Costa del Sol Paella Recipe

From Dorothy McNett's Recipe Book.

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Costa del Sol Paella

From Dorothy McNett's recipes at This is just one of many version of a Spanish paella, featuring the fresh shellfish of the area. If baby octopus or squid is available, add it as well!

5 1/2 cups good quality seafood or vegetable stock
1/2 pound medium shrimp, in shells
8 large prawns, in shells
1/2 cup white wine
1/4 - 1/2 teaspoon saffron threads, crumbled a bit
4-6 tablespoons olive oil
1 smoked ham slice, cut into chunks (about 1/2 cup or so)
1/2 teaspoon smoked paprika
1 sweet red pepper, cut into strips about 1 1/2 inches long
3-4 cloves garlic, minced or slivered
2-3 green onions, cut into pieces
1-2 tomatoes, finely chopped (about 1 cup)
1 cup fresh or frozen petite sweet peas
2 1/2 cups medium or short grained rice (Bomba or short grained California rice (Calrose)
1 small jar diced pimientos (2 oz. jar)
8-10 fresh mussels in shells
8-10 clams in shells

In a saucepan, heat the stock. Shell the shrimp and prawns and add the shells to the broth. Set the shrimp and prawns aside for later. Boil the shells in the stock just 1-2 minutes, or until they are pink. With a slotted spoon or strainer, remove and discard the shells. Add the wine and saffron to the hot stock and set aside. Preheat oven to 375 degrees. Heat a paella pan (needs to be about 15-16 inches in diameter) or use a large deeper saute pan. Add the olive oil to coat the bottom generously, and then add the reserved shrimp and prawns along with the cut up ham pieces. Cook and stir about 2-3 minutes. Remove shrimp and prawns to a plate. To the pan add the paprika, strips of red pepper, minced garlic and green onions. Cook and stir over medium heat 3 minutes. Now add the chopped tomatoes, peas and rice. Stir to coat the rice with the juices. Add the hot stock. Bring to a boil and cook several minutes until the rice is no longer soupy, but enough liquid remains to continue cooking the rice. Now tuck in the shrimp and prawns in an attractive pattern. Arrange the pimiento, mussels and clams over the rice, making sure their hinges are slightly downward in the juices so that they can open nicely as they cook. Place in hot oven and bake, uncovered, about 15-20 minutes. The mussels and clams should have popped open. Remove from oven. Cover loosely and allow to stand about 10 minutes so they can finish opening if not all were quite there yet. Traditionally served directly from the paella pan, but do as you wish!

Recipe created 2014-03-23.

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