Flawless! This recipe in Issue #128 is down-to-earth, practical and makes superb paella. Did we vary it?..of course, but not too much. Driven by availability & convenience we subbed salmon for the monkfish, deleted squid, and used Trader Joe seafood sausage, scallops and wild-caught jumbo prawns. No shellfish still in shells. Also, added some peas, a bit of fresh asparagus and a few sliced grilled baby artichokes just because they were around. The recipe’s basic framework is excellent: it is flexible and WORKS. Awesome. I’ve made it with all the original ingredients and that is great too...but there is room for improv, and that really is in the authentic spirit and makes it a winner.
Fisherman’s Paella (Paella a la Marinera)
This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. We ran the recipe with David Rosengarten's feature "The Art of Paella" (April 2010).
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Credit: Todd Coleman
1 lb. boneless monkfish filets,
cut into 2" pieces
Kosher salt and freshly ground black pepper,
to taste
1⁄2 cup extra-virgin olive oil
8 langoustines or extra-large head-on shrimp
in the shell
10 oz. cuttlefish or small squid, cleaned
and cut into 1" pieces
1 tbsp. smoked paprika
4 medium tomatoes, minced
3 cloves garlic, minced
1 green bell pepper, cored and chopped
1 small onion, minced
7 cups fish broth
2 1⁄2 cups short-grain rice,
preferably Valencia or bomba
1⁄2 lb. small clams, cleaned
1. Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes. Season monkfish with salt and pepper. Heat oil in a 16"–18" paella pan over medium-high heat. Add monkfish and langoustines and cook, turning occasionally, until golden brown, about 5 minutes; transfer monkfish and langoustines to a plate and set aside. Add cuttlefish, paprika, tomatoes, garlic, peppers, and onions to pan and cook, stirring often, until onions are soft, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.
2. Sprinkle in rice, distribute evenly with a spoon, and cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.) Reduce heat to low, add reserved fish and langoustines, and nestle in clams hinge side down; cook, without stirring, until clams have opened and rice has absorbed the liquid and is al dente, 5–10 minutes. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.
SERVES 6 – 8
Ratings & Reviews (6)
Flawless! This recipe in Issue #128 is down-to-earth, practical and makes superb paella. Did we vary it?..of course, but not too much. Driven by availability & convenience we subbed salmon for the monkfish, deleted squid, and used Trader Joe seafood sausage, scallops and wild-caught jumbo prawns. No shellfish still in shells. Also, added some peas, a bit of fresh asparagus and a few sliced grilled baby artichokes just because they were around. The recipe’s basic framework is excellent: it is flexible and WORKS. Awesome. I’ve made it with all the original ingredients and that is great too...but there is room for improv, and that really is in the authentic spirit and makes it a winner.
Forgot to mention in my previous review (which for some reason appears twice!?)...we did bump up the amount of saffron and the paprika a good bit....
Great recipe. The only thing missing was a squeeze of lemon juice on the finished paella.
This looks lovely. We just got back from the beach, fixing fresh seafood daily. I really wanted to do a paella. I will bookmark this one for next trip!
I've now made all three of the paella recipes from this issue and this one was excellent. No langoustines or head-on shrimp in my market, but extra large shrimp were fine. The only substitutions I made were a red bell pepper for the green and half of the broth as chicken (only one box of fish on hand). Also had to substitute Arborio rice for the Valencia or bomba as I searched all over Columbus to no avail (going on line to order some soon). Now I'm ready to make a combo, taking my favorite parts from all three recipes and making my own!!
Fisherman’s Paella (Paella a la Marinera)
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