Paella de Marisco

Paella de Marisco 
(this recipe will create a 26” paella, enough for 12-24 people)

To a large stockpot add:

12-15 cups chicken stock
2 tsp saffron, ground with a mortar and pestle
1 medium onion, peeled and cut in half
1 TB smoked sweet paprika
2 bay leaves

Simmer, covered, until onion is soft and translucent.  Keep stock simmering until you begin to prepare the paella.  You want the stock to be boiling hot by the time you’re ready to add it to the paella pan, so remember to adjust the heat a few minutes before you’re ready to add the stock.

Using seasoned wood or hardwood lump charcoal, build a fire hot enough to maintain a rapid simmer once the stock and rice is added to the pan, but not so hot that the stock evaporates faster than the rice can absorb it.  The latter will result in a burnt paella.  Achieving (and maintaining) the right temperature of the fire can be the trickiest part of the entire cooking process.  However, don’t let this deter you from attempting to make this fantastic dish over an open fire; the result is phenomenal. 

To the paella pan add:
1/8 cup olive oil
1 large onion, finely chopped
Sauté for a minute and then add...

8 large cloves of garlic, minced
12 scallions, chopped
Sauté for a minute and then add...

15.8 ounces dry-cured chorizo, sliced
4 chicken thighs, cut into bite-sized pieces
Sauté for 3-4 minutes and then add...

1 TB kosher salt
2 cups dry white wine
4 TB fresh parsley, minced
3 TB fresh thyme leaves
Stir contents together and then add to the paella pan…

12 cups of boiling hot chicken stock (minus the onion and bay leaves)
4 cups (equivalent to two pounds) of Calasparra rice.  Sprinkle the rice in the pan to help evenly distribute it.  Allow the mixture to simmer for 3-4 minutes, without stirring, before adding the remainder of the components.

Beyond this point, it is forbidden to stir the paella!  Stirring will prevent socarrat from forming on the bottom of the pan, which is key to adding a depth of flavor to your paella that cannot be obtained any other way.  Socarrat is a thin layer of rice on the bottom of the pan that becomes caramelized and crispy (not burnt), and is quite delicious.  Again, have a fire hot enough to maintain a rapid simmer but not so hot that the stock evaporates faster than the rice can absorb it. 

You’re now ready to assemble a visual masterpiece!  Add to the paella pan, distributing evenly, one ingredient at a time:

2 pounds firm-fleshed fish (such as Amberjack or Halibut), cut in bite-sized pieces
2 cups of peas
14-ounce can of artichoke hearts, plus brine
Fresh-squeezed juice from one lemon
2 dozen mussels, scrubbed and debearded, seam side down
2 dozen littleneck clams, seam side down (you want the shellfish to open facing up)
2 dozen scallops
24 large shrimp, peeled and deveined
8-ounce jar of roasted piquillo pepper, cut into strips
Thinly sliced lemon rings from one lemon

Cover the paella pan with foil and allow paella to cook for 20-25 minutes.  Then, taste rice for doneness.  If the rice is nearly done but a fair amount of liquid remains in the pan, let the paella finish cooking uncovered for roughly another 10 minutes.  Conversely, if too little stock remains, add more hot stock (as much as you feel is necessary), re-cover, and cook until rice is done,  checking frequently.

Serve with lemon wedges, a sliced, warm baguette, and Verdejo wine.  

Enjoy!