Seafood Paella

Recipe from Eric Ripert

Adapted by Florence Fabricant

Total Time
1 hour 15 minutes
Rating
4(181)
Notes
Read community notes

Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking. —Florence Fabricant

Featured in: The Ultimate Party Dish (Don't Forget the Saffron)

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Ingredients

Yield:8 servings
  • 6cups stock, half chicken and half seafood or shrimp
  • ½tablespoon saffron threads
  • 12monkfish medallions, about 1½ pounds total
  • 4½tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1onion, chopped
  • 6garlic cloves, chopped
  • ¼pound chorizo, skin removed, sliced ¼-inch thick
  • 3cups short-grain rice, preferably Spanish
  • 2cups fresh green peas
  • 1small red bell pepper, seared over flame to blacken skin, then peeled, cored and cut in strips
  • 1small green bell pepper, seared over flame, peeled, cored and cut in strips
  • 18large shrimp, peeled and deveined, about 1 pound
  • 1pound medium-size mussels
  • ¼cup thinly sliced scallions
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

687 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 70 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 60 grams protein; 1623 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place stock in saucepan and bring to a simmer. Remove from heat and add saffron. Set aside. Rub monkfish with ½ tablespoon olive oil and season with salt and pepper. Set aside.

  2. Step 2

    Preheat oven to 400 degrees. Heat remaining oil in 17-inch paella pan, placed over 2 burners if necessary, or divide between two pans. Add onion and garlic and cook over low heat until soft. Add chorizo and saute briefly. Add rice and stir to coat.

  3. Step 3

    Add stock and stir. Simmer 10 minutes. Check seasoning, adding salt and pepper if necessary. Stir in peas and place strips of peppers, alternating colors, around pan like spokes on a wheel. Place shrimp and monkfish around pan; add mussels, hinge-side down.

  4. Step 4

    Place in oven and bake until shrimp and monkfish are cooked and mussels have opened, about 15 minutes. Discard any unopened mussels. Remove from oven, cover loosely with foil and set aside 10 minutes. Scatter scallions on top and serve.

Ratings

4 out of 5
181 user ratings
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Cooking Notes

Louise

I always cook rice 2 to 1. Not sure that's helpful, but sounds like the package for the Casparilla had mistakes in it. I've always used arborio rice, and it works fine. :-/

Calvin

I have done this at the beach on a campfire many times. Paired with a dry white wine.... Guaranteed hit every time

EC

delicious, but much too much rice

paul

Made a half batch for 4, following the recipe ~closely (closer than most?) Very solid result… but what’s missing? Maybe paprika, sweet or smoked according to taste?

JS

Outstanding. Needed about 2 cups more liquid. I added 12 mussels towards the end.

Michael Weber

We used a Spanish Paella pan — and it didn’t fit in the oven. Did it on top of the stove with aluminum foil on top. It worked wonderfully and generated that wonderful crispy bottom that doesn’t usually show up when cooked in the oven. Also, to accommodate diverse tastes, we made the red peppers, chorizo, and a scallion/pine nut mix (stolen from another recipe) into garnishes. Best paella I’ve ever made.

mph

I used casparilla rice, which told me that the ratio of liquid to rice had to be 4 to 1. So I adjusted this recipe to that - complete disaster! So do I assume you should stick to the 2to 1 ratio quoted in the recipe here?

mph

I bought Casparilla rice, Spanish short grain, touted as official rice for paella, and obeyed it’s instructions about four cups of Liquid to one cup of rice. It was a disaster. Help!

Louise

I always cook rice 2 to 1. Not sure that's helpful, but sounds like the package for the Casparilla had mistakes in it. I've always used arborio rice, and it works fine. :-/

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Credits

Adapted from Eric Ripert

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