Paella Marisco
INGREDIENTS
- Extra Virgin Olive Oil, ¼ cup
- Chile Pepper Flakes, ½ tsp
- Yellow Onion, 1 diced
- Garlic, 4 cloves minced
- Roma Tomatoes, 3 finely diced
- Bay Leaf, 1
- Paprika, 1 tsp sweet
- Cayenne Pepper, ¼ to ½ tsp, depending on how much you like spice/heat
- Saffron Threads, 2 large pinches soaked in ½ cup water
- Sea Salt, to taste
- Ground Black Pepper, to taste
- White Wine, ¼ cup
- Fresh Parsley, ¼ cup chopped and divided
- Spanish Rice, 2 Cups
- Seafood Broth, 5 cups (sub chicken broth as needed)
- Frozen Peas, ½ cup
- Jumbo Shrimp, ½ lb peeled and devined
- Scallops, ½ lb
- Mussels, ½ lb
- Calamari Rings, ½ lb
- Lemons for garnish
INSTRUCTIONS
Mussels (Prep)
Watch this YouTube video on how to clean/prep mussels: https://www.youtube.com/watch?v=NpAlTt2RuWA
Paella
- Heat olive oil in a paella pan or skillet over medium heat.
- Add red pepper flakes, minced garlic, and chopped onions and sauté until onions become translucent.
- Add diced tomato, bay leaf, paprika, cayenne pepper, saffron and soaking water, sea salt, and ground black pepper. Stir and cook for 5 minutes.
- Add white wine and stir and cook for 10 minutes.
- Spread the 2 cups of rice and chopped parsley evenly around the pan. Slowly add the 5 cups of seafood (or chicken) broth.
- DO NOT STIR GOING FORWARD. Instead, shake/shift the pan a little as needed to distribute the mixture evenly. You want a crispy rice crust to form on the bottom of the pan :-)
- Bring the pan to a boil and then reduce heat to medium low. Cook for 20-25 minutes (without a lid) or until liquid is absorbed. Jiggle pan 2-3 times during cooking to keep even.
- Add shrimp, scallops, mussels, and calamari to the pan, pushing them gently into the rice. Sprinkle peas around the pan on top.
- Continue cooking uncovered for roughly 5-7 minutes more until rice is tender. Add more broth if needed if rice on top takes longer to cook.
- Remove pan from heat and cover with a lid. Let rest for 10 minutes.
- Garnish with fresh parsley and lemon slices and serve.
Patatas Bravas
INGREDIENTS
Bravas Sauce
- Extra Virgin Olive Oil, ¼ cup
- Crushed red pepper flakes, ½ tsp
- Garlic, 1 tsp minced
- Tomato paste, 1 TBS
- Smoked Paprika, 1 tsp
- Sweet Paprika, 1 tsp
- Cornstarch, 1 TBS
- Vegetable broth, 1 cup
Patatas
- Potatoes, 4-5 medium, peeled, rinsed, thoroughly dried, and cut into bite-sized chunks
- Extra Virgin Olive Oil, 1-2 cups for frying
- Kosher Salt
Optional
- Aioli of your choice if desired
INSTRUCTIONS
Bravas Sauce
- Heat about ¼ cup extra virgin olive oil in a medium sized skillet over medium heat.
- Add red pepper flakes and minced garlic and sauté until garlic is golden brown (about 2 minutes).
- Reduce heat and add tomato paste, smoked and sweet paprikas, and cornstarch, whisking to combine.
- Add the vegetable broth very gradually and continue whisking. Your sauce should begin to thicken as you incorporate the broth and become creamy in texture. Only if needed, add more corn start to achieve the right consistency.
- Remove from heat and add salt to taste.
Patatas Bravas
- Heat 1-2 cups extra virgin olive oil in a large skillet over medium heat.
- Add the potatoes and cook for 1-2 mins only, no longer.
- Remove potatoes with a slotted spoon and drain in a colander. Do not discard the oil as you will use it later.
- Spread potatoes in a single layer across a large, flat pan and season with Kosher salt.
- Place pan in refrigerator and allow potatoes to cool completely.
- Reheat oil over high heat, add cooled potatoes back to pan, and fry until crispy and golden brown on all sides (about 15-20 minutes, test a potato for doneness if unsure).
- Remove potatoes with a slotted spoon and transfer to a paper towel-lined plate to soak up excess oil. Sprinkle with more salt to taste.
- Drizzle with Bravas sauce and the aioli of your choice and serve.
