Spanish Paella

By bdeedman

From Crave in the Star Advertiser: Fish Stock: mahimahi bones at Tamashiro Market, Manila clams and Kauai shrimp from Tamashiros, Squid from Whole foods, At R.Field in Foodland: Bomba Rice, paella seasonings, cuttlefish ink
Serves 6

Ingredients

• Fish broth:
• 1 kb Manilla clams
• 8 T salt, divided
• water to cover clams
• 1 1/4 lb frozen calamari cleaned
• 3 T olive oil
• 3 lg cloves garlic, chopped
• 1 1/2 sweet onion, chopped
• 1 red bell pepper, chopped
• 1/2 C green onion in 1 1/2in lengths
• 1 T tomato paste
• 1 packet paella seasoning
• 1 t sea salt
• 14 head on shrimp
• 1-2 packets cuttlefish ink
• 1 1/2 C Spanish Bomba short-grained rice
• 3 C fish broth, plus more as needed
• 2-3 lbs white fish head and bones
• 1 large sweet onion cut in half
• 1 green or red bell pepper halved
• 1 bunch leeks, cut in 3 in pieces
• 1 t sea salt
• 6 C water
• Alioli:
• 1 lg egg
• 1 T fresh lemon juice
• 1 t sea salt
• 1/4 C olive oil
• 2 lg cloves garlic, minced

Preparation

Step 1

Fish Broth:
Put all ingredients in large pot and bring to a boil. After 20 min turn off heat, cool 1 hr, strain. Refrig or freeze. Makes 4 C

Alioli:
Mix egg, lemon juice and salt with blender. Slowly pour in olive oil while blending. Add garlic. Chill 4 hrs.
Or: Mix 1/2C mayo and 2 minced large garlic cloves. Refrig 4 hrs.

Paella:
Wash clams in water and 2T salt for 10 min, 3X. Set aside
Clean and cut calamari in 1/4in rings and tentacles. Drain
Heat 16in paella pan on high. Add olive oil. When hot add garlic and onions and stir for about 5 min
Reduce heat to medium, add red bell peppers, cook 3 min. Add green onions and cook another 3 min, add tomato paste, paella seasoning and 1 t sea salt and continue to stir.
Add shrimp, cook 5 min. When half pink, remove and set aside
Add calamari and cuttlefish ink, stir in drained clams. Sprinkle rice evenly over mixture. Add 3 C hot fish broth and shrimp. Do Not Stir. Turn heat to high and cook 10-20min. Test for doneness and add more hot broth if not yet tender.
Let sit 5 min, or if you socarrat, the crunch rice at the bottom of the pan, cook on high 3-5 more minutes.
Good hot or at room temp. Serve with alioli on the side