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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.


  • 1/2 cup extra-virgin olive oil

  • 6 large scampi or Dublin Bay prawns in the shell

  • 1 medium Spanish onion, cut into 1/4 inch dice

  • 1/2 cup pureed ripe tomatoes

  • 1 teaspoon Kosher salt, or to taste

  • 1 teaspoon saffron threads

  • 1 tablespoon sweet pimentón (Spanish smoked paprika)

  • 1 pound cleaned cuttlefish (or substitute calamari), cut into 1-inch pieces

  • 2 quarts Fish Stock

  • 2 cups Bomba or other short-grain rice

  • 1 pound monkfish tail, cleaned and cut into 1/2 inch cubes

  • 1 pound Manila clams, scrubbed


  • 1.

    Preheat a 14- to 18-inch paella pan over medium-high heat.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Add the salt, saffron, pimentón, and cuttlefish and cook, stirring, for 5 minutes, or until the cuttlefish firms up slightly.

  • 5.

    Add the stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly.

  • 6.

    Add monkfish and clams, arranging them in nicely, bring the stock back to a boil, and cook, without stirring, for 10 minutes.

  • 7.

    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).

  • 8.

    Remove from the heat and let rest for 10 minutes before serving.

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Posted by SC91Report
So simple yet so delicious!