moking in a 16-inch paella pan set on a barbeque
s hot enough, add the seafood and chicken (lightly salted ) and
n a large skillet or paella pan over high heat. Cook
if needed.
In a paella pan with lid or large
Wash prawns, slit down back with scissors and remove sandy vein, set aside. Scrub and beard mussels, discard any that aren't firmly closed.
Put in pot with little water, steam for about 10 minutes.
Discard any which have not opened, set aside. Saute scallops in olive oil for 10-15 minutes, set aside.
arrot, onion and pepper; saute for one minute. Add the garlic
FOR THE THAI CHILI AND MARINADE
About 10 minutes before serving your seafood --
In a small skillet, melt your butter over medium-high heat.
Once the melted butter begins to bubble, reduce heat to medium.
Stir constantly, until butter is frothy and browned.
Pour into butter warmers and dip away.
Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
Stir in remaining ingredients except for seafood.
Heat to boiling, reduce heat & simmer uncovered 15 minutes.
Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.
ombine. Simmer about 5 minutes for flavors to blend. Add heavy
Combine all ingredients, stir well and chill until ready for use.
t the sofrito aside for later.
Seafood and Sausage:
ot water.
In a Paella pan or Dutch oven, heat
epper.
In addition, other seafood may be added such as
dd mussels, cover and simmer for 6-8 mins, until shells
omatoes, mix well, and cook for 1 minute. Add water, chili
Heat oil in a large frying pan over high heat. Saute onion and garlic for 2-3 mins, until tender. Add pepper, paprika and saffron. Cook for 1-2 mins, until fragrant. Add marinara seafood mix and cook, stirring occasionally, for 3-4 mins, until seafood is just cooked through. Add tomatoes and sherry. Bring to a boil then add rice and peas. Cook, stirring, for 2-3 mins, until heated through.
Sprinkle with parsley. Serve with lemon wedges.
ell pepper; cook and stir for 5 minutes.
Pull meat
hrimp in boiling salted water for 3 minutes; remove from water
Heat oil in a pan and brown the chicken for 5 minutes, remove and set aside. Add the onion and garlic to the pan then add the rice and saffron. Briefly cook then slowly add the white wine and chicken stock. Simmer for about 30 minutes until the rice is tender.
Slice the chicken and return to the pan for the last 5 minutes of cooking with the seafood, red pepper and peas. Season with salt, pepper and lemon juice. Serve in a bowl and garnish with parsley.