Beverly Hills Seafood Paella & Buñuelos
ID: d0bd9ab8...
A luxurious, chef-crafted seafood paella packed with clams, mussels, scallops, and shrimp, served alongside crispy homemade buñuelos. This method optimizes seafood texture by cooking them separately from the rice, ensuring perfectly tender shellfish and a rich, flavorful stock.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Slow-cook the sofrito (onions, garlic, tomato paste, herbs) in the oven at 250°F for 4 hours. → Steam clams and mussels in white wine; shuck the meat, and simmer the shells with shrimp shells, chicken stock, and water for 1 hour to make a rich stock. → Clean and prep scallops and shrimp, then sear them halfway on a hot pan. → Toast Bomba rice with sofrito and paprika, add wine, saffron water, and seafood stock; simmer without stirring until rice is mostly cooked. → Assemble by topping the rice with shucked shellfish meat, seared shrimp, scallops, and in-shell shellfish; cook to crisp the bottom, then garnish with chives and lemon.
Cooking Steps
Brief Cooking Order
Slow-cook the sofrito (onions, garlic, tomato paste, herbs) in the oven at 250°F for 4 hours. → Steam clams and mussels in white wine; shuck the meat, and simmer the shells with shrimp shells, chicken stock, and water for 1 hour to make a rich stock. → Clean and prep scallops and shrimp, then sear them halfway on a hot pan. → Toast Bomba rice with sofrito and paprika, add wine, saffron water, and seafood stock; simmer without stirring until rice is mostly cooked. → Assemble by topping the rice with shucked shellfish meat, seared shrimp, scallops, and in-shell shellfish; cook to crisp the bottom, then garnish with chives and lemon.
Introduction
A luxurious, chef-crafted seafood paella packed with clams, mussels, scallops, and shrimp, served alongside crispy homemade buñuelos. This method optimizes seafood texture by cooking them separately from the rice, ensuring perfectly tender shellfish and a rich, flavorful stock.
Step 1
Chop onions and sauté in a pot with enough olive oil to cover. Season with salt, thyme, and rosemary. Cook until onions are soft and just starting to caramelize.
Step 2
Stir in tomato paste and grated garlic. Cover and cook in the oven at 250°F (121°C) for 4 hours to deeply caramelize the sofrito.
Step 3
Roast reserved shrimp heads and shells on a baking sheet with olive oil in the oven until fragrant.
Step 4
Clean the scallops by removing the tough side muscle (foot), season with salt, and place them on paper towels to draw out excess moisture.
Step 5
Cure the peeled shrimp in a mixture of 3/4 salt and 1/4 sugar, then lay them on paper towels.
Ingredients List
Important Notes
Steaming and shucking the shellfish beforehand prevents the paella pan from becoming overcrowded and allows for a much larger ratio of seafood to rice.
Always use Bomba or Calasparra rice for paella as they absorb large amounts of liquid without becoming mushy.
Never stir the rice once the stock is added. Stirring releases starches and will ruin the texture, turning it into risotto instead of paella.
Ensure the scallops and shrimp are thoroughly dried on paper towels before cooking to get a perfect sear.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...