Seafood Paella
Serves 1
Directions
- 1Chop a few onions for the sofrito.
- 2Put chopped onions in a pot with enough olive oil to cover them, and add salt, a few sprigs of thyme and rosemary.
- 3Cook the onion mixture down until it's about to start caramelizing.
- 4Add tomato paste and grated garlic to the onion mixture.
- 5Mix well and throw it into the oven at 250 degrees for 4 hours to gently cook and deeply caramelize.
- 6Take shrimp heads and shells out of the freezer, lay them out on a sheet pan, and roast them in the oven for stock.
- 7Clean the scallops by removing the adductor muscle (the foot).
- 8Salt the scallops and place them onto paper towels on both sides to soak up any excess moisture.
- 9Cure the shrimps with a mix of 3/4 salt and 1/4 sugar to season and accentuate their sweetness.
- 10Lay shrimp on paper towels next to the scallops to pick up moisture.
- 11Clean mussels by scraping them with the tip of another mussel until they are nice and pretty.
- 12De-beard mussels by grabbing and pulling the beard.
- 13Clean clams by shaking them up, giving them a rough mix, and changing the water a few times until the water runs clear.
- 14In a large pot, sauté some onions and garlic with a bit of salt.
- 15Throw in 95% of shellfish (mussels and clams), saving a handful of each for the final cooking process.
- 16Add a bunch of white wine to steam the shellfish.
- 17Pull out the shellfish right as they pop open to prevent overcooking.
- 18Remove all the meat from the shells of the shellfish.
- 19Go through each piece of steamed mussel meat to ensure there are no hidden beards.
- 20Add back the shells and roasted shrimp shells to the white wine liquid with clam and mussel juice.
- 21Add water and chicken stock to the pot and simmer for an hour to make paella stock for maximum seafood flavor.
- 22Prepare caviar service by buttering toast points.
- 23Chop hard-boiled eggs for caviar service.
- 24Chop chives for caviar service.
Ingredients
- few onions
- enough to cover olive oil
- salt
- few sprigs thyme
- few sprigs rosemary
- tomato paste
- garlic
- shrimp heads and shells
- scallops
- clams
- mussels
- shrimps
- 0.75 quarter salt
- 0.25 quarter sugar
- bunch white wine
- water
- chicken stock
- butter
- toast points
- hard boiled eggs
- chives
Equipment
potcutting boardsheet pancolandertweezersbowlsinkstrainerbrushknifeoven
Tips
- Do not include fresh peppers if a client cannot have them.
- Cook the onion until it's about to caramelize before adding tomato paste and garlic to avoid burning them.
- Roast shrimp heads and shells for stock.
- Remove the foot of the scallop as it's tough.
- Cure shrimp with salt and sugar to enhance sweetness.
- Clean mussels thoroughly by scraping them with another mussel and de-bearding them.
- Purge clams of sand by soaking them in salted water overnight or by rough mixing and changing water.
- Pull out shellfish as they pop open to avoid overcooking.
- Remove meat from shells for paella to fit more seafood.
- Go through each piece of steamed mussel meat to ensure no hidden beards remain.
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