Want to skip the cooking? Try our paella kit. Available at www.yummybazaar.com/collections/spain
Paella a la Marinera (Fisherman’s Paella)
Fisherman’s Paella (Paella a la Marinera) This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. We ran the recipe with David Rosengarten's feature "The Art of Paella" (April 2010). From: saveur.com
The Ultimate Paella
The Ultimate Paella: This is my favorite paella recipe. The socarrat [toasted rice bottom] is wonderful. I add sea scallops, king crab legs, and a large diced tomato. I also eliminate the peas. Hint: if you don't have saffron threads, you could substitute saffron-flavored rice in a pinch.
Vegetable Paella:1 1/2 c rice; 4 c stock;1 c red pepper puree; Roast1 med eggplant/zucchini; 1 ea red/yellow/orange pepper strips; Sm pkg mushrooms;1 jar artichoke hts/water; green beans; Saute 4 cloves, minced garlic;1 onion; evoo; . Drizzle skillet evoo, sauté garlic/onions; add rice /puree,mix, flatten. Pour heated stock over, heat til liq reduces, cover/foil cook 40 min. Garnish.
Top 10 Best Scallop Specialties
Seafood Paella:Ingredients: .75 pounds of shrimp .75 pounds of scallops .5 pounds of mussels 1 9 oz can of chopped clams 2 cups of rice 5 cups chicken broth 2 spanish chorizo 1 1/2 onions 3 garlic cloves, chopped 1 cup frozen peas 1 pimento, sliced 2 Roma tomatoes, chopped 1 1/2 tsp salt 1/2 tsp saffron 1 tbsp olive oil