Sheryl Shard is the co-author of the book “Sail Away! A Guide to Outfitting and Provisioning for Cruising”. Sheryl has been cruising with her husband, Paul, aboard their Classic 37 sailboat, Two-Step, since 1989.
This summer while cruising the south coast of Spain aboard our Classic 37 sailboat, Two-Step, Paul and I were introduced to paella, a traditional Spanish meal consisting of rice, vegetables and meat or seafood. This flavorful one-dish meal is seasoned with saffron which gives the rice a rich golden color. Since we love seafood, I experimented with various recipes for the seafood version which were shared with me by local market vendors and the harbormaster at Marina del Este. Paella gets it’s name from the broad shallow pan (paella or paellera) used to cook it in. A large deep frying pan worked well for me on the boat. You could also use a wok. We filmed me preparing this dish in the galley for the pilot version of our new television series, Distant Shores.
Seafood Paella Recipe
- 750 ml water
- 250 g squid, cleaned and cut into rings
- 250 g firm white fish, cut into cubes
- 2 Tablespoons of olive oil
- 2 cloves of garlic, crushed
- 1 small onion, chopped
- 1 green or red pepper, finely chopped
- 250 g of rice
- 1 tsp saffron or 6-8 saffron threads
- salt & pepper
- 1/2 sm can of tomato paste or 2 fresh tomatoes chopped
- 100 g cockles or small clams
- 100 g mussels
- 100 g de-veined peeled raw shrimp, with tails on (in Spain they put the
- shrimp in whole, eyes & all)
- 1 sm can green peas
Seafood Paella Recipe
1) In a sauce pan, bring water to a boil and drop in squid and fish.
2) Partially cook for 1-2 minutes, then remove seafood and set aside in a bowl. Keep water simmering.
3) Meanwhile, heat oil in a large frying pan or wok and fry garlic, onion, and green pepper for 2 minutes until softened.
4) Add rice and stir until starts to turn golden then add saffron, and a dash of salt & pepper. Stir.
5) Add tomato sauce (or fresh tomatoes), the fish and squid you set aside earlier, and the water you’ve left simmering in the saucepan. Stir.
6) Turn heat down and cover, allowing to cook for about 10 minutes, stirring occasionally.
7) When the rice is almost cooked, add the clams, mussels, shrimp and peas.
8) Arrange them attractively on top of the rice, then cover and steam for 3-5 minutes or until seafood is cooked. Serve right from the pan or wok.
You can find more from Paul and Sheryl Shard on their website at www.distantshores.ca
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