Wednesday, July 21, 2010
Bite with Belkys: Paella Marinera
People are still excited about Spain's first world Cup win. Tonight, we're going to continue the celebration in the kitchen. A traditional paella is on the menu as we grab a Bite with Belkys.
The Chef: Alfonso Perez
The Restaurant: Casa Juancho in Little Havana
The Dish: Paella Marinera
Ingredients for paella marinera:
10 oz. scallops
10 oz. shrimp, peeled and deveined
10 oz. calamari
10 oz. lobster tail
10 oz. Mahi mahi
4 little neck clams
2 cups Valencia rice
1 onion diced
1 green pepper diced
1 red bell pepper diced
4 garlic cloves minced
16 oz. fish stock
10 saffron threads
4 oz, extra virgin olive oil
6 oz. tomato sauce
1/2 cup green peas
8-10 slices sweet red pimientos
Salt to taste
2 oz. sherry
Method of preparation:
-Dice onions, green pepper, red pepper and set aside. Mince garlic, peel and devein shrimp, slice calamari and fish. Prepare the rest of your seafood and set aside. Fish stock can be purchased at grocery stores or you can substitute vegetable stock or water.
-Pre heat oven to 400 degrees. Put oven burner on high and heat olive oil in a paella pan.
-Sauté garlic for about 30 seconds, then add onions, green and red pepper, garlic and stir. Stir in calamari.
-Next, add the saffron. Now stir in the rice tomato sauce, and the fish stock. Bring to a boil for several minutes.
-Now, add your seafood: The mahi mahi, scallops, clams, lobster and shrimp. Sauté for about a minute then add green peas, mussels and salt to taste. Bring to boil again for several minutes.
-Finish the hot paella in a 400 degree oven for about 20 minutes or until the rice is done.
-When it comes out of the oven, sprinkle with dry sherry and garnish with sweet red pimientos.
-Serve with a spanish white wine like Albariño
-Traditional paella is served directly at the table by simply scooping it from the pan onto a plate.
FOR MORE INFORMATION:
2436 Southwest 8th St.
Miami, FL 33135