Donatella’s Tearless Paella

INGREDIENTS:

(Serves 4 to 6)

Seafood

  • 6 ounces shell-on shrimp, preferably deveined through the back of the shell
  • 6 ounces bay scallops
  • 3 garlic cloves, thickly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • Cayenne pepper
  • 1 tablespoon dry white wine or vermouth
  • 2 teaspoons fresh lemon juice

Rice

  • 2 cups low-sodium chicken broth
  • 2 cups seafood or fish stock
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces smoked bacon, cut into matchstick strips
  • 1 Spanish onion, finely chopped
  • 3 garlic cloves, very finely chopped
  • 1 teaspoon saffron threads
  • 2 cups Spanish bomba or vialone rice
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 ounces cured chorizo, thickly sliced
  • 1 (10-ounce) package frozen artichokes, thawed
  • 2 roasted red peppers (from a jar), cut into strips
  • 2 scallions, thinly sliced
  • 2 lemons, cut into wedges

METHOD:

Seafood

  • Combine the shrimps, scallops, garlic, olive oil, parsley, a pinch of salt, plenty of pepper, a little dash of cayenne, the wine, and lemon juice in a bowl and toss.
  • Meanwhile, place a rack in the lower third of the oven and preheat it to 350° F.

Rice

  • Combine the chicken broth and seafood stock in a saucepan and ring to a simmer.
  • In a 12” ovenproof skillet or sauté pan, heat the olive oil over medium heat.
  • Add the bacon and sauté until golden brown. Transfer to a plate using a slotted spoon.
  • Add the onion to the pan and sauté until softened, about 5 minutes. Add the garlic and saffron and cook about 2 minutes, until the garlic is fragrant and soft. Add the rice and stir about 3 minutes, until it’s slightly translucent.
  • Season with salt and plenty of pepper.
  • Add the hot broth. Simmer, uncovered, for about 4 minutes, to allow it to reduce slightly, and then cover the pan with a lid or aluminum foil and transfer to the oven.
  • Bake the rice mixture for 30 minutes. Discard the garlic slices from the shrimp and scallops.
  • Increase the oven temperature to 450°F. Remove the pan from the oven and nestle the chorizo and artichokes into the rice without stirring it.
  • Sprinkle the bacon and the roasted peppers on top, then spoon the shrimp and scallops attractively over all, drizzling with a little of their marinade.
  • Re-cover the pan and bake for 8 minutes more. Remove the cover, garnish with the scallions and lemon wedges, and serve directly from the pan.

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