Part 2 ~ Spanish Paella

Susan, the happiest cook I know!

Perhaps no Spanish dish is more renowned than paella.  Originating in the Valencia region, it is named for the large, round, shallow pan in which the dish is prepared.  Paella always begins with a base of saffron-infused, short-grain Spanish rice to which endless combinations of vegetables, seafood, poultry and meat are added.  In some areas of Spain, tradition holds that only men can make the paella.  They can be seen stirring huge pans of it on the town square, stirring it with long wooden paddles that look like boat oars.

One of the things that I find most intriguing about paella is that it is unique to each and every family, somewhat like gumbo is.  It's never exactly the same and it morphs over time, a little more of "this" or a little less of "that", though always more delicious.

This was, as Susan would say, "to die for" and believe me, it was.

Paella with Seafood, adapted from Viking Cooking School recipe

1/4 tsp saffron threads

4-1/2 to 5-1/2 C chicken stock, gently simmering, divided (or more as needed)

2 T Spanish extra-virgin olive oil

2 medium white or yellow onions, finely diced

4 cloves garlic, minced

2 tsp dried oregano

1 T Spanish smoked paprika

2 bay leaves (preferably Turkish)

2 T capers, drained

1 pound Spanish chorizo, *very thinly sliced on the diagonal

1/4 C pitted Spanish olives, or more to taste

2 C imported Spanish short-grain rice (or Arborio rice)

1/2 C dry white wine, of drinkable quality

2 T freshly squeezed lemon juice (about 1 lemon)

Salt and freshly ground black pepper, to taste

1 dozen fresh clams,**scrubbed well (OPTIONAL)

1 dozen fresh or frozen mussels, scrubbed and debearded (OPTIONAL)

1/2 pound large shrimp, peeled and deveined

1 pound of fresh Grouper, cut into large chunks

1 can artichokes, drained and quartered

1 C peas (fresh or frozen)

1/4 C chopped fresh flat-leaf parsley

2 roasted red bell peppers,*** cut into julienne

1. Pound the saffron threads in a mortar and pestle, then dissolve in 1/4  cup simmering chicken stock; set aside until needed.

2. Heat a very wide casserole or paella pan over medium-high heat; add the olive oil and heat through.  Stir in the onions and cook until translucent, then add the oregano, paprika, bay leaves, capers, chorizo and olives; cook 2 to 3 minutes, then add garlic.  do not let garlic burn.  Add the rice and cook another 2 to 3 minutes, stirring constantly to coat each grain with oil.

3. Add the wine, scraping up any brown bits that have formed on the bottom of the pan (deglaze), then add the lemon juice and dissolved saffron mixture.

4. Spread the rice so that it blankets the bottom of the pan, then add 4 cups of the stock.  Bring to the boil over high heat and cook just until the rice begins to appear above the liquid, approximately 6 to 8 minutes.  cover the pan, then reduce the heat to a low simmer; cook until the liquid is absorbed and the rice is al dente, about 10 to 12 minutes more.  Taste, and adjust the seasoning with salt and pepper.  If necessary, add a bit more stock.

5. Reduce the heat to a bare simmer, (then add the clams to the pan, nesting them in the rice.  Cook for 3 to 4 minutes, then add the mussels) then add shrimp.  Attractively arrange the mussels and clams around the perimeter of the pan.  Do not stir the mussels and clams into the paella.

6. Pour the peas over the top, then cover the pan again.  After about 5 minutes, remove the lid and discard any unopened mussels or clams.  Incorporate the peas and shrimp into the rice mixture, stirring all the way to the bottom.  Garnish with parsley and roasted red pepper strips.

Tips and Techniques:

*Chorizo is a highly spiced sausage.  It is available at many grocery stores or online at www.tienda.com.

**To purge Clams:  Because clams live in sand, they must first be purged of sand and/or any impurities before cooking.  If the fish market has not already purged them, you can purge them yourself.  To purge clams, place them in a large bowl, then cover with a solution of 1 cup salt to 3 quarts cool water; sprinkle with 3 Tablespoons of cornmeal.  Place the bowl, uncovered, in the refrigerator for 1 hour.  After purging, gently lift the clams out of the salt water, and place in a colander; rinse under cool running water to remove and remaining impurities.  Scrub with a stiff kitchen brush before proceeding with the recipe.

***To Roast Peppers:  Char the peppers over a gas flame on the stove or under the broiler, turning to ensure the skin blisters evenly.  Place the blistered peppers in a covered container (or in a bowl covered with plastic wrap) and cool.  When cool enough to handle, peel off the dark skins and remove the stem and seeds.

