Shrimp and Talapia Paella

By á-20439

The golden color and the delicious, characteristic flavor this rice acquires are due to the dried red peppers in this recipe.

Ingredients

• 1/2 pound medium shrimp shelled
• 4 cups clam juice or other broth (or both)
• 8 Large shrimp in their shells
• 3/4 pound talapia, cut into 3/4-inch pieces
• Kosher or sea salt
• 7 tablespoons olive oil
• 17 cloves of garlic, peeled
• 2 teaspoons minced parsley
• 2 dried sweet red peppers, stem and seeds removed, broken or cut into several pieces
• 1/4 teaspoon crumbled thread saffron
• 1 can (14-16 oz) can diced tomatoes
• 1 teaspoon paprika
• 1 3/4 cups Spanish or Arborio short-grain rice
• 1 pimiento, cut into 1/2 inch strips

Details

Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

Chop the medium shrimp coarsely. Sprinkle these shrimp, along with the large shrimp in their shells and the talapia, all over with salt and let sit at room temperature. Combine in a cup 1 tablespoon of the oil, 1 clove of garlic that has been mashed to a paste, and the parsley. Brush over the talapia. Peel 8 of the remaining cloves of garlic and mince the other 8.

Heat 1 tablespoon oil in a small skillet, add the dried red pepper and whole garlic cloves, and sauté 1-2 minutes over low to medium heat, until the peppers are slightly softened and the garlic is very lightly browned. Chop the peppers finely and transfer to a mortar or mini processor. Add the sautéed garlic cloves and saffron, and mash to a paste. Stir in the tomato and paprika.

Keep the broth hot over there lowest heat. Preheat the oven to 400° F for a gas oven, 450° F for an electric oven.

Heat the remaining 5 tablespoons oil in a paella pan measuring 13 inches at its widest point (or in a shallow casserole of a similar size) and quickly sear the talapia and large shrimp in their shells. Remove the talapia and shrimp to a warm platter (they should not be fully cooked). Lower the heat to medium, add the chopped shrimp and minced garlic, and sauté for a few seconds. Add the rice, stir to coat with the pan mixture, and sauté 2 minutes, stirring frequently.

Add the tomato mixture to the rice and cook 1 minute, then pour in all the hot broth. Bring to a boil, taste for salt, and continue boiling, stirring frequently, until rice is no longer soupy but sufficient liquid remains to continue cooking the rice, about 5 minutes. Stir in the talapia and attractively arrange the whole shrimp and the pimiento strips over the rice.

Transfer to the oven and cook, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 in an electric oven. Remove to a warm spot, cover with foil, and let sit 5-10 minutes, until the rice is cooked to taste. Serve, passing the aioli separately.