Showstopping Seafood Paella by Aran Goyoaga
Need a showstopping main course for your summertime dinner party?
Aran Goyoaga’s Seafood Paella is what you’re looking for.
Paella is perfect for crowds and impressive as it is delicious. Plus it gets even better when cooked on a charcoal grill while you host guests outdoors.
And while Aran’s paella focuses on shellfish, it can be endlessly tweaked and adjusted to satisfy just about any dietary preference.
So read on for Aran’s recipe and give your summer dinner party a main event, Valencian-style!
“Paella is another classic Spanish dish that is so versatile and great to serve for crowds.
There are many varieties and most of them include chorizo sausage, chicken or rabbit.
This one is seafood only, although you can certainly add chorizo or any other meat you like.
It is best to cook it over a flame — a gas stove or even a campground fire. Bits of rice will burn on the bottom of the pan and that is exactly what you want as that is the most delicious part — the socarrat.”
4 cups chicken stock
½ teaspoon saffron threads
¼ cup olive oil
1 medium yellow onion, medium diced
2 ramp stalks or cloves garlic
½ red bell pepper, medium diced
2 ripe tomatoes, peeled and diced
2 cups Bomba or Arborio rice
8 ounces mussels
8 ounces littleneck clams
8 ounces shrimp
2 tablespoons finely chopped parsley
2 medium lemons, sliced
1. Place the chicken stock and saffron threads in a pot and heat to a simmer. We want the broth warm when we add it to the rice.
2. Heat a 12-inch paella pan over medium heat. Add the olive oil, onion, ramps or garlic and red bell pepper. Cook for 5 minutes until soft but not brown. Add the diced tomatoes and cook for 2 minutes until soft.
3. Add the rice and cook for a minute while stirring. We want the rice to be coated with the oil and vegetable flavor. Add the warm broth, stir and bring to a light boil. Taste the broth and add salt if needed. Do not stir the rice once the liquid is simmering.
4. Cook the rice uncovered for 10 minutes. Then add the mussels, clams and shrimp, cover the pan with aluminum foil and cook for another 15 minutes.
5. Turn the heat off and let the rice rest for 5 minutes before serving. Sprinkle the top with parsley and serve with lemon slices.
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Aran Goyoaga is a trained-pastry-chef-turned-blogger at Cannelle et Vanille. Her well-deserved internet popularity has led to a cookbook, Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking. You can follow Aran on Twitter, Instagram, and Pinterest.