Spain's famous paella originated in the
Atlantic port of Valencia--but today, each region along the coast
has its own version of the hearty dish. Paella takes its name
from the traditional cooking utensil, a round, flat tow-handled
iron pan. If you don't have a paella pan, a heavy casserole dish
or wide frying pan will do just as well.
Spicy Seafood Paella
- 1/4 cup olive oil
- 1 pound chorizo sausages, casings removed
- 1 green bell pepper, halved and seeded
- 1 medium-size red onion, chopped
- 4 large garlic cloves, minced
- 1/2 to 1 teaspoon crushed red pepper flakes
- 2 1/2 cups long-grain rice
- 3 cups bottled clam juice
- 1/2 cup water
- 1 cup dry white wine
- 1/4 teaspoon saffron threads
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon salt
- 1/2 teaspoon dry basil
- 1 (9-ounce) package frozen artichoke hearts,
thawed and drained
- 1 1/2 pounds firm-textured white-fleshed
fish fillets
- 12 small hard-shell clams in shell, scrubbed
- 1 pound medium-sized raw shrimp, shelled
and deveined
- 12 mussels in shell, scrubbed
- 1 pound cooked crab legs in shell, cracked
- 1 red bell pepper, seeded and cut into
1/4-inch wide strips.
- Heat oil in a 14-inch paella pan or 4-quart
ovenproof pan over medium-high heat. Crumble chorizo into pan
and cook, stirring often, until lightly browned.
- Coarsely chop half the green bell pepper;
cut remaining half into 1/4-inch wide strips and set aside.
- Add chopped bell pepper, onion, garlic,
and red pepper flakes to pan; cook, stirring often, until onion
is soft, about 5 minutes.
- Stir in rice, clam juice, water, wine,
saffron, black pepper, salt, basil, and artichokes. Bring mixture
to a boil over high heat. Then remove from heat, cover, and bake
in a 350°F (175°C) oven for 30 minutes, stirring twice.
- Meanwhile, rinse fish, pat dry, and cut
into 1-inch pieces.
- Stir rice mixture, then stir in fish.
Push clams, shrimp, and mussels into rice. Arrange crab on top.
Cover and continue to bake until rice is tender to bite, clams
pop open, and shrimp are opaque in center; about 15 more minutes
(cut to test).
- Discard any unopened clams. Garnish paella
with green and red bell pepper strips and serve immediately.
Makes 6 to 8 servings.
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