Pick up seafood at a local fish market like Wulf's in Brookline (617.277.2506).
Prep seafood: cut fish in 2 oz pieces, de-shell prawns, cut squid bodies and trim tentacles, rinse clams and mussels.
Prep ingredients - chop onion, tomatoes and garlic. Cut green beans in half.
Use wood fire or outdoor paella cooker. Stove and oven work fine if you want to be indoors. Need large paella pan like this 32". Check out La Tienda for a good selection of pans and paella supplies.
Quickly brown chicken thighs and chorizo in olive oil. You could substitute rabbit for chicken for a more authentic old world experience. Reserve oil for sofrito.
Quickly flash saffron while stirring to avoid smoking. Wait for aroma fumigation and then add clam juice and white wine. Dribble in a bit of smoked paprika. Simmer broth for two minutes.
Make sofrito: sauté onion, tomatoes, pepper and garlic. Add brown rice after 7 minutes. Quickly flash rice with sofrito for one minute. Add broth and spice. Simmer for 15 minutes. Avoid stirring.
Start to add seafood gradually and sequentially. Start with mussels and clams. Cook for 3 minutes.
Add chicken and chorizo. Cook for 5 minutes.
Add squid and prawns. Cook 3 minutes. Add fish. Cook 5 minutes. Turn off heat. Let sit for 5-7 minutes. Sprinkle pimentos. Garnish with parsley. Drip fresh lemon juice. Enjoy with wine and friends.
- Some sort of white fish (cod, pollock, monk fish)
- Jumbo prawns
- Squid (bodies and tentacles)
- Smoked parika
- Chicken thighs
- Rice (Spanish or short grain brown)
- Clam juice
- White wine
- Italian parsley
- Smoked parika
- Green pepper
- Olive oil
- Green beans
- Paella pan