My brother and I grew up eating versions of paella made by our German and Japanese parents. Though both would have upset most traditionalists, we loved and always looked forward to them. We used whatever rice we could find, mixed seafood with chicken and sausage, and cooked it mostly in the oven.

I've since made quite a few Valencian paellas, and they are stunning, but a bit challenging for a home cook without access to both the outdoors and to uncommon ingredients.

This recipe is what I came up with on a family vacation to Fire Island: we had a grill, a big skillet with a lid, exceptionally fresh squid, my usual kit of Japanese ingredients and spices, and a seafood broth from dinner the night before. I'd also just seen a particularly spectacular sunset and wanted to make something that was equally beautiful.

There is a fine line between honoring tradition and inspiring innovation, and I think this preparation straddles that division well. Take this as a starting point in your cooking adventures, and make sure to share it with your favorite people!

Beach House Paella

Author
Christian Leue
Servings
4 or 6 as an appetizer
Category
Dinner

Ingredients

  • 6 cups of water -or- seafood stock*
  • 1 pound cleaned squid, sliced into rings
  • 2 Tbsp shio koji (japanese fermented rice, the sugar content aids in forming a nice browned layer on the bottom of the pan)
  • 1 lemon, halved
  • Olive oil
  • 3 sweet peppers, seeded and finely chopped
  • 1 small onion, peeled and finely chopped
  • 3 Tbsp tomato paste
  • 1 pound (about 2.5 cups) medium grain rice (Sénia is a traditional variety, but I only had Carnaroli and it worked great)
  • Fresh herbs for garnish (optional, I had chives)
  • *1 Tbsp Salvador N19 blend plus 2 tsp salt (if using water)
  • -or- 2tsp pimentón plus 1/4 tsp saffron (if using stock)

Directions

  1. Bring your stock or water to a a boil in a medium pot, drop to a simmer, and add your spices. The Salvador N19 blend contains fish, shellfish, pimentón, and saffron, so you can use just that if you're starting from water. Blanch the squid in the boiling stock for 30 seconds, then remove the pieces using a skimmer to a cold bowl and add a few splashes of olive oil and a squeeze of lemon juice, stirring well. Set aside. Add your shio koji to the spiced broth.
  2. In a 12" or larger skillet heat 1/4 cup of olive oil over medium high heat and add the pepper and onion, sauté, stirring frequently, until softened and lightly browned, add the tomato paste and cook for 2 minutes more, stirring well. Add the spiced broth and stir well to distribute, taste and adjust seasoning.
  3. Add the rice in a even sprinkle all around the pan, distribute it if you have any clumps, and get your heat high. Don't stir or you'll end up with a risotto texture; the idea is for each grain to plump and absorb the liquid, but not release their starches.
  4. Once the rice has absorbed about half of the liquid (after about 10 minutes), drop the heat to low and continue to cook until dry (about another 20 minutes). At this point turn your heat off and either start your grill on high or get the broiler going in your oven depending on which you're using.
  5. Broil the squid briefly under the broiler, or cook on the grill in a seafood basket. Pull a piece after a minute and check the texture. You want it barely cooked or it will become tough and rubbery.
  6. Serve the paella in the pan with the squid scattered on top, whatever fresh herbs you like, and fresh lemon to squeeze for those who like more acidity. This is most fun to eat together directly from the pan. Make sure to have wine or another refreshing beverage to drink. Also fantastic with a simple side salad and toasted bread rubbed with garlic.

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