Seafood Paella

Seafood Paella

Recipe by Bill C

Some weeks ago we attended an "Art of Paella" presentation by Jose Garces at Amada in Atlantic City. This recipe is a home-style adaptation of the two paellas he demonstrated.

It turns out to be an amazingly easy process and of course you can easily substitute whatever seafood you prefer. The original Jose Garces recipe includes squid broth (with ink), cockles, mussels and half a lobster.

The quantities here are for a 13 inch paella pan. As you can see, it pretty much fills the pan.

Yield: 4 servings

Ingredients

• 1 cup Calaspara or other short grained rice
• 2 cups Chicken broth
• 1/2 cup Onion, diced small 
• 1/2 cup Peas
• 1/4 cup Piquillo or other spicy red pepper, diced small
• 12 Littleneck clams or cockles
• 8 Large shrimp
• 4 Diver scallops 
• 1/3 lb. Cleaned Squid
• Large Pinch Saffron threads
• Salt and Pepper
• Butter or Olive oil for sauteing

The Art of Paella

On Saturday I took the train out to Atlantic City and the new Revel Resorts where Jose Garces has a number of restaurants. They're running a series of tasting events as part of the grand opening this week. As you might have guessed from the title of this post, I attended The Art of Paella. The event was held in Garces' Amada restaurant, overlooking the Atlantic Ocean.