My take on Paella de Marisco

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   Ok John (rivet) drove me nuts with his Paella so I needed to do one of my own...I found a base recipe to go off of and then began to tweak and twist to what I thought would be good. Started out chopping up 1 red onion 1 jalap 4 cloves garlic and about 2 tablespoons of fresh parsley and 1 green and 1 red bell pepper. Along with a can of diced green chiles and 1 can of mushrooms(wish I would of had fresh but oh well)

I started off makeing a sofrito for this with cooking the chopped onion,garlic cloves, and parsely for about 8 minutes and then  a can of mexican diced tomatoes that we did last summer was added, along with some spanish paprika...I continued to suatee this until the mix lost most of it's water content and had a consistence of jam. After that I removed it from the pan and set aside.

Next added some evoo and cooked the green and red peppers and through in the mushrooms,green chiles,and diced jalap. All cooked for about 6-8 minutes. After this I took the safrito and added it back in the pan. Added 2 cups of regular long grain rice. (the town I live in had NO medium grain rice or Calasparra or Bomba rice) Cooked this for a minute while stirring then added 3.5 cups of chicken stock with a pinch of Saffron, salt , pepper. 

Next I cooked the food on medium for 10 minutes then cover and let go for about 30 minutes. Next I added a sea food mix I had got at Sam's Club last time we went up to Billings. It had shrimp, squid, octopus, mussels, crab meat. Covered back up and went another 10 minutes. All in all it came out pretty good. I would like to give it another shot now that I have done it once. I was plesently surprised how well the sea food taste cam through...This was packed full of flavors, I was a little frustrated with my rice, it is my nemisis. Here are some photos and thanks for lookin

just the beginning

sofrito starting

and just about done

all the peppers

everyone in the pool

could have gone a bit longer but didn't want to over do the sea food.

plated up. here you can see the nice crust on the bottom(some call socorrat)

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got14u Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341	Post Options Post Reply Quote got14u Report Post Thanks(0) Quote Reply Topic: My take on Paella de Marisco Posted: 17 April 2010 at 20:33
	Ok John (rivet) drove me nuts with his Paella so I needed to do one of my own...I found a base recipe to go off of and then began to tweak and twist to what I thought would be good. Started out chopping up 1 red onion 1 jalap 4 cloves garlic and about 2 tablespoons of fresh parsley and 1 green and 1 red bell pepper. Along with a can of diced green chiles and 1 can of mushrooms(wish I would of had fresh but oh well) I started off makeing a sofrito for this with cooking the chopped onion,garlic cloves, and parsely for about 8 minutes and then a can of mexican diced tomatoes that we did last summer was added, along with some spanish paprika...I continued to suatee this until the mix lost most of it's water content and had a consistence of jam. After that I removed it from the pan and set aside. Next added some evoo and cooked the green and red peppers and through in the mushrooms,green chiles,and diced jalap. All cooked for about 6-8 minutes. After this I took the safrito and added it back in the pan. Added 2 cups of regular long grain rice. (the town I live in had NO medium grain rice or Calasparra or Bomba rice) Cooked this for a minute while stirring then added 3.5 cups of chicken stock with a pinch of Saffron, salt , pepper. Next I cooked the food on medium for 10 minutes then cover and let go for about 30 minutes. Next I added a sea food mix I had got at Sam's Club last time we went up to Billings. It had shrimp, squid, octopus, mussels, crab meat. Covered back up and went another 10 minutes. All in all it came out pretty good. I would like to give it another shot now that I have done it once. I was plesently surprised how well the sea food taste cam through...This was packed full of flavors, I was a little frustrated with my rice, it is my nemisis. Here are some photos and thanks for lookin just the beginning sofrito starting and just about done all the peppers everyone in the pool could have gone a bit longer but didn't want to over do the sea food. plated up. here you can see the nice crust on the bottom(some call socorrat)
	Jerod Life's hard, it's even harder when your stupid.

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 17 April 2010 at 20:45
	Jerod, you ought to be very proud of yourself for such a fine paella you made today! Glad to know you took the plunge from a post here, in order to try something new; and you did very well. Paella is a dish that originally was made with what's on hand and what's fresh....you got that down right. Love the mushrooms in yours, I haven't had a paella with mushrooms in a long time and I miss that- good job! Saw the paella mix last wekend when I joined Sam's club, and thought that was a great idea and all this week wondered why I didn't buy a bag. Memorial Day is "National Paella Day" in this household (long but interesting story) and have been keeping that in mind since it's not too far off. Hey, it's tough making a paella without the correct rice; you pulled it off like a winner, though! here's a link if you want to to get the real deal from Spain. We buy from here a lot, and at $7.50 for two pounds a good deal. http://www.tienda.com/food/products/rc-02.html Otherwise, if you want Italian Arborio rice, which has roughly the same properties as calassparra, shoot me a PM, 'cause I can get that at the grocery store. I sent Ron a bag a couple months ago. How did the rest of the familia like it?

got14u Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341	Post Options Post Reply Quote got14u Report Post Thanks(0) Quote Reply Posted: 17 April 2010 at 20:53
	The family loved it ! They thought it was a real treat to get that much sea food...Haven't had a lot of sea food since I was laid off a couple years ago, and now am in school. boy we used to eat like kings...lol...still do compared to most I think...Any ways about the rice my kids work at the grocery store here so I have a direct request line to the upper management...I am going to ask him to get some. And my son said he remebers stocking some "fancy" rice. So they have just been out today...Thanks for all the complements and man does this dish have flavor...I think the sofrito really gives a nice depth to it all as well.
	Jerod Life's hard, it's even harder when your stupid.

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 18 April 2010 at 02:24
	That is one outstanding looking paella.....the crust is important. Probably the most important part to any true devotee of paella
	Go ahead...play with your food!

got14u Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341	Post Options Post Reply Quote got14u Report Post Thanks(0) Quote Reply Posted: 18 April 2010 at 07:08
	Ya the crust was great...I'm sure it would have been even better with a good pealla pan...I'm thinkin about hammering one out of a plow disc...we shall see.
	Jerod Life's hard, it's even harder when your stupid.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 18 April 2010 at 07:31
	jerod - beautiful paella! i especially love the look of the sofrito! an excellent job of tweaking an inspiration! about the paella pan - when we were in billings for the wrestling tournament, i went to the "world market" there. they had a paella kit that included pan, olive oil, rice and a seasoning mix, all directly from spain. the pan looks to be of great quality, too. regular price was 25$, but it was on sale for 20$. i picked one up and will try to post pix today. it's from an outfit in spain called el avion: www.elavion.com.

got14u Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341	Post Options Post Reply Quote got14u Report Post Thanks(0) Quote Reply Posted: 18 April 2010 at 09:10
	Very nice i will go there next time up....that sure seams cheap, and that's what I like..lol
	Jerod Life's hard, it's even harder when your stupid.