catch of the day

What do you get when you cross Paella ingredients and spices with the cooking method of risotto ? This dish. I'm going to call it Paella...though my Spanish friends would greatly disapprove...but if you want to be more precise, it's a seafood risotto. Some of you may be thinking...I promised not to continually post risotto recipes up here as I could do that all day. But A-HA!...this is Paella. I now have my fingers in my ears and am making that LA-LA-LA sound so I can't hear your rebukes !

C'mon...give a guy a break. This dish tastes like Paella...and looks like Paella...but it's definitely Italian...which is not Paella. Oh well...can't win them all. Well this "paella" is pretty damn good...so you'll just have to try it yourself and tell me otherwise. The key to this dish in particular, is to cook the seafood and the rice separately and combine only long enough to allow the flavors to meld but the seafood to not overcook...tough thing to do...this timing out...but I think this method works. I'm sure some of you will shun me for saying this...to not cook together...but I think it's the only way to get great rice and great seafood in the same dish. Just hear me out is all...

Paella

10 little neck clams (or 1lb of Manilia clams)

1 lb of mussels

6-8 large shrimp peeled and deveined

2 cloves garlic

1/4 C olive oil

3 cups white wine divided

pinch red pepper flakes

1 bay leaf

1 tsp smoked paprika

2 tsp saffron

1 can of clam juice

1/2 chorizo sausage, diced

1 small onion chopped

2 C Arborio rice

Directions

Ok...timing is everything. Here's what you're going to need. A large enough pot (with a good lid) to steam the clams and mussels...not HUGE...but good sized. I have a 7qt dutch oven...love it...works great. A large flat saute pan, preferably one with flat sides, and a small pot to heat the broth for the paella. Three burner action all to end at the same time. Here's the plan...we're going to prep the rice and "cook" it in two stages...during the 1st stage we'll prep the seafood, and during the 2nd stage, we'll cook the seafood ending with both finishing as needed to get the best flavor.

Prepping the rice : Put the clam juice and 1 can's worth of water into the small pot and bring to a boil over high heat. Meanwhile, place 2 tbsp oil in the saute pan and heat over a medium-high heat. Dice the chorizo and onion and add to the pan. Sweat for a couple of minutes until the onion is soft (let's say 4min). Add the rice and toast for a minute or so. Turn the rice to coat with the orange liquid rendered from the chorizo. Add 1 cup of the white wine and stir until completely absorbed.

Stage 1 : Place about half of the now boiling clam juice into the rice mixture with the bay leaf, saffron, and paprika...stir to combine. Let this simmer for 7-8 minutes while prepping the seafood stirring occasionally. Clean the mussels and clams under cold water. Heat the olive oil in the pot and add the garlic cloves (just smashed to release the oils) and red pepper flake. Cook for 30 seconds or so just so you begin to smell the garlic. Add 2 cups of the white wine. Add the clams and cover to steam for 4-5 minutes.

Stage 2 : By this time, the broth you put in the rice should just about be completely absorbed. Add the rest of the broth, stir to combine and allow to simmer for another 7-8 minutes while you finish the seafood. To do that...add the mussels to the clams, cover again and allow to steam for 3-5 minutes. When you hit the 3 minute mark...take the lid off and watch the shells. As soon as they open...remove to a colander over a bowl RESERVING LIQUID. This is key to not getting rubbery shellfish. These are going to steam in the rice for a 1-2 minutes...so get them out as soon as they open.

Putting it all together : So now...the last of the broth is being absorbed by the rice and the seafood is ready to go. I normally pull the meat out of about half the mussels and 4 or so clams and cut 3 or 4 shrimp into thirds. Now, place the chopped shrimp and deshelled clams/mussels into the rice mixture, stirring to combine. Add the remaining seafood. Yes the shrimp is raw at this point. It will cook...I promise. Nestle the shellfish and full shrimp into the rice. Add the reserved liquid from steaming the shellfish, cover the rice and allow to steam for 2 minutes.

Plate and serve.

Not bad...eh ? Doing it this way has enough trading of flavors by using clam juice in the cooking liquid and adding the reserved steaming liquid in the final phase. These flavors really come together but allow you to cook the seafood to perfection without developing that rubbery texture from overcooking. Paella was originally a farmers dish cooked over an open flame with tough cuts of meat braised in liquid to break it down. Seafood won't hold up to that sort of heat and time...so with a little adaptation...you can strike the perfect balance and produce the greatest amount of flavor. And really, start to finish...it's only about a half hour in the kitchen. Check and mate.

Mangia et statti zitto...

cheers...

dunkin