Spicy Shrimp Paella With Clams And Fava Beans Recipes

EASY SEAFOOD PAELLA RECIPE

Steps:

• In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
• In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
• Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
• Serve the paella hot with your favorite white wine.

SEAFOOD PAELLA

Steps:

• Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels.
• Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn't cooked fully yet.
• Remove the seafood from the pan and set aside.
• In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
• Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
• Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
• Pour in the stock then reduce the heat, partially cover and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
• Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
• Season to taste and serve with lemon wedges and chopped parsley.

PAELLA WITH SHRIMP AND FAVA BEANS

Steps:

• Peel and devein shrimp. Reserve shells.
• Make the shrimp broth: in a medium-size pot put the shrimp shells, sliced onion, sliced garlic, bay leaf, thyme sprig and 1 teaspoon salt. Add 7 cups water and bring to a gentle simmer. Cook for about 30 minutes, then strain. Taste and adjust for salt; the broth needs to be well seasoned. Yield should be about 5 cups. Reheat just before using.
• Rinse the shrimp briefly in a bowl of cool lightly salted water, blot the shrimp with paper towels and put in a bowl with 1 tablespoon olive oil, the minced garlic, 1/2 teaspoon pimentón, and a little salt. Mix well to coat with seasonings and let marinate at least 15 minutes or up to 1 hour.
• Heat the oven to 375 degrees. In a 14-inch paella pan, earthenware cazuela or cast-iron skillet, add 5 tablespoons olive oil over medium heat. Add the shrimp in one layer and cook very briefly, about 30 seconds per side. Remove shrimp and set aside. Add the diced onion and chorizo to the pan along with a pinch of salt. Let the mixture cook in the oil, stirring frequently, until well softened and barely colored, about 15 minutes. Add the saffron and remaining 1/2 teaspoon pimentón and cook for a few minutes more.
• Add the rice and raise the heat to medium high. Stir well to coat with the onion mixture. Add the fava beans and season with salt and pepper. Add 4 1/2 cups hot shrimp broth and bring to a brisk simmer, stirring once or twice only to distribute the fava beans. Taste broth and adjust seasoning if necessary. Simmer, uncovered, until most of the broth has been absorbed, about 10 minutes. Turn off the heat and arrange the par-cooked shrimp over the surface in one layer.
• Place the pan on the middle rack of the oven and bake for 10 minutes. Remove the pan from the oven and cover with a clean dish cloth. Let the rice rest for 10 minutes before serving. Serve with homemade garlic mayonnaise or aioli if desired.

PAELLA OF THE SEA

Steps:

• Combine the chicken stock, white wine, clam juice, 1 cup water and shrimp shells in a large pot. Add any onion peelings or vegetable scraps left from preparation. Bring to a boil over high heat, reduce heat to medium and simmer for 30 minutes, then strain, return the liquid to pot and set aside.
• While stock cooks, prepare the secret flavor weapon. Heat the sherry in a small pan until it is just beginning to simmer, then remove from the heat. Add the remaining ingredients, stir well and set aside.
• Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds).
• Prepare the relish. Rub the scapes with about 1 tablespoon olive oil, sprinkle with salt and pepper and grill until just toasty, about 2 minutes a side. Remove from heat and chop roughly. Combine the scapes with the remaining olive oil, pine nuts and lemon zest, mix well, and set aside.
• Put 1/2 cup olive oil in a paella pan or 20-inch camp skillet. Put over the fire and heat until hot but not smoking. Add the pork butt and sausage and brown lightly on both sides, about 6 to 8 minutes total. Add the onions and cook, stirring frequently, until soft, about 3 to 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the tomatoes and half the stock mixture, bring to simmer, then add the rice and the Secret Flavor Weapon. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a slow simmer.
• Push the shrimp and clams down into the simmering mixture so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly. Add liquid as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes stop adding liquid and continue to cook until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Remove from fire, lay peppers on top, spoon on the Garlic Scape Relish and serve.

PASTA WITH FAVAS, SHRIMP, AND FRESH CHILE

Steps:

• Prepare an ice-water bath. Remove favas from outer pods and cook in a pot of salted boiling water until they float, 1 to 2 minutes. Transfer to ice-water bath; drain. Pinch tops of favas and squeeze out bright-green beans; you should have about 1 1/4 cups. (Blanched beans can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months.)
• Cook pasta in a large pot of salted boiling water until al dente, about 2 minutes for fresh, 8 to 10 minutes for dried. Reserve 1 cup pasta water, then drain.
• Meanwhile, in a large straight-sided skillet, heat pancetta with 1 tablespoon oil over medium. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add fava beans and stir to coat; season with salt and pepper. Remove from heat; using a slotted spoon, transfer pancetta and beans to a bowl.
• Return skillet to medium-high heat and swirl in remaining 2 tablespoons oil. Add garlic and cook until just fragrant, about 30 seconds. Add shrimp and cook, flipping once, until garlic is golden and shrimp curl and just turn opaque, about 2 minutes (they will continue to cook as they mix with the hot pasta).
• Stir in sliced chile and fava-pancetta mixture. Add cooked pasta and 1/4 cup reserved pasta water to skillet and cook, stirring vigorously, 1 to 2 minutes. Remove from heat; add more pasta water, a spoonful at a time, and drizzle in a bit more oil if needed to create a silky sauce. Squeeze lemon over top and season to taste; serve immediately.