MY SUMMER PAELLA:
with Duck, Lobster, and Octopus
By Simbooker on the 31st July 2018
Files & Tags: recipes, index, fish & seafood, duck, rice and bread, chili pepper
If you are inspired by this recipe, you can always substitute the duck for chicken, the octopus for squid, and the lobster for shrimp
PAELLA COOKING
My Paella Story
My Paella is bursting with flavour; well seasoned, layered with taste, and is a major deviation from the more common and mundane versions of this dish. I want to make it clear that this is my version of Paella. There is no such thing as an "authentic" recipe anymore because even within the country of Spain alone; there are hundreds upon thousands of variations.
My Paella is bursting with flavour; well seasoned, layered with taste, and is a major deviation from the more common and mundane versions of this dish. I want to make it clear that this is my version of Paella. There is no such thing as an "authentic" recipe anymore because even within the country of Spain alone; there are hundreds upon thousands of variations.
Paella originates in Valencia, and Valencians in general are very particular about how Paella should be prepared.
I had my first taste of Paella in Andalusia-a southern region in Spain, when I was fifteen. Unfortunately the version that I was served was disappointing. The prawns were overcooked and rubbery, the Paella in general had no flavor, and it was just plain and bland.
I had my first taste of Paella in Andalusia-a southern region in Spain, when I was fifteen. Unfortunately the version that I was served was disappointing. The prawns were overcooked and rubbery, the Paella in general had no flavor, and it was just plain and bland.
The bland version of Paella that I tasted all those years ago in Spain, did not deter me from trying Paella again. I am also well aware that the Paella I had in Andalucia was only one bad dish. Had I tried different versions of the dish around the country I am sure that I would have had much better versions; all varying in tastes and flavors and ingredients... some good, some bad, some mediocre. Paella is really what you make it...In other words just because I had a bad version of Paella in Andalucia, does not mean that all Paellas across Spain tasted the same.
Throughout my research I have learned that the original Paella had chicken, rabbit and snails; with the apparent inclusion of duck as a game meat on occasion. This original Paella also included white beans, saffron, and rosemary. Many Valencians still view the original to be the only authentic version. I beg to differ. Saffron is considered to be fundamental to a Paella; but although I used Saffron in this recipe achiote is a much cheaper alternative, and is perhaps an even better food colouring than Saffron.
If you are inspired by this recipe, you can always substitute the duck for chicken, the octopus for squid, and the lobster for shrimp. For me there are definite do's and don'ts when it comes to Paella. Although I don't believe that there is only one definitive version,there are some versions of Paella that are not Paella at all. See my list of tips below, before the recipe.
Paella Tips
1a. Use short grain rice, never use long grain rice or basmati rice, I love you Ina but NOOO.
1b. If possible use bomba rice, it absorbs liquid better than any other rice making it harder to overcook and turn to mush, besides it's the authentic rice to use.
2. You have to use food coloring but achiote or annatto will suffice if you can't get saffron or find it too expensive.
3. Do not sprinkle parsley or cilantro or any herbs, over the finished dish, sorry Nigella that is just wrong.
4. You don't have to use a Paella pan as I have done but use a wide bottomed pan that can hold at least 3 cups of water without spilling over
5. Timing is essential when cooking a Paella. You need to know how much time is needed to cook the poultry, game and or/seafood before you add the rice. Continued Below....
6. Before you add the rice turn the pan on high heat-bring to a boil. Once the rice has been added, cover with a foil, turn to low heat mark (3) and allow the rice to cook for about 20 minutes, or so-guideline only.
7. Unlike Risotto Paella is supposed to be cooked until dry. To aid this process cover the paella with paper towels and leave to sit for about 20 mins to get rid of the excess moisture. Or you can use kitchen towels-only clean ones. Alternatively if it's cool outside leave the Paella outside to evaporate the excess moisture.
