It’s difficult to duplicate the experience of cooking paella outdoors in Valencia over burning embers of wood from orange trees, but you could do it on a grill on high heat. Most important, buy a proper pan, cook it a little longer than you think, and DON’T STIR! If you are cooking it indoors on the stove, be generous with the super-smoky pimentón since it will provide the requisite almost-but-not-quite-burned flavor.
Preheat a 14- to 18-inch paella pan over medium-high heat.
Add the oil and heat until smoking. Add the scampi and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
Add the onion to the pan and cook until soft, about 8 minutes. Add the tomato puree, stirring it into the onions, and cook for 3 minutes.
Add the salt, saffron, pimentón, and cuttlefish and cook, stirring, for 5 minutes, or until the cuttlefish firms up slightly.
Add the stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly.
Add monkfish and clams, arranging them in nicely, bring the stock back to a boil, and cook, without stirring, for 10 minutes.
Reintroduce shrimp to paella, taste for salt and add it if needed, then cook, again without stirring, for 10-15 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don’t worry, this is what you want).
Remove from the heat and let rest for 10 minutes before serving.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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