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Seafood Paella

stikestike Posts: 15,597
edited November -1 in EggHead Forum
finally got me some soccorrat. My mistake had been misjudging the time it would take the shellfish to cook. i used to add the shellfish when i added the broth, and the shellfish would be done before the rice.

this time i did a few things differently:
-after i pan seared the chorizo, and cooked the green beans and peppers, i then seared the shrimp each side quickly, for color, and then took them off, leaving it mainly uncooked.
-seared the scallops also, but left them raw inside and kept them to the side.
-then, after making the soffrito and adding the broth, i waited until the broth was pretty mych absorbed and i was debating whether i was hearing the sizzling of the last broth, or the start of the soccorat forming. THEN i put the seafood on. being par cooked, the seafood was done quickly, and it was just a matter of waiting for the clams to open

this was a dry run for eggfest, if i can make that happen.

couple pics of the ingredients:

the paella just about done (clams starting to open):

and here's a quick clip capturing what i'm pretty sure was the crackling of the rice caramelizing (forming the soccorat).

ed egli avea del cul fatto trombetta -Dante


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