25/10/2023
Seafood Paella
Recipe Ingredients
2 tablespoons extra-virgin olive oil
12 prawns with heads, peeled with head intact, deveined, and shells reserved
2 medium globe artichokes, trimmed, halved, choke removed, each half cut into 3 wedges, and held in lemon water
1 small yellow onion, minced
4 cloves garlic, minced
6 olive oil–packed anchovy fillets, minced
2 cups Bomba or other short-grain Spanish rice, rinsed three times to remove excess starch
2 tablespoons smoked paprika or bittersweet (agridulce) Spanish paprika
1 bay leaf
1 teaspoon fine sea salt
½ teaspoon saffron threads
4 cups fish stock, bottled clam juice, or chicken stock
1 cup fresh Roma or canned crushed plum tomatoes
½ cup dry sherry
12 ounces skinless halibut or other flaky white fish fillet, cut into 1 ½-inch pieces
12 PEI mussels, scrubbed and beards removed
½ cup Spanish green olives
1 lemon, cut into wedges, for garnish
½ cup chopped fresh Italian parsley
Directions
Prepare the grill01/04
Prepare a small but wide charcoal fire in a grill or fire pit large enough to fit a 14-inch paella pan. (Alternatively, preheat a gas grill to medium for direct cooking.) When the coals are ready, place the paella pan directly over the heat. (You will need to observe how the fire is heating the pan and be prepared to add more coals if the pan is not hot enough or remove the pan if it is too hot.)
Brown the prawns02/04
When the pan is hot, add the oil.
When the oil is hot, add the prawns and sear, turning once, until lightly charred on both sides, about 2 minutes.
Transfer the prawns to a large plate and set aside. (The prawns will continue to cook in the rice.)
Grill the artichokes03/04
Remove the artichokes from the water and pat dry with paper towels.
Place the artichokes, with a cut side down, in the paella pan and sear, turning as needed, until the cut sides are golden brown, about 2 minutes total.
Transfer the artichokes to the plate holding the prawns and set aside.
Prepare the paella04/04
Add the onion, garlic, and anchovies to the pan and sauté until the onion and garlic are translucent, about 3 minutes.
Add the rice, paprika, bay leaf, salt, and saffron and cook, stirring constantly and checking the heat of your fire to prevent the spices from burning, until the rice and spices are toasted, about 3 minutes.
Using a spatula, stir the rice grains to distribute them evenly over the bottom of the pan. (This should be the last time you stir the rice.)
Carefully pour in the stock, tomatoes, and sherry without disturbing the rice.
If the rice moves, give it a gentle stir to rearrange it evenly in the bottom of the pan for the last time. Bring the mixture to a simmer, then adjust the heat to maintain a gentle simmer without letting the liquid come to a hard boil.
Nestle the artichoke wedges in the rice, spacing them evenly.
Simmer until the liquid has reduced by about three-quarters and the rice grains are exposed, about 15 minutes.
Arrange the prawns and halibut among the artichokes.
Place the mussels, hinge side down, into the rice, spacing them evenly around the pan, and sprinkle the olives evenly over the surface.
Continue to simmer, turning the prawns, fish, and mussels once, until all of the liquid evaporates and the rice begins to crackle, about 10 minutes longer.
Remove the paella from the grill and garnish with the lemon wedges and parsley. Serve immediately.
