Paella - Rombauer Vineyards
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Paella

Difficulty:

Hard

Prep Time:

30 Minutes

Cook Time:

75 Minutes

Total Time:

105 Minutes

Ingredients

  • 1 pound medium shrimp
  • 10 jumbo shrimp
  • 1 onion, quartered
  • 2 garlic cloves, crushed
  • 1 carrot, sliced
  • 1 bouquet garni (3 to 4 sprigs parsley, 1/2 bay leaf, 2 sprigs thyme, the white portion of one leek, and 2 cloves, all tied in cheesecloth)
  • 6 cups of fish or chicken broth or water
  • Salt
  • 24 littleneck clams
  • 1 cup dry white wine
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped onion
  • 3/4 teaspoon saffron threads, crumbled
  • Olive oil
  • 1 pound fresh Spanish chorizo or mild Italian sausage
  • 1.5 pounds monkfish fillets or a combination of monkfish or yellowtail steaks, cut into 2-inches pieces
  • 1 medium onion, chopped
  • 8 garlic cloves, minced
  • 1 red bell pepper, roasted, peeled, and cut into strips, or 2 pimientos, cut into strips
  • 3 tomatoes, halved, seeded, and grated against the large holes of a grater
  • 1 tablespoon sweet paprika, preferably Spanish
  • 3 cups medium-grain Valencia Arborio rice
  • 1 bay leaf, crumbled
  • 1.5 cups fresh or thawed-from-frozen peas or lima beans
  • 1.5 cups blanched green beans cut into 2-inch pieces

1Step 1

Peel and devein all shrimp, reserving the shells.

2Step 2

Combine the following in a 3 or 4 quart pot:

  • 1 onion, quartered
  • 2 garlic cloves, crushed
  • 1 carrot, sliced
  • 1 bouquet garni
  • Six cups fish or chicken broth or water

Bring to a boil, then reduce the heat and simmer for 45 minutes until fragrant. Strain through a strainer lined with cheesecloth and discard the solids. Season broth with salt to taste.

3Step 3

Meanwhile, scrub the littleneck clams and place them in a medium or large saucepot. Add the following:

  • 1 cup dry white wine
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped onion

Bring to a boil and then reduce the heat and cover tightly. Cook for 5 to 6 minutes until all clams have opened. Remove from heat and when they are cool enough to handle, remove the clams from their shells and set them aside. Strain the broth through a fine-mesh strainer lined with cheesecloth into a bowl and combine with enough of the shrimp broth to measure 7 cups. Season the broth with salt to taste.

4Step 4

Transfer broth to a saucepan and stir in 3/4 teaspoon crumbled saffron threads. Set aside.

5Step 5

Heat a medium skillet over medium-high heat and add:

  • 1 teaspoon olive oil
  • 1 pound fresh Spanish chorizo or mild Italian sausage

Cook, turning the sausages until browned and blistered on all sides and cooked through, about 10 minutes. Remove from the heat and cut into 1/2-inch slices. Set aside.

6Step 6

Season the monkfish (or fish combination you are using) with salt.

7Step 7

Set a 12-inch or larger paella pan or braising pan or a 15-inch nonstick skillet over medium-high heat or over hot coals in a kettle barbecue at least 21 inches in diameter. Add 2 tablespoons of olive oil and heat.

Add the fish and sear until the surface is opaque, about 1 minute per side. Remove to a platter. Add all the shrimp to the pan and cook, stirring, just until the surfaces turn pink, about 1 minute. Remove to the platter.

8Step 8

Add 1/3 cup olive oil and one medium onion, chopped, to the hot pan. Cook, stirring, until the onion begins to color. Meanwhile, bring the reserved broth to a simmer.

9Step 9

Add 8 cloves of garlic, minced, and the bell pepper or pimentos to the onion and cook, stirring, for 30 seconds to 1 minute, taking care not to burn the garlic.

Stir in the below and cook until fragrant, about 2 to 3 minutes:

  • Three tomatoes, halved, seeded, and grated against the large hole of the grater
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon salt

10Step 10

Add the following:

  • Chorizo
  • 3 cups Valencia Arborio rice
  • 1 bay leaf
  • 1 1/2 cups of peas
  • 1 1/2 cups of green beans

Stir until the rice is coated with oil, about 3 to 4 minutes.

11Step 11

Pour in the simmering broth. Add the mussels, pushing them down into the broth.

Arrange the clams, shrimp, and monkfish over the top without pushing them down into the broth. Cook, uncovered, at a moderate bubble, without stirring or poking, for 20 to 25 minutes or until the broth has been absorbed.

Remove from heat, cover with foil or kitchen towels, and let sit undisturbed for 10 to 15 minutes.

Comments

We'll cheers to that

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