The Fish Guy, Josh Nelson of Almanac Fish stopped by to help us celebrate National Seafood Month and a recipe for shrimp paella.
Try Josh’s recipe at home!
2 quarts shellfish stock (chicken stock may be substituted)
1/2 gram saffron threads
1/2 cup blended olive oil
1 cup onions (diced)
3 cloves garlic (sliced)
¾ cup green peppers (diced)
1 cup tomato (diced)
1 tablespoon Pimenton (Spanish smoked paprika)
3 tablespoons Kosher salt
1 pound Bomba rice
8 ounces littleneck clams
8 ounces mussels
8 ounces shrimp
6 ounces calamari (sliced into rings)
¼ cup parsley (chopped)
- Add the saffron to the stock and bring to a simmer.
- In a 15” Paella pan, heat the oil over medium heat. Add the onions, garlic and green peppers, and sauté until softened, but not browned. About 10 minutes.
- Add the tomato, paprika and Kosher salt and continue to cook until the tomatoes have dissolved.
- Add the rice and stir in the sofrito (onion mixture) until slightly toasted and well combined. About 5 minutes.
- Add the stock and stir well. Allow to cook.
- After about 20 minutes, add the clams.
- When the clams just begin to crack open, add the mussels and shrimp.
- After 5 more minutes, stir in the squid. Take care to only stir the surface of the rice. You want the Paella to develop a nice crust of crispy rice, or socarrat.
- When the liquid has evaporated, and the shellfish has cooked, remove from the heat.
- Squeeze the lemon and sprinkle the parsley over the paella.
- Allow to rest for 5 minutes before serving.
For tickets on the Educational Events happening with Almanac Fish and Octo Fishbar, contact Angela or Lorin at Octo Fishbar. Call 651-202-3409 or email email@example.com