Seafood Paella

Ingredients

• Serrano pepper

  Raw

  100g

• Parsley

  Raw

  ⅓ cup or 20g

• Olive oil

  Salad or cooking

  10 tbsp or 135g

• Salt

  Table

  1 dash or 0.4g

• Pancetta Bacon Topped Oven Roasted Turkey Breast

  Boar's Head

  8 oz or 227g

• Red bell pepper

  Sweet, raw

  1 ⅓ tbsp or 12g

• Garlic

  Raw

  4 clove or 12g

• Paprika

  Spices

  2 tsp or 4g

• Sherry

  Fino, Dry - Waitrose

  50g

• White rice

  Long-grain, regular, raw, unenriched

  1 cup or 185g

• Chicken broth

  Soup, canned, ready-to-serve

  6 cup or 1.44kg

• Orange zest

  12 tsp or 24g

• Saffron

  Spices

  ½ tsp or 0.3g

• Clam

  Mollusks, mixed species, raw

  12 medium or 174g

• Onions

  Raw

  8 medium or 880g

• Haricots Verts

  French Beans - Freshdirect

  8 oz or 227g

• Shrimp

  Crustaceans, mixed species, raw

  1.2kg

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, with peel

  3 fruit without seeds or 324g

Directions

1. Instructions: Puree chile, parsley, and 6 Tbsp. oil in a food processor until smooth; season chile-parsley oil with salt and set aside.
2. Heat 1 Tbsp. oil in a 13" paella pan or a 12" cast-iron skillet over medium-high. Cook pancetta, stirring occasionally, until browned and crisp, about 5 minutes. Add yellow onion and bell pepper and cook, stirring occasionally, until soft, 810 minutes. Add garlic and both paprikas and stir until fragrant, about 1 minute. Carefully add Sherry, bring to a simmer, and cook, stirring constantly, until pan is almost dry, about 3 minutes. Add rice and cook, stirring occasionally, until rice is coated and starting to turn translucent, about 3 minutes. Stir in broth, orange zest, and saffron; season with salt. Bring broth to a boil, reduce heat, and simmer until rice is nearly tender, 1215 minutes.
3. Pluck out zest. Nestle clams into rice in center of pan and cook until clams begin to open, 1215 minutes. Cover pan with foil and simmer until rice is al dente and clams open (discard any that don't), 810 minutes. Remove from heat (keep covered) and let rice steam 10 minutes.
4. While paella cooks, heat a grill pan over medium-high. Separately, toss spring onions, haricots verts, and prawns with 1 Tbsp. oil each in bowls; season with salt and pepper. Grill spring onions, turning occasionally, until greens are charred and bulbs are tender, about 5 minutes. Next, grill haricots verts, turning occasionally, until lightly charred and tender, about 2 minutes, then grill prawns until cooked through and shells are charred, about 3 minutes per side. Finally, grill lemons until charred, about 1 minute per side.
5. Arrange spring onions, haricots verts, and prawns over paella. Drizzle dish with reserved chile-parsley oil and squeeze some juice from grilled lemons over. Place remaining wedges on top of paella and serve.
6. Recipe by: Yotam Ottolenghi (source: https://www.bonappetit.com/recipe/seafood-paella)

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