Bellini’s, Paella de Pesce

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.

Paella is a Catalan word which derives from the Old French word paelle for pan which in turn comes from the Latin word patella for pan. Valencians use the word paella for all pans, including the specialized shallow pan used for cooking paellas. However, in most of Spain and throughout Latin America, the term paellera is more commonly used for this pan, though both terms are correct, as stated by the Royal Spanish Academy, the body responsible for regulating the Spanish language. Paelleras are traditionally round, shallow and made of polished steel with two handles.

A popular but inaccurate belief in Arabic-speaking countries is that the word paella derives from the Arabic word for leftovers, baqiyah, because it was customary among Arab sailors to combine leftovers of previous meals which purportedly led to a paella-like creation in Moorish Spain

Paella de Pesce with Artichoke Risotto

Serves 4

Artichoke Risotto

• 5 1/2 cups chicken broth (HOT)
• 2 tablespoons butter, divided
• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped onion
• ¼ cup Apple smoked bacon Lardoons
• 1 Small pinch saffron
• 8 quartered artichokes rough Chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup finely grated Parmesan cheese

Preparation

Bring broth to simmer in saucepan. Remove from heat. Cover; keep warm.

Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add onion and bacon; sauté until onions are translucent, about 5 minutes. Add artichokes to the pot. Cover and cook until artichokes begin to brown, stirring often. Add rice; stir very often for 3 minutes. Add wine and saffron; stir until absorbed, about 1 minute. Add 1 1/2 cups hot broth; cook until absorbed, stirring often, about 5 minutes. Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes. Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper to taste. Cover and reserve.

 

Paella de Pesce

• 12 oz. filet of grouper or snapper cut into 4 oz. portions
• 8 each Jumbo Shrimp (u-10 if Possible) peeled, deveined and butterflied
• 8 each Diver Sea Scallops
• 8 ounces of mild Italian sausage cut into rounds
• 16 Cherry Tomatoes cut in half
• 1 red onion, julienned
• 8 Cloves Chopped garlic
• 1 Shallot, julienned
• Oil
• 2.5 cups of Cream Sherry
• 2 table spoons lobster base
• 16 oz. shrimp stock
• 8 oz. butter, softened

Preparation

Season the fish, scallop and the shrimp with salt and pepper. In a large braising pot heat up oil over medium high heat once oil is hot add Fish skin side down and scallops. Sear and cook till nice and golden then turn over carefully not to let the hot oil jump out of the pan. Add shrimp, sausage, onions, tomatoes, shallots and garlic sauté over medium heat continue to cook scallops and fish the shrimp will not take that long to cook. Remove from heat and deglaze with cream sherry return to heat add lobster base try to incorporate the base into the liquid and reduce by ¼  remove shrimp and scallop ( scallops we be med rare by this point if you would like them a little more done just leave them in the sauce a little longer) Add Shrimp Stock reduce by 1/3. Remove from heat add butter and mix together till you sauce is thick and coats the back of a spoon. Return the Shrimp and Scallops to the sauce.

 

Plating

On 4 different plates place equal amounts of risotto on them, then add 1 piece of fish, 2 shrimp, and 2 scallops to the top of the risotto. Make sure that the sauce is seasoned well if needed add more salt and pepper to taste. With a slotted spoon add some of the remaining ingredients around the seafood then with a solid spoon add the sauce.

Garnish with Fresh Shaved Parmesan and Basil Chiffonade. 

Sit back Relax you did it!!!!!

Enjoy!

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