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  • The base number of servings for this recipe is 4
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    Paella de Marisco (Seafood Paella)

    At Barraca, chef Jesús Núñez serves up tons of paella. In this recipe, Núñez shares his version of the classic Paella de Marisco, filled with swordfish, shrimp, clams, musssels, squid and cuttlefish and boosted in flavor by a concentrated jammy sofrito.

     

    Jesús Núñez is the executive chef at Barraca, a tapas, paella, and sangria restaurant in New York City.


    Ingredients
    For the Sofrito
    2
    tablespoons
    Olive Oil
    1
    large onion, finely chopped
    2
    cloves
    garlic, crushed to a paste or finely chopped
    2
    tomatoes, peeled and chopped
    1
    red bell pepper, chopped
    1
    green bell pepper, chopped
    1
    teaspoon
    pimentón dulce (sweet paprika)
    1
    good pinch of saffron threads
    *
    salt, to taste
    For the Paella
    3
    tablespoons
    Olive Oil
    4
    cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
    1
    small cuttlefish, sliced in small pieces
    4
    cups
    medium-grain bomba rice
    8
    cups
    fish or lobster stock, simmering in a separate pot
    12
    mussels
    12
    jumbo shrimp in their shells
    12
    clams, scrubbed and debearded
    4
    ounces
    swordfish
    1
    ounce
    english peas
    1
    ounce
    shelled fava beans
    1
    lemon, for garnish
    Directions
    Make the sofrito: Heat the oil in a medium pan until hot. Add the onion and fry in the oil until soft, stirring often. Stir in the garlic and the peppers, and before it begins to color, add the tomatoes.
    Add the pimentón, saffron and salt to taste. Stir well, and cook until the mix is reduced to a jammy sauce and the oil is sizzling. Set aside.
    To make the paella, preheat the oven to 400 degrees F. Heat a paella pan and add 3 tablespoons of olive oil. When hot, add the squid and cuttlefish, when it starts to take color add the rice and cook 1 minute to toast the rice, then add the sofrito and cook for 1 minute more.
    Add the hot broth and then the rest of the ingredients except the lemon. Immediately stir the rice so that it does not become loose but after that, do NOT touch the rice again. You do not want to release the starch from the rice, after all we are not making risotto.
    Cook the paella on the stove top for 25 minutes and then finish it in the oven for 10 minutes. The end result is a caramelized and almost crunchy consistently on the bottom that is the most sought after part of the paella called soccorat. Serve with lemon wedges on the side.

    The base number of servings for this recipe is 4
    OK

    Categories 

    ClassicFishHoliday

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