BEST in CLASS Spanish Paella (from Pike Place Market)
Recipe Information
Paella
Cultural Context
Originating from the Valencia region of Spain, paella is a vibrant rice dish traditionally made with local ingredients like rabbit and snails. It symbolizes communal dining and celebration, often enjoyed during family gatherings and festivals. Today, variations abound globally, incorporating seafood, chicken, or vegetarian options, making it a beloved dish in many cultures.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Go to Pike Place Market to pick up fresh seafood for the paella.
Select whole squid, baby squid, mussels, Manila clams, Ling Cod, and shrimp.
Make a simple shrimp stock using shrimp heads and shells by sautéing them in a sauté pan.
Add purchased seafood stock to the sautéed shells to extract flavor and let simmer for about an hour.
Clean the squid by removing the head, cutting the tentacles, and extracting the vertebrae from the body.
Season chicken thighs with smoked sweet paprika.
Prepare the outdoor fire pit with hardwood and kindling for cooking the paella.
Place the paella pan on the fire, monitoring hot spots as the oil heats up.
Sear the shrimp in the pan and set aside once cooked.
Add more oil to the pan and sear the chicken thighs skin-side down, adding chicken fat for flavor.
Remove the chicken and add more oil to the pan, then sauté onions, garlic, and red pepper.
Add oil from the anchovy can and stir everything together before adding the Sofrito and anchovies.
Stir in sweet smoked paprika and ensure even cooking without burning.
Add Bomba rice to the pan and sauté until slightly caramelized.
Pour in homemade shrimp stock, ensuring it covers the rice by at least half an inch.
Add saffron and stir the dish one final time before stopping further stirring to allow the rice to form a crust.
Return the chicken thighs to the pan skin-side up and cover to bring back to a boil.
If the fire weakens, add more logs and kindling to maintain heat.
Once boiling, add mussels and Manila clams with their mouths up for presentation.
Add prepared squid and shrimp, ensuring even distribution in the pan.
Submerge a fresh rosemary sprig and add Ling Cod as the last seafood ingredient.
Monitor the cooking process, ensuring seafood is cooking evenly and submerged in liquid.
After about 10 minutes, top the paella with frozen green peas and cover to let it bubble and smoke.
Check for liquid absorption to determine doneness, adjusting the pan as needed during cooking.
Place the head-on shrimp on top for presentation before serving.
Equipment Needed
Dietary
Allergens
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