Seafood paella became popular on the sunny beaches of Valencia. Apart from beautifully fresh fish, shrimp, mussels, and clams, the real treasure of seafood paella is the rice.
The rice, made from good quality saffron and the broth that is created, is a taste sensation all on its own!
Preheat the grill
Heat a gas grill to medium-high heat (375oF), or light a charcoal grill and let burn until the charcoal is covered with gray ash.
Steep the saffron
In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes. Taste and add more salt, if needed.
Cook the sofrito base
In a 12- to 14-inch stainless steel skillet or cast iron pan mix lobster and olive oil in the center of the pan
When is medium heat add the garlic, onion and red pepper, and cook for 5 to 7 minutes, or until the onion is translucent and chorizo. Assemble the ingredients by the grill
On a table next to the grill, set the skillet with the sofrito, the rice, tomatoes, infused stock, salt, peas, shrimp, mussels, and clams.
Begin cooking the paella
Set the skillet with the sofrito on the grill. Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted.
Stir in the stock, tomatoes, and peas. Taste for seasoning and add more salt, and add the lemon peel and sherry vinegar. Lobster oil adds some extra salty flavour, so you want to be careful.
Spread the rice evenly over the bottom of the pan. Close the grill cover and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir.
Add the seafood
Nestle the mussels and clams into the rice with the hinge sides up so they release their juices into the rice. Arrange the shrimp around the shellfish.
Cover the pan with foil, close the grill and cook for 6 to 10 minutes longer (depending on the heat of your grill), or until the rice and shrimp are both cooked through and the mussels and clams are open. (Discard any shellfish that remain tightly shut once everything else is cooked.)
Check to see if the bottom is browned
Slip a spatula under the rice and check to see if you have achieved the elusive golden brown socarrat. If not, set the pan over the heat, uncovered, for a few minutes to lightly caramelize the bottom.
Sprinkle with parsley and bring the whole pan to the table for serving.
Ingredients
Directions
Preheat the grill
Heat a gas grill to medium-high heat (375oF), or light a charcoal grill and let burn until the charcoal is covered with gray ash.
Steep the saffron
In a saucepan over medium heat, bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes. Taste and add more salt, if needed.
Cook the sofrito base
In a 12- to 14-inch stainless steel skillet or cast iron pan mix lobster and olive oil in the center of the pan
When is medium heat add the garlic, onion and red pepper, and cook for 5 to 7 minutes, or until the onion is translucent and chorizo. Assemble the ingredients by the grill
On a table next to the grill, set the skillet with the sofrito, the rice, tomatoes, infused stock, salt, peas, shrimp, mussels, and clams.
Begin cooking the paella
Set the skillet with the sofrito on the grill. Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted.
Stir in the stock, tomatoes, and peas. Taste for seasoning and add more salt, and add the lemon peel and sherry vinegar. Lobster oil adds some extra salty flavour, so you want to be careful.
Spread the rice evenly over the bottom of the pan. Close the grill cover and simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir.
Add the seafood
Nestle the mussels and clams into the rice with the hinge sides up so they release their juices into the rice. Arrange the shrimp around the shellfish.
Cover the pan with foil, close the grill and cook for 6 to 10 minutes longer (depending on the heat of your grill), or until the rice and shrimp are both cooked through and the mussels and clams are open. (Discard any shellfish that remain tightly shut once everything else is cooked.)
Check to see if the bottom is browned
Slip a spatula under the rice and check to see if you have achieved the elusive golden brown socarrat. If not, set the pan over the heat, uncovered, for a few minutes to lightly caramelize the bottom.
Sprinkle with parsley and bring the whole pan to the table for serving.
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