7 Portes Paella Manolete Recipe
7 Portes Paella Manolete is Barcelona surf-and-turf rice with Catalan attitude: chicken, pork, butifarra-style sausage, cuttlefish, shrimp, mussels and crayfish in a saffron-tomato rice. It is paella with land and sea at the same table, and everybody came hungry.
Yield: 4 Servings
Ingredients
Paella
- 1/4 cup Extra-Virgin Olive Oil
- 8 ounces boneless, skinless Chicken Thighs cut into bite-size pieces
- 6 ounces Pork Loin cut into bite-size pieces
- 6 ounces Butifarra Sausage or mild fresh Pork Sausage sliced
- 1 teaspoon Salt divided
- 1/2 teaspoon freshly ground Black Pepper
- 6 ounces Cuttlefish or Squid cleaned and cut into small pieces
- 1 small Onion finely chopped
- 3 cloves Garlic finely chopped
- 1 large Tomato grated
- 1 teaspoon Sweet Spanish Paprika
- 1/4 teaspoon Saffron Threads crushed
- 1 1/2 cups Spanish Short-Grain Rice, preferably Bomba, Calasparra or Valencia Rice
- 2 cups Seafood Stock
- 1 1/2 cups Chicken Stock
- 8 large Shrimp peeled, deveined and tails removed
- 8 Mussels scrubbed and debearded
- 4 cooked Crayfish, Crawfish or Langoustines
- 1/2 cup frozen Peas optional
- 1 Roasted Red Pepper cut into strips, optional
Serving
- 1 Lemon cut into wedges
- 2 tablespoons chopped fresh Parsley
Instructions
- Place a 14 to 15-inch paella pan over medium-high heat.
- Add olive oil.
- Season chicken and pork with 1/2 teaspoon salt and black pepper.
- Add chicken and pork to pan.
- Cook until browned on all sides.
- Add sausage and cook until lightly browned.
- Move meats toward edges of pan.
- Add cuttlefish or squid to center of pan.
- Cook 2 to 3 minutes.
- Add onion and cook until softened.
- Add garlic and cook briefly.
- Add grated tomato.
- Cook until tomato thickens and darkens slightly.
- Stir in paprika and saffron.
- Add rice and stir 1 minute to coat grains with oil and sofrito.
- Add seafood stock, chicken stock and remaining 1/2 teaspoon salt.
- Stir once to distribute rice evenly.
- Bring liquid to a strong simmer.
- Cook over medium-high heat 8 minutes.
- Arrange shrimp, mussels, crayfish, peas if using and roasted red pepper if using over rice.
- Reduce heat to medium-low.
- Cook 10 to 12 minutes, without stirring, until rice is nearly tender and liquid is mostly absorbed.
- Increase heat to medium-high for 1 to 2 minutes to form a toasted bottom crust.
- Listen for gentle crackling, but do not let rice burn.
- Remove pan from heat.
- Cover loosely with a clean kitchen towel.
- Let paella rest 5 to 10 minutes.
- Sprinkle with parsley.
- Serve with lemon wedges.