and the rice is tender but not too soft, another 5 to 10 minutes. If the rice needs further cooking, add the remaining cup of stock and cook for an additional 5 to 10 minutes.
• Let the paella stand at room temperature, covered with foil, for 5 minutes. Serve garnished with lemon wedges and parsley.

Steps:

• In a small saucepan, combine the wine, paprika, and saffron. Bring to a boil over high heat, then cover and set aside to steep for 30 minutes.
• With a serrated knife, slit the shrimp down the back and lift out the black vein but leave the shell on.
• Prepare a medium-hot charcoal fire. When the coals are well coated with white ash, put a 15-inch paella pan on the grill rack to preheat. Add 1/4 cup olive oil. When the oil is hot, add the shrimp and cook until pink on both sides, about 1 1/2 minutes per side, then set the shrimp aside. They will not be fully cooked.
• Season the scallops with salt. Add another tablespoon of olive oil to the pan and sear the scallops until lightly browned on both sides, about 1 minute per side. Set them aside. They will not be fully cooked.
• Add the remaining 2 tablespoons olive oil to the pan. Add the onions, bell pepper, and a pinch of salt. Cook, stirring, until the onions and pepper are soft and sweet, about 10 minutes. Add the tomato puree and cook, stirring, for about 5 minutes to develop flavor. Add the rice and cook, stirring, until hot to the touch, 1 to 2 minutes.
• Add 4 cups hot stock, the chickpeas, and the wine mixture. Stir to blend, then season to taste with salt. Cook at a steady simmer without stirring until the rice is about half done, 10 to 12 minutes, then add the clams, pushing them down into the soupy rice. Place the mussels evenly around the pan, setting them slender end up in the rice. Distribute the scallops evenly, tucking them into the rice. When the rice has cooked about 5 minutes more, add the shrimp, then the chorizo, distributing them evenly. Scatter the scallions over all. Add more hot stock only if the rice looks dry. Try not to stir, but if you fear that the rice may be scorching on the bottom, stir briefly to redistribute it.
• Continue cooking until the rice is barely al dente, about 20 minutes; it will finish cooking off the heat. Drape the pan loosely with a kitchen towel and let the paella rest at room temperature for at least 15 minutes before serving.
• Enjoy with Cakebread Cellars Chardonnay or another full-bodied white wine.

Steps:

• Saffron Rice: Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with a fork.
• Lemon Aioli: Place the garlic, salt, yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.
• Paella: Make the paella: Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside. Preheat the oven to 450 degrees F. Heat 3 tablespoons of the olive oil in a large ovenproof pan until almost smoking. Season the chickens with salt and pepper to taste, place in the pan and brown all sides. Degrease the pan and place in the oven and roast the chickens until cooked through, 25 to 30 minutes. Let rest 15 minutes, then cut into quarters Bring a large pot of salted water to a boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels. Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked though. Add the rice, stock, peas, tomatoes, chicken, lobsters and chorizo and stir to combine. Add the mussels and clams, cover the pot and continue cooking until the clams and mussels open. . Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper to taste. Serve immediately.