Seafood Paella with Infused Broth and Tomato Reduction

Ingredients

• Fish carcass and heads (For the stock; quantity not specified)
• 3 Carrots
• 2 Tomatoes for the stock
• 1 Red bell pepper (Some will be reserved in strips for finishing)
• 1 Green bell pepper (Some will be reserved in strips for finishing)
• Boiling water (Enough to cover the stock ingredients)
• Salt for the stock (To taste)
• 1.5 kg Fresh grated tomatoes (For the tomato reduction)
• 2 gousses Garlic (Crushed; for the tomato reduction)
• 1.5 petit verre Olive oil for the reduction (Approximately 150 ml; use very good-quality olive oil)
• Salt for the reduction (To taste)
• 500 g Short-grain paella rice (Bomba type)
• Shrimp (Quantity not specified; approximately 300 g, peeled or unpeeled according to preference)
• Squid (Quantity not specified; approximately 300 g, cleaned)
• Mussels (Quantity not specified; approximately 500 g in the shells)
• Clams (Quantity not specified; approximately 400 g in the shells)
• White fish fillets (Quantity not specified; approximately 400 g, cut into pieces)
• 1 tête Garlic for the seafood (Crushed; some is used to sauté the seafood)
• Olive oil for the seafood (A drizzle for each cooking session; quantity not specified, estimated at 3 tbsp total)
• Salt for the seafood (A pinch for each cooking session, to taste)
• Lemon (Cut into wedges, for serving; quantity not specified)

Steps

1. 1

   Prepare the stock. Bring a large quantity of water to a boil in a stockpot, then add the fish carcass and heads, carrots, tomatoes, bell peppers, and salt.

2. 2

   Reduce the heat to low and simmer until the stock is richly flavored and the vegetables are very tender, approximately 30 to 40 minutes.

3. 3

   Strain the stock to remove the carcasses and solids. Blend some of the cooked vegetables, then stir them back into the strained liquid to give it more body and intensity. Keep the stock very hot.

4. 4

   Prepare the tomato reduction. Place the fresh grated tomatoes, olive oil, two crushed garlic cloves, and salt in a saucepan.

5. 5

   Reduce over medium heat, stirring regularly, until all the water has evaporated. The mixture should become very concentrated, thick, and confit-like; allow approximately 30 to 40 minutes.

6. 6

   Clean and prepare the seafood. Cut the squid and fish into pieces, rinse the mussels and clams, and have the shrimp ready to cook.

7. 7

   Heat a large skillet with a drizzle of olive oil. Add a portion of the seafood, a little crushed garlic, and a pinch of salt.

8. 8

   Sauté each type of seafood separately, just until half-cooked. Do not cook them completely: they will finish cooking in the paella and will remain tender. Set them aside.

9. 9

   Heat the paella pan, add the short-grain rice and tomato reduction, then sauté until the grains are well coated, pearly, and lightly golden.

10. 10

    Gradually add ladlefuls of hot stock, generously covering the rice. Let the rice absorb the liquid before adding the next ladleful, without stirring constantly.

11. 11

    Halfway through the rice's cooking time, arrange the squid, fish pieces, mussels, clams, and shrimp over the top. Also add the bell peppers cut into strips.

12. 12

    Cover the pan with aluminum foil and simmer over low heat until the stock has been completely absorbed and the rice is perfectly cooked, approximately 15 to 20 minutes. The rice should be tender and the seafood fully cooked.

13. 13

    Remove the aluminum foil, let the paella rest briefly if necessary, then serve immediately with fresh lemon wedges.

Notes

The quantities of seafood, water, salt, cooking oil, and lemon are not specified in the source; they are estimated for six people. The source indicates that the seafood should be kept half-cooked so that it remains tender when it finishes cooking with the rice.

Nutrition per serving

• main course
• seafood
• paella
• Spanish
• gluten-free
• dairy-free
• sharing meal
• braised