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Seafood Paella

(recipe, Gary Knopke)

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  1. 1 lb. jumbo shrimp, peeled and de-veined
  2. 1 lb. firm fish (see below), cubed
  3. 1 doz. littleneck clams, scrubbed
  4. 4 cups Arborio or Valencia rice, rinsed
  5. 2 chorizo sausages, thickly sliced
  6. 1 large onion, diced
  7. 8 cups chicken stock, warm
  8. 2 (15-ounce) cans diced tomatoes
  9. 8 garlic cloves, minced
  10. 3 Tbsp. extra-virgin olive oil
  11. 1 large pinch saffron threads
  12. 1 cup parsley, chopped, reserve some for garnish
  13. Spice Mix for fish(see below)
  14. Kosher salt and freshly ground pepper
  15. Lemon wedges, for serving
-Spice Mix
  1. 2 Tbsp. paprika
  2. 2 tsp. oregano
  3. 1 tsp. black pepper
  4. 1 tsp. kosher salt


  1. Rub the spice mix all over the fish and marinate for 1 hour in the refrigerator.
  2. In a large sauté or paella pan, over medium-high heat, add the olive oil.
  3. Add the chorizo and the fish and brown on all sides. Remove from the pan and reserve – 4 minutes
  4. In the same pan, add the onions, lightly salt, and cook – 4 minutes
  5. Add the tomatoes (with juice) and lightly salt, cooking until the mixture thickens slightly – 4 minutes
  6. Add the garlic and parsley and cook – 1 minute
  7. Add the rice and stir, cooking until the rice has absorbed most of the liquid in the pan.
  8. Turn the heat to medium, add the saffron and six cups of the warm stock and simmer, stirring often, so the rice cooks evenly and absorbs the liquid – 10 minutes
  9. Add the remaining stock, as necessary, to keep the rice from drying excessively.
  10. Turn heat to low, add the chorizo, fish, and clams, burying them in the rice, and cook, covered – 8 minutes
  11. Add the shrimp and cook, covered – 10 minutes
  12. When the rice is done, turn the heat to high, until you can smell the rice toasting – 1 minute
  13. Remove the pan from the heat and let it sit - 5 minutes.
  14. Garnish with the remaining parsley and serve with lemon wedges.
  1. This is a large recipe, and will require at least a 5qt. sauté or paella pan.
  2. Discard any clams that do not open all the way.
  3. For the fish, a firm flesh species, such as mahi-mahi, shark, or swordfish, holds up well, and add an excellent flavor to the dish, but virtually