Fisherman’s Paella

Name: Fisherman’s Paella
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Spanish, European
Ingredients: 6 servings clams; 6 servings cuttlefish; 6 servings extra virgin olive oil; 6 servings Flour; 6 servings garlic; 6 servings green bell pepper; 6 servings medium grain rice; 6 servings monkfish; 6 servings mussels; 6 servings pepper; 6 servings pimenton; 6 servings saffron; 6 servings Salt; 6 servings shrimp; 6 servings tomatoes; 6 servings water

Fisherman’s Paella

Fisherman’s Paella might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 345 calories, 29g of protein, and 18g of fat. This recipe serves 6. Head to the store and pick up mussels, cuttlefish, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of European cuisine. It is a good option if you're following a dairy free and pescatarian diet. com. From preparation to the plate, this recipe takes roughly 2 hours. Frying Pan Paella Mixta (Paella with Seafood and Meat), Paellan Amongst Other Things — Paellan entre-autres, and Cuban-style Paella: Paella Cubana are very similar to this recipe.

Instructions

In a medium saucepan, bring 5 cups of the water to a boil and add the clams and a pinch of salt. Reduce the heat and simmer, partly covered, for 30 minutes.

Ingredients you will need

Clams

Water

Salt

Equipment you will use

Sauce Pan

Remove from the heat and set aside, covered, leaving the clams in the water. (Discard any that do not open.)

Ingredients you will need

Clams

Water

Meanwhile, put the mussels in a small saut pan, add 1/3 cup of the water, and bring to a boil. Reduce the heat and simmer, uncovered, until all of the mussels have opened, 3 to 5 minutes.

Ingredients you will need

Mussels

Water

Equipment you will use

Frying Pan

Remove from the heat and set aside, covered. Do not drain. (Discard any that do not open.)

Season the fish generously with salt and pepper. In a 16- to 18-inch paella pan, heat the oil over medium heat. When the oil begins to shimmer, dredge the fish, piece by piece, in flour and then cook in batches, turning just once, until golden on the outside and just cooked through in the middle.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Fish

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a platter.

Remove any solids left in the oil with a skimmer or slotted spoon and then prepare the sofrito in the same pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Skimmer

Frying Pan

Add the bell pepper, and cook, over medium heat, stirring frequently, until it begins to brown and become fragrant, about 3 minutes.

Ingredients you will need

Bell Pepper

Add the cuttlefish and cook until its moisture has been expelled, about another 5 minutes, stirring constantly and scraping anything that sticks to the pan.

Ingredients you will need

Cuttlefish

Equipment you will use

Frying Pan

Add the shrimp and cook until pink, about 2 minutes on each side. Lower the heat to medium-low, add the garlic, tomatoes, and 2 pinches of salt, and cook, stirring from time to time, until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes.

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Tomato

Garlic

Shrimp

Salt

Meanwhile, strain the broth from the clams and reserve it. Discard one shell (the empty one) from each clam, and set aside the rest.

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Broth

Clams

When the sofrito is ready, sprinkle in the pimentn and saffron, letting the flavors meld for a few seconds while stirring constantly.

Ingredients you will need

Saffron

Add 4 cups of the reserved clam broth plus the remaining 3 cups of water, increase the heat to high, and bring to a boil. Taste for salt and adjust the seasoning as needed.

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Seasoning

Broth

Water

Salt

Sprinkle in the rice. With a wooden spoon, probe the pan to make sure the rice is evenly distributed. Do not stir again.

Ingredients you will need

Rice

Equipment you will use

Wooden Spoon

Frying Pan

Lay the pieces of fish on top and then the shrimp. Cook, uncovered, for 10 minutes over high heat.

Ingredients you will need

Shrimp

Fish

Reduce the heat to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.

Ingredients you will need

Rice

Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.

Equipment you will use

Paper Towels

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Equipment

Ingredients

Servings:

6servings

clams 6servings

cuttlefish 6servings

extra virgin olive oil 6servings

Flour 6servings

garlic 6servings

green bell pepper 6servings

medium grain rice 6servings

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.