Name: Chiringuito Seafood Paella (Paella A La Marinera)
Yield: Serves 6 as a first course, 4 as a main course
Cuisine: Spanish
Ingredients: ½ pound monkfish or other firm-fleshed fish, cut into 1-inch chunks; 12 small littleneck clams, scrubbed; 1¾ cups short- to medium-grain rice; 4 to 6 ounces cleaned squid, bodies and tentacles cut into 1-inch pieces; Coarse salt (kosher or sea); 1 large pinch of saffron, pulverized in a mortar; About 5 cups Shrimp Shell Stock, or 3½ cups clam juice diluted with 1½ cups water (more if using bomba rice); 1½ teaspoons sweet (not smoked) paprika; 12 jumbo shrimp, shelled and deveined; ½ cup minced fresh flat-leaf parsley; 5 tablespoons extra-virgin olive oil; 2 lemons, cut into wedges, for serving; Allioli, for serving; 10 medium-size garlic cloves; 8 crushed with a garlic press, 2 minced; 2 large, ripe tomatoes, cut in half and grated on a box grater, skins discarded

Preparation info

Serves
6
as a first course

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Come summer, the Spanish flock to the water with the determination of fish. Awaiting them on the beach are chiringuitos, humble seaside establishments that are to the Spanish coast what clam shacks are to New England. There is usually a pretty terraza with a view of the sea and a menu that revolves around salt-baked fish, lacy fried baby squid, clams in salsa verde, and, invariably, a simple but irresistible mixed seafood paella, such as this one. Feel free to play with