NEW YORK (WLNY) — Marc Vidal, executive chef of Boqueria Tapas Bar and Restaurant, stopped by The Couch to show us how to make this traditional Spanish dish.

Paella de Mariscos

2/3 cup Bomba Rice (5.25 oz)
20 oz lobster, chicken or vegetable stock
1 tbsp Sofrito *recipe below
1 tbsp Picada *recipe below
6 Mussels (5 oz)
6 Clams (5 oz)
3 oz Monkfish (3.2 oz AP)
4 oz CLEAN Baby Squid
1 oz Sepia (1.5 oz AP)
2 oz Ruby Red Shrimp (2.5 oz AP)
2 tbsp Ajo y Perejil Sauce (Salsa Verde) *recipe below

In a Paella pan, sauté the diced cuttlefish
Add 1 tbsp of Sofrito, 1 tbsp of Picada
Add 20 oz of boiling lobster stock, bring to boil and add 2/3 cups rice. Cook for 5 minutes on high, 5 minutes on low and 5 minutes in the oven
Place the pan on the Plancha, drizzle with 1 tbsp of olive oil and cook for 1-2 minutes to make the socarrat
Once the Paella is on the plancha, steam the mussels and clams in white wine in a covered pot, until they open
Sear the squid, monkfish and shrimp on the plancha and place on top of the Paella
Add Ajo y Perejil Sauce on top
Serve with a spoon and lemon

2.5 kg onion
1 qt canola extra virgin olive oil
5 kg tomato
25 cloves garlic (6.25 oz)

Take tomatoes, peeled garlic and peeled onions and blend with the hand blender until very smooth.
Heat oil in a pan, when hot add blended mixture. Cook for 3-4 hours on low temperature until completely reduced, with a paste like consistency but no color.

Note: Never add salt!

3 gr saffron
1 loaf of stiratto bread
3 bunches of parsley
1/2 cup nyora pepper puree
20 cloves garlic peeled (5 oz)
2 qt olive oil
salt to taste

Slice the bread
Destem the parsley
Fry the bread in the deep fryer
until golden brown
In a pot, blend all of the ingredients in robocoup until smooth

*Ajo y Perejil (Salsa Verde)
4 bunches of parsley
2 litres of olive oil
1/2 of a loaf of Stirato bread
25 cloves of garlic (6.25 oz)
salt to taste

Cube bread and fry at 375 until golden brown.
Peel Garlic.
De-stem parsley.
Take parsley, oil, garlic and bread and blend in vitaprep until thin.
Salt to taste

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