Tinned Seafood Paella
When I think of paella, my mind conjures images and aromas of hours-old shellfish plucked straight from the sea, slow-simmered over soft, flavorful rice. If you live without direct access to fresh-caught seafood, this dish might seem like a non-starter at home, but here’s a well-kelped seacret: with the right rice and a couple tins of quality conserva, paella can shine just about anywhere. Here’s a fully pescatarian version I developed with silky mussels and crispy octopus, finished with bright-pops of chorizo-inspired smoked paprika aioli.
1 cup short grain paella rice (calasparra if available)
3 cups quality clam juice
1 egg yolk
Juice of 2 medium lemons
3 cloves garlic (crushed)
1/3 cup neutral oil
¼ cup EVOO (plus more for pan)
½ teaspoon smoked paprika
½ tsp kosher salt
1 tbs fresh herbs (dill or parsley will work fine)
Open the mussels and drain the liquid into a medium-sized mixing bowl. Add the clam juice, salt, and juice of 1 lemon. Whisk thoroughly to incorporate the red oil.
Place a 13-inch paella pan (or cast-iron skillet) on a medium flame and coat the pan with olive oil. Once hot, pour in rice and reduce flame to medium-low, stirring constantly, toasting the grains for about two minutes.
Pour the cooking liquid into the pan, give it one quick stir to make sure the grains are evenly distributed, and raise the heat to high. When it begins to boil, turn the flame to low and simmer for 40-50 minutes or until the rice is cooked, but dry and a crispy socarrat has developed underneath.
As the rice cooks, put the crushed garlic, juice of ½ lemon, pinch of salt, and egg show into a coffee mug (wide enough to accommodate an immersion blender) and blend until smooth. Still blending, slowly incorporate first the neutral oil followed by the olive oil until an emulsion develops. Taste for seasoning and add more salt as needed. Stir in smoked paprika until a bright, uniform color develops. Reserve for later.
Place a small cast iron skillet on high and pour in the octopus along with their oil. Stir gently every thirty seconds until a nice sear develops. Once crispy but not burned, remove from pan and let drain on paper towel.
Once rice has about five minutes left, place octopus and mussel pieces on top as desired. Remove from heat, squeeze juice from final lemon half on top, use a spoon or squeeze bottle to place dots of aioli as desired and finish with a dusting of fresh herbs. Serve immediately.
Serves 2-4