INGREDIENTS & RECIPE BELOW
The Stock
Accurately Measure 3 cups of liquid in a measuring jug-a mixture of stock and/or water/ wine or sherry. Use your discretion it's up to you how much stock, water, sherry or wine you use to make up the liquid. I suggest most of the liquid should be stock or water- close to 2 + 1/2 cups, and the remaining should be sherry or a Spanish/Portuguese red wine, wine adds a lot of flavor, but if you are not a wine drinker you can always skip it
1 + 1/2 half cups of BOMBA RICE, Cooking Oil/Olive Oil,
1 red sweet pepper diced seeds and all, 1/4 tsp of Paprika,
1 large pinch of Saffron,
2 tsp Tomato Paste, 3 tbs of achiote oil-optional, 2 tsp dried Parsley,
1 tbs garlic paste or 1 whole garlic bulb peeled and diced,
1 whole yellow onion-half grated to saute, and half kept whole to add to the stock, salt and pepper to taste, 2 Bay Leaves
The Main Characters
4 Lobster tails-cooked or uncooked, 1-2 pounds of diced and prepped Octopus, 4 Duck Legs
BOMBA RICE
SAFFRON
The Method Step 1
Heat approximately 1/3 cup of oil in the pan and salt the four duck legs on each side. Once the pan is hot sear the duck legs on each side, make sure they are nice and brown. Once this is done set them aside.
Heat approximately 1/3 cup of oil in the pan and salt the four duck legs on each side. Once the pan is hot sear the duck legs on each side, make sure they are nice and brown. Once this is done set them aside.
Step 2
Make sure the heat is medium-high, then add the grated onion saute for a few minutes-until aromatic, then add the garlic and continue to saute until the garlic is cooked. Alternate the heat to your needs; ensuring you are not burning or under-cooking. Please note that I used defrosted Octopus. Freezing tenderises Octopus, so the cooking time is greatly reduced. After sauteing the garlic and onion, I saute the Octopus in the pan until it changes colour. Once the Octopus changes colour to a deep red or purple, I remove the octopus. Otherwise the Octopus will turn to rubber.
Make sure the heat is medium-high, then add the grated onion saute for a few minutes-until aromatic, then add the garlic and continue to saute until the garlic is cooked. Alternate the heat to your needs; ensuring you are not burning or under-cooking. Please note that I used defrosted Octopus. Freezing tenderises Octopus, so the cooking time is greatly reduced. After sauteing the garlic and onion, I saute the Octopus in the pan until it changes colour. Once the Octopus changes colour to a deep red or purple, I remove the octopus. Otherwise the Octopus will turn to rubber.
Step 3
Add the 3 cups of liquid: stock/water, wine/sherry. Then add the saffron, tomato paste, achiote, paprika, half the onion, and pepper, and the dried parsley. Add a teaspoon each of salt and pepper to the liquid. And taste for seasoning from there on as you go.
Then add the duck legs skin side up and the lobster tails if uncooked, if cooked don't add until the end. Make sure the stove is on medium. Cook the lobster tails until they turn pink/red. Should take about 9 minutes. Once lobster is cooked, remove and set aside. Simmer Duck legs for 1 hour and 10 minutes.
Add the 3 cups of liquid: stock/water, wine/sherry. Then add the saffron, tomato paste, achiote, paprika, half the onion, and pepper, and the dried parsley. Add a teaspoon each of salt and pepper to the liquid. And taste for seasoning from there on as you go.
Then add the duck legs skin side up and the lobster tails if uncooked, if cooked don't add until the end. Make sure the stove is on medium. Cook the lobster tails until they turn pink/red. Should take about 9 minutes. Once lobster is cooked, remove and set aside. Simmer Duck legs for 1 hour and 10 minutes.
Step 4
Bring the pot to a boil, remove the duck legs and add the Bomba rice. Then place the duck legs back on top of the rice. Cover pan with foil, and turn to a low simmer, and cook rice for about 20-25 minutes. When the rice is more than halfway done but there is still enough liquid, sprinkle some of the stock onto the octopus and lobster tails and toss them together, so that the seafood picks up the flavour of the stock. Add the seafood along with the sprinkled stock back into the pan about 5-8 minutes before the end of cooking time.
Bring the pot to a boil, remove the duck legs and add the Bomba rice. Then place the duck legs back on top of the rice. Cover pan with foil, and turn to a low simmer, and cook rice for about 20-25 minutes. When the rice is more than halfway done but there is still enough liquid, sprinkle some of the stock onto the octopus and lobster tails and toss them together, so that the seafood picks up the flavour of the stock. Add the seafood along with the sprinkled stock back into the pan about 5-8 minutes before the end of cooking time.