Mary and Brian's Recipes

Donatella's Tearless Paella
Category Spanish, Fish
Events:
Ingredients
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 inch ovenproof skillet or saute pan, heat the olive oil over medium heat. Add the bacon and saute until golden brown. Transfer to a plate using a slotted spoon. Add the onion to the pan and saute 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 450F. 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.
Rating: Unrated