Posts
When I think of this gorgeous Mediterranean country’s dishes, Tortilla Española, Albondigas, Pisto Manchego, Gambas al Ajillo, Gazpacho or Sopa Ajoblanco, Patatas Bravas, Croquetas, Churros, Túrron or Leche Frita, come to mind. Sipping a nice glass of Sangria on a patio under the Spanish sun is what I call a vacation!
One that is considered by many to be the National dish of Spain is Paella! A few years ago, I shared one of my recipes and today, here’s another delicious one… my Paella de Marisco! With calamari, mussels, prawns, clams and scallops along with other fresh ingredients and spices, this is an incredible dish to make! It’s easy to make and perfect to serve for special occasions or during the Holidays…
Let’s talk about saffron…
– Saffron is the diva of the spice drawer. By weight, this is the most expensive spice in the world because to harvest the stigma of the crocus flower, it has to be done by hand. Thankfully, a little goes a long way so when you look at it, it doesn’t break the bank! Actually, if you add too much of it, you can easily ruin a dish.
– Soaking the spice for about 20 minutes either in wine or hot liquid – not boiling though – helps to release its flavor as well as its color.
– Like any dried herb or spice, it will get less pungent with time so it’s wise to use it within a year.
Fresh shellfish is an important ingredient for Paella de Marisco. Here are a few tips you might want to know about mussels and clams.
– Buy them when the shells are shiny, glistening with moisture because dry shells usually indicate that they’re dead.
– The vendor will probably put them in a plastic bag, close it to ease transport from the store to your house. As soon as you get home, remove them from the bag as they need to breathe. Transfer the clams to a bowl of crushed ice. Mussels on the other hand, can be placed in a bowl covered with crushed ice then a damp paper towel resting on top.
– Before cooking, inspect them; if they’re open, tap the shells, wait a few seconds and if they’re alive, they’ll close up. If there are any that don’t close, discard them… don’t take the chance. Chipped or broken shells should be discarded as well.
– Your nose is another good indicator. They should smell like the ocean… clean and salty. They will smell fishy if they’re dead.
– Both need to be scrubbed just before cooking.
– Mussels have to be debearded.
– If you don’t buy cultivated clams & mussels, you might want to soak them for about 20 minutes. Mussels are good in fresh water while clams need to be soaked in cold salted water.
Let’s talk about another ingredient… poblano peppers. We prefer this kind over green bell peppers. If you ever come across guindilla peppers from the Basque region, this is the kind that should be used for the making of Paella de Marisco. On the other hand, always remember that recipes are just a guideline…
When the final cooking is done, I like to let the paella rest for 5 minutes to allow the rice to fully absorb any liquid without drying it out. I simply wrap the pan with foil and cover it with a clean dish towel while resting.
Paella de Marisco is incredibly flavorful and colorful! It’s an elegant dish to make for any celebration. If you’re a seafood lover, this delicious dish is certainly for you!
Bon Appétit!
Here are several delicious seafood recipes for you to enjoy…
– Maple Ginger Scallops
– Oysters Rockefeller
– Lobster Newberg
– Crab Louie Salad
– Seafood Pizza
– Escargot con Funghi in Vol-au-vent
– Mussels in Curry Sauce
and for even more elegant recipes, click on this link… Recipe Category • Elegant Cuisine
For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/paella-de-marisco/
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
No comments:
Post a Comment