Seafood Paella de “Tiet Joan”

Tiet Joan or “Uncle John”, a special member of our Catalonian family, has been generous in sharing this recipe with us. Every family in Spain has a slightly different way to make paella. It is a wonderfully versatile dish that allows you to substitute your favorite ingredients and to be creative with the final presentation. Use this recipe as a jumping off point in creating your own special dish.┬áJust remember that the ritual of cooking paella is almost as important as sitting down and eating it. Both should be shared with close family and friends and a good bottle of wine (or two)!

Seafood Paella de "Tiet Joan"
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This recipe should be made in a large deep paellera, or paella pan, and ideally over a gas or charcoal grill. However, home cooks can easily modify this recipe for a small 14" paella pan by halving the amounts called for. If you don't have a grill, you can start the paella on the stovetop and then transfer it to the oven once the liquid is added.
Servings
8 people
Servings
8 people
Seafood Paella de "Tiet Joan"
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe should be made in a large deep paellera, or paella pan, and ideally over a gas or charcoal grill. However, home cooks can easily modify this recipe for a small 14" paella pan by halving the amounts called for. If you don't have a grill, you can start the paella on the stovetop and then transfer it to the oven once the liquid is added.
Servings
8 people
Servings
8 people
Ingredients
Servings: people
Units:
Instructions
  1. Heat the olive oil in the paella pan over medium-high heat. Add the white fish and lightly brown on all sides. Remove the fish and put aside. Pour in the rice and stir until the rice is thoroughly covered with the olive oil.
  2. Add the sofrito and stir, until the mixture is brought back to a simmer. Once hot, add the broth and bring back to simmering, then add the artichoke hearts and saffron.
  3. Move the rice mixture around gently until it is evenly distributed throughout the pan. It is important to NOT stir the rice after this point. This is what makes paella so distinct from other rice dishes, such as risotto.
  4. After about 10 minutes place the seafood into the mixture one by one, evenly distributing the seafood throughout. Once the liquid starts to absorb, lay the piquillo peppers evenly around the pan, on top of the rice.
  5. Once the water has been completely absorbed, approximately another 15 minutes, remove from heat, gently cover with foil and let sit for 10 minutes before serving.
  6. Place the paella in the middle of the table and serve directly from the paella pan. Serve with wedges of lemon.
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