Jeffrey Saad's Global Kitchen: Recipes Without Borders by Saad Jeffrey

Author:Saad, Jeffrey [Saad, Jeffrey]
Language: eng
Format: epub, azw3
ISBN: 9780345532183
Publisher: Random House Publishing Group
Published: 2012-03-19T22:00:00+00:00

SAFFRON AND SMOKED PAPRIKA–SPICED SEAFOOD PAELLA

Nothing’s more Spanish than paella. Spaniards are passionate about the different ways of making this special short-grain rice and seafood dish. Cooked in a flavorful broth with an endless variety of seafood, meat, or both, this hearty dish is almost like a Spanish version of risotto. You don’t have to stir it though, so you end up with separate, whole grains of flavorful rice. Here, you want your garlic to get to a deep, dark brown color. That strong toasted flavor makes this dish a surefire crowd-pleaser, which you can serve as a side dish or as a main course.

SERVES 6

BROTH

3 cups chicken stock

½ cup tomato puree

½ teaspoon kosher salt

1 teaspoon saffron water (see Flavor Secrets)

SEAFOOD

5 ounces calamari, cleaned well (tubes and tentacles)

5 ounces sea scallops or any whitefish of your choice

4 ounces jumbo shrimp

1 pound clams

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

½ cup dry white wine

RICE

4 ounces chorizo sausage (cured, not raw)

2 tablespoons olive oil

2 garlic cloves, thinly sliced

¼ cup finely chopped shallots

¼ cup finely chopped red bell pepper

1 cup cut green beans (1-inch pieces)

¾ cup Spanish rice (labeled “Spanish” or “paella” rice; arborio is OK as well)

2 teaspoons smoked paprika

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