Paella a la Basquaise
Submitted by kikiy
Paella a la Basquaise, a Basque-style saffron rice loaded with halibut, shrimp, mussels, clams, and chorizo, layered with prosciutto and baked in an earthenware casserole. A showstopping seafood paella.
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
1 hrsThis Basque take on paella is a seafood lover’s centerpiece, the kind of saffron-scented rice you carry to the table in its casserole and serve straight from the pan. It layers a remarkable spread of seafood, cubes of halibut, shrimp, mussels, and clams, with smoky chorizo and salty prosciutto.
Saffron is what makes it paella. Those crimson threads steep into the rice, turning it golden and lending the floral, honeyed aroma at the heart of the dish.
Building it in stages keeps every element perfectly cooked. The fish and shrimp are seared and set aside so they don’t overcook, the sofrito of onion, pepper, tomato, and ham is cooked down to concentrate the flavor, and the rice simmers in saffron stock before everything is layered and baked.
The shellfish go in last, buried in the rice to steam open. Discard any clams or mussels that stay shut, since those aren’t safe to eat.
Chef Tips
- Sear the fish and shrimp only briefly before setting them aside; they finish in the oven and turn rubbery if cooked through twice.
- Cook the sofrito until the tomato juice evaporates, which concentrates the flavor base of the whole dish.
- Add the shellfish at the very end and steam just until they open; toss any that stay closed.
- If the rice is still crisp but dry before it’s done, add the reserved stock a little at a time.
Variations
- Use any firm white fish in place of halibut, such as cod or monkfish.
- Fold in a handful of peas for color, as the recipe does with the shrimp.
- Swap the chorizo for a spicier sausage, or add squid or scallops.
Ingredients
Directions
Preheat over to 350℉ (180℃).
Wash the rice thoroughly under cold running water and drain.
Reserve. Wash both the mussels and clams thoroughly until all sand has been removed.
Do not soak them in cold water.
Dry the fish pieces thoroughly with paper towels and season with salt and pepper.
In a large skillet, heat ¼ cup olive oil.
When it is very hot add the fish cubes and brown them on all sides.
Remove them to a side dish and reserve.
To the fat remaining in the skillet add the shrimp and cook them over medium heat until they turn bright pink.
Season with salt and white pepper.
Remove the cooked shrimp to a side dish and reserve.
Add 2 tablespoon olive oil to the skillet.
Add the onion, garlic and red pepper slices and cook until the onions are very soft and lightly browned.
Be sure not to burn the mixture.
Add the tomatoes and proscuitto, chilies and saffron.
Season the mixture with salt and pepper, oregano and basil.
Bring to a boil and cook, stirring constantly, scraping the bottom of the pan well, until most of the tomato juice has evaporated.
Add the rice and 3½ cups of chicken stock.
Bring the mixture to a boil again and cook over medium heat until ½ of the broth is absorbed.
Pour half the rice mixture into an earthenware casserole.
Make a layer of fish cubes and Chorizo and top with the remaining rice.
Cover the casserole and bake the rice for 25 minutes.
Uncover the casserole and fold the shrimp and peas lightly into the rice.
Cover again and continue baking for 10 to 15 minutes or until the rice is tender and all the broth has been absorbed.
If the rice seems dry, yet still too crisp, add the remaining chicken stock.
Uncover the casserole and bury the clams and mussels in the rice.
Cover the casserole again and cook for another 10 to 15 minutes or until the shells of both mussels and clams have opened.
Discard any mussels or clams that have not opened.
Garnish the paella with pimiento strips and lemon quarters.
Serve directly from the casserole.
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