PAELLA DE SIMONE ORTEGA

8 servings

liquid is evenly distributed.

Pound the parsley with the saffron in a mortar, or process in a mini-food processor. Mix in with 2 tablespoons water, and add to the paella pan. Add the peas. Gently stir with a wooden spoon. Garnish the paella with the strips of red bell pepper, the reserved shrimp and the reserved shellfish in the shell.

Cook in the oven for about 25 minutes. Let stand for 5 minutes before serving. Serve with lemon wedges hung over the side of the pan.

– Adapted from 1080 Recipes ,by Simone and Inés Ortega

340g raw shrimp, shells on

2 cups chicken stock

900g mussels or 450g littleneck, steamer or cherrystone clams

3/4 cup olive oil or much less, as necessary

1 small onion, finely chopped

1 garlic clove, finely chopped

3 tbsp tomato sauce, or 1 large, ripe tomato, chopped

2 small squid, cut into 0.6cm rings 2½ cups long-grain rice

3 sprigs fresh parsley

Pinch of saffron threads

1 cup fresh or frozen peas

1 red bell pepper, seeded and cut into strips

Salt

Lemon wedges Peel the shrimp and reserve the shells. Set the shrimp aside. Put the shells into a pan, add chicken stock (and water, if necessary) to cover, and simmer for about 10 minutes. Strain the stock into a bowl, discarding the shells. If using mussels that have not been precleaned, scrape the shells with the blade of a knife and remove the “beards”, then scrub under cold running water. If using clams, scrub under cold running water. Discard any clams or mussels with broken shells or any that do not shut immediately when sharply tapped.

Put the clams or mussels in a pan or skillet, add 1/4 cup water, cover and cook over high heat for 3 to 6 minutes, until the shells have opened. Remove the mussels or clams with a slotted spoon, reserving the cooking liquid. Discard any shells that remain closed. Remove nearly all the mussels and clams from their shells, but leave a few in the shell for the garnish.

Strain the reserved cooking stock into the shrimp stock, using a strainer lined with cheesecloth or paper towels. Add enough water to make 7½ cups, if necessary. Pour into a pot and heat gently, but do not let boil. Preheat oven to 180°C. Pour just enough of the oil into a paella pan or very large, heavy skillet with a metal handle to cover the base and heat it. Add the onion and garlic and cook over medium heat, stirring occasionally, until lightly browned, about 7 minutes. Add the tomato sauce or fresh tomato and cook, stirring constantly, for a few minutes. Reserve a few shrimps for the garnish and add the remainder to the pan with the squid rings and rice. Cook, stirring constantly, until the squid becomes opaque. Add the shelled mussels or clams. Season with a pinch of salt and pour in the hot stock. Gently shake the pan to make sure the