Paella Marinera (Seafood)

Ethnic/National Origin: Spain
Meal Type: Lunch
Allergy Info.: Unknown
Submitted by: Rosa Salgado Rodriguez
What it means to you?

Valencia in Eastern Spain is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice-producing areas in Spain since rice was introduced by the Moors over 1200 years ago. In fact, the Spanish word for rice is ‘arroz’, which is derived from Arabic, not Latin like most of Castilian Spanish.

Paella was originally farmers' and farm labourers' food, cooked by the workers over a wood fire for the lunchtime meal. It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavour and texture. Rabbit or duck might also have been added, and for special occasions, chicken plus a touch of saffron for an extra special colour and flavour.

Suggested Equipment: Paella Pan
Ingredients
  • 3/4
    lbs
    Halibut
  • 3/4
    lbs
    Shrimp (in their shell)
  • 7
    cups
    water
  • 1/2
    tsps
    Thyme
  • 2
    piece
    Parsley (sprigs)
  • 2
    small
    Onion (1 minches, 1 whole)
  • 1/2
    cup
    Olive Oil
  • 2
    Lobsters (split lengthwise)
  • 1
    Tomato, medium
  • 3
    cups
    Rice, short-grain
  • 1/4
    cup
    Peas
  • 1/4
    tsps
    Saffron
  • 2
    Garlic (gloves)
  • 1
    lbs
    Mussels
  • 1
    tbsp
    Salt (coarse)
  • 1
    piece
    Bay Leaf
Preparation:
  1. Skin and de-bone the halibut, then cut into 1 1/2 inch cubes. Sprinkle the halibut pieces with coarse salt and let it sit until ready to use.
  2. Shell the shrimp and reserve the shells. In a large pot place 7 cups of water, the reserved shrimp shells, bay leaf, thyme, parsley sprigs, salt and whole, peeled onion.
  3. Bring to a boil, cover and simmer 1 hours. String and reserve 6 cups of the broth.
  4. Heat the oil in a metal paella pan and saute tomatoes, minched onions, and garlic- cook a minute or two; stir in the rice. Pour in the mussels, shrimp, lobster, halibut.
  5. Pour in fish broth, saffron, salt and peas. Boil, uncovered until rice is no longer soupy but some liquid remains. Let sit for 15-20 minutes.
  6. Serve with chilled white wine.