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In celebration of the upcoming National Spanish Paella Day, we are sharing Emeril’s favorite paella recipe. It’s one that impressed saffron farmer Karl McDonald and chef Pooja Hedge on a recent episode of Emeril Cooks. Emeril's Seafood Paella Yield: 4-6 Servings Cook’s note: There are many regional variations of this well-known Spanish dish, but some things always remain the same: using short-grain rice, a flavorful broth, saffron, and then cooking the rice just right for the perfect texture. Although we give a suggested cook time below, stove tops and ovens do vary, so take the time to practice and perfect your paella. Be patient and have fun. Of course, a paella pan is ideal, but if you don't have one, not to worry: Simply use a 14-inch ovenproof sauté pan. 5 cups shrimp stock, clam juice, or fish stock 2 ½ teaspoons saffron threads, crumbled between your fingers 1 ¼ pounds white fleshed fish fillets, such as turbot, halibut, or cod (skinned, pin bones removed, cut into 3-inch pieces) 3 tablespoons Spanish olive oil 2 ½ teaspoons sweet pimentón (sweet Spanish smoked paprika) 2 teaspoons salt 5 ½ ounces Spanish chorizo, thinly sliced crosswise (1/4-inch) 1 cup small-diced onion 1 cup small-diced red bell peppers 1 cup small-diced green bell peppers 2 tablespoons minced garlic 2 cups short-grain paella rice, such as Bomba or Valenciano 2 blue crabs, apron and upper shell removed, cut into quarters ¼ teaspoon crushed red pepper, or to taste 1 pound manila clams, well-scrubbed and purged 1 pound mussels, well-scrubbed and debearded 3 tablespoons chopped fresh parsley In a medium pot, warm stock and 1 teaspoon saffron over medium high heat. Drizzle the fish with 1 1/2 tablespoons olive oil and season on all sides with 2 teaspoons pimentón and ¾ teaspoon salt. Set fish aside. Set a 14-inch paella pan or a 14-inch ovenproof sauté pan over medium-high heat and add the remaining 1 1/2 tablespoons olive oil. Once oil is hot, add the chorizo to the pan and sear, stirring occasionally, until sausage is nicely browned, 1 to 3 minutes. Add onions, bell peppers, and garlic to the pan and sauté, stirring often, until lightly caramelized, 6 to 7 minutes. Add the rice, 1 1/2 teaspoons saffron and crabs, and cook, stirring a few times, 2 to 3 minutes. Season with the remaining 1 1/4 teaspoons salt and 1/2 teaspoon pimentón and the crushed red pepper. Add the warm stock to pan, bring the stock to a boil, reduce heat to a simmer, and cook, undisturbed, until rice is no longer soupy but some liquid still remains, 5 to 6 minutes. Give rice a quick stir, then add the clams with their opening edges facing up. Reduce heat to medium low and continue to simmer for 5 minutes. Add the mussels (again, opening edges facing up) to the pan and continue to cook, undisturbed, for 5 minutes. Nestle the pieces of fish gently into the rice and then cover and cook until clams and mussels have opened, fish flakes easily, liquid is mostly absorbed, and rice is almost cooked through, about 10 minutes. Remove paella from the oven and cover the pan tightly with foil. Let the paella steam for 10 minutes before serving. (The rice will continue to cook and absorb liquid as it sits.) Serve garnished with parsley Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: Stay Connected With Emeril On: Instagram: Facebook: Amazon: Watch Emeril’s New Series on Roku: Emeril Tailgates: Emeril Cooks:
