The Hirshon Spanish Seafood Paella Grilled Over an Open Fire – Paella De Mariscos

Name: The Hirshon Spanish Seafood Paella Grilled Over an Open Fire – Paella De Mariscos
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 tablespoons Spanish olive oil; 1 pound shrimp medium-sized wild, heads-on; 1 chicken ” lobster, cut into pieces; 1 medium onion thinly sliced; 1 small carrot thinly sliced; 4 tablespoons tomato paste; 1/3 cup dry sherry; 6 1/2 cups water; 2 1/2 cups bottled clam juice top-quality, TFD prefers Bar Harbour brand; 6 large garlic cloves chopped; 4 thyme sprigs; 2 bay leaves; 1 chipotle chiles in adobo large; 1 star anise TFD addition, not in original Spanish recipe; 1 pinch saffron threads Very large; 1 tablespoon smoked paprika bittersweet; 4 medium tomatoes minced; 5 cloves garlic minced; 1 red bell pepper cored and minced; 1 small onion minced; 6 1/2 cups seafood broth; 1/2 cup sherry; 1 1/2 tablespoons cumin seeds; 1 1/2 tablespoons smoked paprika; 1 tablespoon fresh thyme; 1 bay leaf; 1/2 tablespoon piri piri powder; 1/2 tablespoon saffron threads; 2 1/2 cups short grain rice preferably Valencia or bomba; 1 1/2 pounds clams small, cleaned

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43Ingredients

105Minutes

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Ingredients

US|METRIC

4 SERVINGS

4 Tbsp. Spanish olive oil

1 lb. shrimp (medium-sized wild, heads-on)

1 chicken (” lobster, cut into pieces)

1 medium onion (thinly sliced)

1 small carrot (thinly sliced)

4 Tbsp. tomato paste

1/3 cup dry sherry

6 1/2 cups water

2 1/2 cups bottled clam juice (top-quality, TFD prefers Bar Harbour brand)

6 large garlic cloves (chopped)

4 thyme sprigs

2 bay leaves

1 chipotle chiles in adobo (large)

1 star anise (TFD addition, not in original Spanish recipe)

1 pinch saffron threads (Very large)

1 Tbsp. smoked paprika (bittersweet)

4 medium tomatoes (minced)

5 cloves garlic (minced)

1 red bell pepper (cored and minced)

1 small onion (minced)

6 1/2 cups seafood broth

1/2 cup sherry

1 1/2 Tbsp. cumin seeds

1 1/2 Tbsp. smoked paprika

1 Tbsp. fresh thyme

1 bay leaf

1/2 Tbsp. piri piri powder

1/2 Tbsp. saffron threads

2 1/2 cups short grain rice (preferably Valencia or bomba)

1 1/2 lb. clams (small, cleaned)

1/2 lb. mussels (cleaned, optional - if you don’t like mussels, replace with small clams or with chopped monkfish fillet)

2 lb. shell (extra-large, head-on shrimp in the)

1/2 lb. cuttlefish (or small squid, cleaned and cut into 1″ pieces)

1/2 lb. lobster tail (Atlantic, still in the shell, split lengthwise and chopped into pieces)

parsley (minced)

piquillo peppers (wood-smoked)

pitted Castelvetrano olives

lemon wedges

sauce (Spanish alioli, made from:)

4 garlic cloves (peeled)

1 pinch salt

fresh lemon juice

extra virgin olive oil (Spanish)

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The Hirshon Spanish Seafood Paella Grilled Over an Open Fire – Paella De Mariscos

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