Shellfish Paella

paella

Shellfish Paella

A well-made paella contains a feast within a single pan.Marcus Nilsson

This regal-looking shellfish paella draws much of its flavor from a lightly salty, fresh-tasting fish stock and a mix of shellfish seared in advance in the pan to deepen their flavors. Although you’ll see elaborately decorated shellfish paellas at touristy restaurants, the tradition is to cook some of the shellfish into the rice and uncover it while you eat, and display the larger langoustines on top. The clams are best cooked sepa­rately, as a couple of sand-filled shells can wreck an entire paella. For extra insurance, purge the clams by covering them in cold, generously salted water for 20 minutes before using.