Make It Light:  Reduce the olive oil to have of the specified amount, and omit the sausage.

Make It Ahead:  Complete the dish through Step 2 up to 4 hours in advance.  Prepare the remaining ingredients to finish the dish.  When you are ready, proceed with Step 3.

We love you Susan! 

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Shrimp Paesano, My Way

Paesano's Restaurant in San Antonio is one of my favorite restaurants. The perfect meal there for me is Shrimp Paesano as an appetizer and a beautiful rare filet with Bearnaise Sauce for dinner along with a fabulous Cabernet Sauvignon to drink. This, after many trips there, is my version of their amazing Shrimp Paesano. Butter & Garlic are combined with a crisp texture over tender Gulf Coast Shrimp. Delicious, make sure you have lots of French Bread handy for the sauce! This has been a Christmas Eve Tradition at our house for the last several years served with our Oyster Stew & Champagne after the little ones have all gone to sleep to wait for Santa. This recipe is to serve 2 but can easily be doubled again and again to serve as many as you need. 1 Pound jumbo shrimp, peeled, cleaned & deveined 1 C. approx., half & half Flour for dredging Salt & Pepper to taste 2 T. olive oil 1 stick of butter, divided 1 egg yolk ½ of a lemon, juiced 2 cloves garlic, minced Parsley & chives for garnish SHRIMP PREP: Soak shrimp in half and half for about 10 minutes. Drain and dredge in flour seasoned with salt and pepper. Saute in oil over medium heat for 5 minutes. Do not turn. Remove and place in oven proof baking dish in preheated oven on broil. While shrimp is in oven, prepare sauce. SAUCE PREP: Combine egg yolk and lemon juice in heavy saucepan. And ½ stick of butter and melt over low-med heat. Add garlic and remaining ½ stick of butter. Continue to cook until thickened. Remove shrimp from oven. Pour sauce over shrimp and garnish with parsley and chives to serve.

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We Rolled Away From The Table

I'm not eating again for at least a week.  So good and deliciously rich.

 Blackened Mahi mahi with fresh Crab, Shrimp and Bay Scollops with Bearanaise Sauce

4 Mahi mahi steaks about 1/2 pound each

1/4 C butter + 2-3 Tbl for coating fish

approx 3 Tbl Tony Chachere's seasoning, or your favoite cajun seasoning

1/4 C dry white wine

Juice of one lemon + 1 tsp grated lemon rind

2 cloves garlic, minced

1 bunch chives, finely minced

1 Tbl fresh tarragon, roughly chopped

1/4 tsp cayenne

3/4 pound medium shrimp, peeled and devined

3/4 pound bay scallops

8 oz lump crab meat

1 recipe basic Bearnaise Sauce (you can use a package in a pinch)

Rinse and dry Mahi mahi steaks.  Spread 2-3 Tbl butter on steaks to coat both sides, season liberally with Tony's seasoning on both sides.  Heat dry/clean large cast iron skillet frying pan on high until smoking hot.  Once pan is very hot, lay filets down carefully and cook for approx 4 minutes on each side until cooked through, do not overcook, you want the fish to stay moist.  Set aside and keep warm.



Please note:  This will smoke ALOT, you need good ventilation.  If your skillet is seasoned well and hot enough your filets should not stick. 

To prepare sauce, in a separate large skillet melt butter on med-high heat, add tarragon and saute garlic until soft, do not brown.  Add lemon juice, white wine and cayenne. Cook until reduced by half to concentrate flavors.  Add shrimp and scallops, saute until just cooked through, do not overcook.  Add crab, 1/2 of chives and lemon rind, heat until warmed through.  Combine with prepared Bearnaise Sauce.

To serve, transfer filets to warm plates.  Ladle sauce over each filet, garnish with chives and serve.

I served this with Wild Rice/Wild Mushroom Pilaf and Steamed broccoli with lemon and butter.

Wild Rice/Wild Mushroom Pilaf

1 C. wild rice prepared to package directions

1 C dried wild mushrooms, hydrated

1/2 C celery, diced

1 small onion, diced

1 lg clove garlic, minced

2 Tbl butter

3 Tbl Teriyaki Sauce

Just before rice is ready, melt butter and saute, mushrooms, celery, onion and garlic until softened.  Add Teriyaki sauce and continue to saute until almost all of liquid is absorbed.  Add mushroom saute mixture to wild rice and toss together lightly and serve.  Serves 4

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