Seafood paella
Binging with Babish · ♥ 39.7K likes · 1.4M views · 5 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ kg arroz calasparra
Cover the clams in cold water and let sit 1 to 2 hours.
- ½ lb clams
- cold water
- prawns
- salt
Twist the heads off the prawns, peel and devein all but four, keeping heads and shells; lightly salt the peeled prawns and set aside about half an hour.
- 1 whole onion
- 2 l water or store-bought fish stock
Sear the chopped onion with the prawn heads and shells in a large preheated stock pot until coloured; deglaze with 2 liters of water or fish stock.
- fresh parsley
- bay leaves
- peppercorns
Add parsley, bay leaves and peppercorns; hold at a gentle simmer 30 to 45 minutes, skimming the scum; strain through a fine mesh sieve.
- 5 whole cuttlefish
- 2 whole tomatoes
Trim the cuttlefish beaks and cut into one-inch pieces; grate the tomatoes and strain if wet.
- salt
- neutral flavored oil
Salt the paella pan over high heat, add neutral oil and sear the unpeeled prawns on both sides; remove.
- finely chopped onion
Add a little more oil and sweat the finely chopped onion 1 to 3 minutes until translucent at the edges; add the cuttlefish and saute 1 to 2 minutes.
Push everything to the edge and toast the sweet paprika in a little more oil briefly; it burns quickly.
- 1½ tsp sweet paprika
Add the grated tomatoes and cook down until no liquid remains; meanwhile infuse the saffron in a little stock.
- 1 tsp saffron threads
Add the rice and toast about 1 minute.
- 48 oz shellfish stock
Add all the stock at once with the saffron liquid and cook at an aggressive simmer without stirring, to form a crispy socarrat.
After about 10 minutes, when about 70% of the liquid is absorbed, arrange the seafood on top and reduce to medium.
- lemons
- finishing salt
When the seafood is almost cooked, turn off the heat, cover with a clean cloth and rest 10 minutes; finish with lemons and finishing salt.