SailNet Community - View Single Post - Paella recipes
Thread: Paella recipes
View Single Post
post #3 of Old 01-20-2014
Senior Member
christian.hess's Avatar
Join Date: Sep 2013
Location: Columbus, Ga
Posts: 4,589
Thanks: 189
Thanked 190 Times in 185 Posts
Rep Power: 4
Re: Paella recipes

well damn! seems I need to get my best pics out for sure! you have a good looking paella there

I will not add such a lengthy paella recipe(edit I see I went overboard) since for the most part you are right on


these are tips any paella maker needs to adhere to as basics:

good broth
good sofrito
good saffron
(trader joes has some) and SMOKED paprika, commonly sold in the states is "LA CHINATA" red can
correct procedure
precooked rice or SOS rice for onboard recipes or go all out with bomba or calasparra uf you feel like it(times differ for these rices so test out first)

Like minnewaska says you prep almost everything before hand, especially if doing a seafood paellas as you must clean squid, fish, crabs, shrimp(leave whole WITH HEAD ALWAYS) and any other sea creature you wish like clams, mussles etc

ok here goes

SEAFOOD PAELLA recipe #1 for 6-8peple use 12 person paella pan(this is key) never overfill a paella pan...if you have 13 people use a 20 person paella pan not a stuffed 12 person paella pan!

1lb fresh calamari, YES WITH HEADS AND ALL
1lb blue shell crab
1lb jumbo shrimp with heads and not peeled(never peel shrimp in a paella)
1lb grouper, or halibut or thick white fish, mahi works but doesnt have the right texture for paella, however on a boat its what most guys fish, so use anchor spearfish a grouper and your paella will be transformed)
1lb manila clams or similar
8 green shell mussels from NZ or whole black mussels

In spain the less amount of differnt ingredients you use but better quality the more you will be applauded so if you only have fish, crab and shrimp do will taste individual ingredients better...its a fact


1lb parcooked ricem sos, or similar, do not ever use longrain can even use cheap sushi rice but you have to rinse it many many times to unstarch it
3 green peppers(italian)
8 plum tomatoes very ripes and what you do is not DICE IT but grate it on a box grater(this is key) its also how you make pan tomaca in catalonia
hald small very small diced onion(in spain no onion is used in most paellas)
head ofgarlic peeled and in slivers
flat green beans not snow peas(optional)
1 small red bell pepper in small dice
grean frozen peas to decorate at the end( half a cup)

Olive oil



For simpletons use half fish stock and half shrimp consome at your favourite store...for real cooks as follows

get half a pund of shrimp, a couple of whole crabs, a fish head, head of garlic, parsley sprigs, onion, one smashed tomato, bay leaf

in a big pot, heat oil, put in garlic, onion, salt and golden a bit till you get the smells, add seasoned fish head, stir, add cold water...put on to boil, skim impurities, add a big pinch of salt and add rest of ingredients boil or pressure cook for 15 minutes, re season. keep HOT!

get 12 person paella pan hot on medium heat
pour olive oil into pan until you are 3 fingers to the edge all around(that is the measurement never go by exact quantities, no reason to) for seafood paella, that need more oil since seafood has little fat.

start sauteing:

crabs cut in half set aside
clams till they open if big if not after set aside
fish if grouper and always in BIG CHUNKS if grouper or halibut you can also flour te fish but this is not sear on all sides and set aside

next sofrito you can do as in spain and process it all up beforehand or go the traditional slower way and start throwing stuff in

first onion, next peppers, last tomato cook 15 mins till its a consistent mass, nothing should look fresh its like a mush

garlic and salt

here you have can either add your saffron here or add it to the stock

now increase heat a bit...sprinkle your rice into the sofrito, stir for 3mins...if it gets stuck either lower heat a bit OR DEGLAZE a bit with sherry if you like or plain dry white wine

only a bit like making spain they almost never do this they simply deglaze with the boiling hot stock, again raging boiling stock is do not want to lose the heat as your rice will suffer

sprinkle paprika all over rice about a big tablespoon or 2 medium one...imediately

pour stock over the rice(till the handle rivets or just above, NEVER ALL THE WAY UP) and imediately turn onto high heat....use a long wooden spoon to softly scrub the bottom of the pan, its this action that prevents burnt spots BUT promotes socharat after all is settled and a boil starts to increase get all your ingredients in line

first calamari in big rings...if big steaks you can saute right before ading the rice.
dump crab
cook rice on high heat for 5 mins, then lower to medium low heat for remaining 15-20mins(adjust for altitude)
do NOT STIR PAELLA ever after the first 5 mins why Ill tell you later

in simmering paella you will notice that all the oil goes up to the surface...its this that protects the rice from turning to mush when you cover it later this is why you only shake the pan a bit to space out ingredients, never stir after the initial boil

now layer in fish chunks evenly wait 4-5mins
next add clams wait 2
then jumbo shrimp wait 2
lastly mussels to decorate, I like to put them in at an angle so the juices cook more evenly your paella stock should be simmering above the rice by now or close...if its too dry add some stock but if you are perfect or slightly too much stock just in crease heat a bit on the outer flames of the burner...not inner ever

now, sprinkle fresh green peas and decorate

when stock level is level with rice and bubbling in a beatiful golden red color(never yellow thats crap) you go real low heat and cover paella with aluminum foil

do this for maybe 3 mins then go FULL BLAST ON BOTH BURNERS till you get a distinct rumbling drying out sound in paella pan

THIS IS HOW SOCHARAT is made, this is then sticky rice brown caramelize mix of rice and stuff that spaniards adore...inly can be made by following these procedures

then uncover



this is how socharat is RELEASED from bottom of pan, why? so its not stuck and uneadible



but first chop some lemons up...or make a beaituful AIOLI to serve with the seafood


never peel any seafood especially crusteaceans like lobster and shrimp you want the juices to REMAIN in the seafood so its perfectly cooked, also in spain you suck shrimp heads...not throw them away

next tip

never ever go by exact times or measurements as its a sure way to screw yourself, why different climates, humidity and altitude affect how long rice takes to cook

for example here in san salvador paellas take a solid 5 minutes less than up in the mountains in the restaurant

lastly use what you have

fish great

chicken great

in spain they only use 3-4 main ingredients for each type of paella...mixed paellas are a toursit attraction and not common to spain...


next paella(mixed paella) coming soon! jajajaja

here is a pic of a mixed paella....notice CHORIZO(since my client had to have it, and chicken and pork ribs)

also notice depth of rice or height is a better word and color, its golden redish not yellow this is right before covering up for delivery


Merit 25 sold...Islander 36 still afloat? who knows...Im still in Columbus, and back...I think...jajajaja!!!!
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

Last edited by christian.hess; 01-20-2014 at 09:42 AM.
christian.hess is offline  
Quote Share with Facebook
For the best viewing experience please update your browser to Google Chrome