Seafood Paella
Once you know the procedure and have the right rice, paella is a snap to make. Being disabled even temporarily is hard and humbling.
First, there are many of you here that have to deal with what I am talking about permanently, and I am humbled by your strength and optimism. I want to help make life a little easier for all of us.
I am in week 7 of my healing from a nondisplaced pelvic fracture. I am mobile on one crutch in my house, but outside in the real world I always use both. It's not safe out there! Changes are needed in my small state capitol city and here's what I hope to change:
There is no handicapped parking in the center of the downtown shopping area (where my massage therapist is).
To get on the Dial A Ride list takes 3-6 weeks. (The closest bus stop is 5 blocks away.)
Covered bus stops for wheelchairs where the bus driver can see the rider.
The physicial therapy hydro unit at the main hospital is NOT, I repeat, Not handicapped accessible. They should be in compliance with ADA.
The hospital does not have an orthopedic surgeon on staff.
Any thoughts are appreciated.
On to paella. There are three main ingredients that make paella: the right rice, a sofrito and the socarrat. A paella pan is really optional but nice to have if you are making the paella for a group. I have a 13.5" pan that will serve 4-6 normal old fart adults, your mileage may vary. I use a 10.5" omlette pan for the two of us.
The rice: A paella rice is short and fat, I like Bomba.
The sofrito: A combination of garlic, onion, pimenton (smoked Spanish paprika), salt, and really good, flavorful tomatoes sauteed to almost a sweet, dark flavorful paste. I use fresh plum in season or San Marzano canned out of season. Peel and shred the tomato, shred the onion. Additional ingredients like herbs or saffron are optional. You can make this in bulk and in advance. Keep in the fridge for 1-2 months or freeze for 6 months.
The socarrat: The crusty golden brown bits of rice on the bottom!
The recipe:
Seafood Paella
1-1 1/2 C sofrito
1 1/4 C Bomba rice
4-6C stock I used a stock I made from steaming some of the mussels for a pre-dinner snack
2# fresh mussels
8 shell on shrimp i used some local spot shrimp
1/4# dry bay scallops
Lemon wedges
Warm the sofrito in the paella pan over medium heat. Add the rice and sautee on medium high until the rice is translucent. Add 4 C stock and bring to a boil. Spread the rice out and fast simmer 10 minutes. Do Not Stir! When the stock cooks down level with the rice, turn down to a gentel simmer and cook for another 5-10 minutes. Test a grain of the rice just below the surface to see if it is al dente. If not done, add more stock and cook a few more minutes. Cradle the mussels in the rice and turn up the heat medium high and cook for a minute or two. Add the shrimp and scallops, cook until the mussels open, the shrimp and scallops are not translucent, And the rice has a crust on the bottom. Take off the heat, cover with a clean tea towel, let rest 5 minutes.
Serve in the pan with crusty bread, a crisp green salad and your favorite wine!
Thank you all for your condolences last week.
What's For Dinner at your place? I am making a vegetable paella tomorrow night with bell peppers, fresh golden pear tomatoes, and french green beans!