by thirschfeld
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A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expandolive oil Ask a question about this ingredient
1 fennel bulb, trimmed cored and julienned, tops, minced about 1/3 cup Ask a question about this ingredient
1 onion julienned Ask a question about this ingredient
1/2 cup sundried tomatoes in oil, minced Ask a question about this ingredient
1 1/2 cup arborio rice Ask a question about this ingredient
2 teaspoons fresh garlic, minced Ask a question about this ingredient
1/4 teaspoon fennel seed, ground Ask a question about this ingredient
1/4 cup white wine Ask a question about this ingredient
pinch of saffron Ask a question about this ingredient
1 cup warm water Ask a question about this ingredient
2 cups canned, unsalted clam broth Ask a question about this ingredient
1 whole sea bream, cleaned and scaled, about 3/4 lb Ask a question about this ingredient
14 or so mussels, beards removed and srubbed Ask a question about this ingredient
14 or so 21-25 shrimp, head and shell on Ask a question about this ingredient
3 red poblanos, or poblanos, roasted, skinned and cut in half, seeds removed Ask a question about this ingredient
1 lemon, scrubbed, cut into 12 paper thin sliced Ask a question about this ingredient
1 tablespoon flat leaf parsley, minced Ask a question about this ingredient
1 tablespoon chive, minced Ask a question about this ingredient
kosher salt and fresh ground pepper Ask a question about this ingredient
Preheat the oven to 500 degrees. Add the saffron to the water.
Ask a question about this stepOnce the oven is to temperature, heat a 14 inch paella pan or a 14 inch skillet over medium high heat. Coat the pan with some olive oil.
Ask a question about this stepAdd the fennel and onions, season with a heavy pinch of salt and pepper, and cook until wilted. Turn the heat to high and add the arborio rice and stir to coat the grains with oil. Add the garlic, sun dried tomatoes and fennel seed.
Ask a question about this stepOnce the garlic is fragrant add the wine. Let it reduce and then add the clam broth and the saffron water. Place the fish in the middle. Now place the peppers, 10 of the lemon slices around the rice. Place the remaining 2 slices of lemon on the fish. Season with more salt and pepper.
Ask a question about this stepShake the pan a couple of times to even out the rice, bring to a boil, then slide the pan into the oven. Set a timer for 15 minutes.
Ask a question about this stepAt the end of the 15 minutes open the oven door and scatter the mussels around the pan. Set a timer for 5 minutes.
Ask a question about this stepWhen the timer goes off open the oven and scatter the shrimp. Close the door and cook for another 5 to 7 minutes. Remove it from the oven and garnish with the parsley and chives. Serve with garlicky mayonnaise, crusty bread and a simple salad.
Ask a question about this stepI was mostly there just to keep them in schools.
This looks amazing. I love seafood and I love paella. I think shrimp and craw dads taste better with the heads on. This is a perfect application. I always have a rough time finding intact shrimp. I live in a landlocked state and finding fish and shellfish that is high quality and I feel comfortable working with rarely happens.
Hillarybee, we don't live to fare from each other and I often run into the same problem. Having worked in restaurants and having taught fish and seafood I was fortunate to find places to get good seafood. But things change and places go out of business and for a long time I had a hard time getting anything good. Fortunately a chef friend started a seafood market and will order whatever I want. My advice to you is to get to know you fish monger. Even at some of the local groceries they will special order for you. I have seen some beautiful red snapper at Meijier of all places. Do you have Meijeirs groceries in Dayton?
We have a whole bunch of Meijer stores, but I have never found their selection that promising. Admittedly, our Meijer stores are on the low-end, and are not nearly as nice as the ones in Michigan where I grew up. We have a fantastic family owned chain called Dorothy Lane Market where I generally get my fish and seafood. If you are ever in Dayton, do visit the DLM- the selection is amazing and I spend a lot of time dreaming and drooling. They have done a great job getting special orders for me on holidays. They have a beautiful case, but the prices are through the roof, to a point where it is cost prohibitive for me. We also have a year-round farmers market that has a fish monger. The selection is high quality but generally limited to shrimp, tuna, and salmon.
Until recently our Meijeirs weren't as good either and mostly o went their for diapers. Then cruising the fish and butcher cases lately I have stumbled across some nice things. I always check ingredients list at Meijier because they often do weird things to their meat. Yes, fish and seafood is very expensive here too, but I also know it isn't cheap on the coast either. Such is life, sigh.
Well now, I think I know exactly what recipe I'm going to be using to make my first ever attempt at paella. Gorgeous!
thanks fiveandspice. I think making paella is good fun.
Holy crap....this is even prettier than your first entry! Love the whole fish and the shell-on shrimp, and the paper thin slices of lemon sound perfect. - S
thanks Oui, I have been keeping my eye out for an entry from you and am looking forward to it.
I love an all seafood paella and yours looks wonderful. Thumbs up!
thanks Lizthechef
thank you Waverly
Brotha' T Rex, I'm completely down with you on keeping the seafood intact (shell on, head on). I still have to get my own paella posted, but I have to run over to the coast or the freshest stuff I can find. Saw some nice prawns yesterday. My mantra right now is, "Must make paella, must paella."
Would that be a Marc Bolan reference there. I hear ya and I am waiting to see what you get posted.
Wow, that's a knockout. I love all the flavors and the idea of keeping the fish and shrimps whole. May just attempt this one.
thanks Midge. Let me know how it goes if you give it a try.
Nice recipe! Beautiful photo! I like that you used fennel, seed, lemon and peppers for flavor and heat . I love the fact that it is all seafood.
Thanks dymnyno. I think I have one more paella in me this week. It is bird hunting season after all.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
This looks so delicious. can't wait to try it!