This Basque-style paella captures the essence of the Spanish coast with a rich, aromatic broth infused with saffron and white wine. The dish combines tender long-grain rice with plump mussels and sweet hard-shell clams, creating a symphony of briny and savory notes. Unlike traditional Valencian paella, this version emphasizes the purity of fresh seafood, allowing the natural juices to flavor the rice as it cooks. It is an elegant yet approachable meal perfect for weekend gatherings or special dinner parties. The rice achieves the ideal texture—firm yet cooked throughâÂÂwith a hint of smokiness from the chorizo and depth from the tomato base. Serve it straight from the pan for the best experience.
Paella A La Basquaise
Description
This Basque-style paella captures the essence of the Spanish coast with a rich, aromatic broth infused with saffron and white wine. The dish combines tender long-grain rice with plump mussels and sweet hard-shell clams, creating a symphony of briny and savory notes. Unlike traditional Valencian paella, this version emphasizes the purity of fresh seafood, allowing the natural juices to flavor the rice as it cooks. It is an elegant yet approachable meal perfect for weekend gatherings or special dinner parties.Ingredients
Directions
-
Cut the halibut into bite-size cubes.
-
Season the halibut cubes and shrimp with salt and freshly ground white pepper.
-
Heat olive oil in a large paella pan or wide skillet over medium heat.
-
Add the prosciutto and chorizo, cooking until browned and crispy.
-
-
Stir in the chopped tomatoes, saffron, oregano, and basil. Cook for 5 minutes until the tomato mixture reduces and thickens.
-
Add the long-grain rice to the pan, stirring to coat it well with the sofrito mixture.
-
Pour in the hot chicken stock, starting with 3 cups. Bring to a boil, then reduce heat to a simmer.
-
Arrange the halibut cubes, shrimp, mussels, and clams on top of the rice.
-
Cover and simmer for 15-20 minutes, or until the rice is tender and the shellfish have opened. Add more stock if needed to prevent burning.
-
Fold in the blanched peas during the last 5 minutes of cooking.
-
Remove from heat and let stand 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 all mussels and clams are thoroughly scrubbed and any open shells that do not close when tapped are discarded before cooking.
If the rice seems dry before it is fully cooked, add small amounts of additional hot stock gradually.
For a traditional smoky flavor, you can add a pinch of smoked paprika along with the saffron.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or stock to refresh the rice.
