Paella A La Basquaise

This Paella A La Basquaise is a hearty, aromatic dish that captures the essence of coastal Spanish cooking. It combines the smoky depth of chorizo with the sweet brininess of fresh mussels, clams, shrimp, and halibut. The rice, cooked slowly in rich chicken stock infused with saffron and garlic, absorbs all the flavors, resulting in a tender yet slightly firm texture. Ideal for weekend gatherings or special family dinners, this dish is both impressive and deeply satisfying. The addition of peas and red peppers adds color and freshness, balancing the rich seafood and cured meats.

Cuisine: Spanish

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 586.6

Description

This Paella A La Basquaise is a hearty, aromatic dish that captures the essence of coastal Spanish cooking. It combines the smoky depth of chorizo with the sweet brininess of fresh mussels, clams, shrimp, and halibut. The rice, cooked slowly in rich chicken stock infused with saffron and garlic, absorbs all the flavors, resulting in a tender yet slightly firm texture. Ideal for weekend gatherings or special family dinners, this dish is both impressive and deeply satisfying.

Ingredients

2 cups Raw long-grain rice
1 red pepper Finely sliced
1 pound Fresh mussels, scrubbed
4 large Ripe tomatoes, peeled, seeded and chopped
18 small Hard-shell clams
0.25 pound Prosciutto, cut into bite-size cubes
2 small Hot dry chili peppers
2 pounds Fresh halibut, cut into bite-size pieces
0.5 teaspoon Saffron
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
1 teaspoon Freshly ground white pepper
3 cups Hot chicken stock
0.5 cup Olive oil
1 pound Fresh shrimp, peeled, with tails left on
0.5 pound Finely sliced Chorizo
1 cup Shelled peas, blanched in boiling water for 5 mins
1 large Onion, finely minced
1 teaspoon Finely minced garlic

Directions

1
Heat olive oil in a large paella pan or wide skillet over medium heat.
2
Add the chorizo and prosciutto cubes, cooking until the chorizo releases its oils and begins to brown.
3
4
Stir in the chopped tomatoes, red pepper, hot chili peppers, oregano, basil, salt, and white pepper. Cook for 5 minutes until the tomatoes break down.
5
Add the long-grain rice, stirring to coat it evenly with the tomato and oil mixture. Toast for 2 minutes.
6
Pour in the hot chicken stock and add the saffron. Bring to a boil, then reduce heat to low.
7
Simmer uncovered for 15 minutes, without stirring, until the liquid is mostly absorbed.
8
Arrange the halibut pieces, shrimp, mussels, and clams on top of the rice.
9
Cover the pan and cook for 5-7 minutes until the seafood is cooked through and shells have opened.
10
Remove any unopened clams or mussels.
11
Scatter the blanched peas over the top.
12
Let the paella rest off the heat for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 586.6kcal

% Daily Value *
Total Fat 9.6g15%
Saturated Fat 1.9g10%
Cholesterol 165.8mg56%
Sodium 3427.4mg143%
Total Carbohydrate 49.5g17%
Dietary Fiber 0.5g2%
Sugars 3.0g
Protein 70.9g142%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure mussels and clams are thoroughly scrubbed before cooking. Discard any that do not open after cooking.

Use Bomba or Calasparra rice if available for the best texture, though long-grain rice works well.

Blanching the peas beforehand ensures they remain bright green and tender-crisp without overcooking the rice.

For a spicier kick, leave the seeds in the hot dry chili peppers.

Serve immediately while hot. Paella is best enjoyed fresh rather than stored and reheated.

Keywords: paella, basque, seafood, spanish, rice, chorizo, mussels, clams, shrimp, halibut, saffron, prosciutto, peas, red pepper, tomatoes, garlic, onion, olive oil, chicken stock, main course

Read it online: https://www.chefs-mate.com/recipe/paella-a-la-basquaise-2/

Chefs Mate

Paella A La Basquaise

Nutrition Facts