108PAELLES, ARROSSOS, I FIDEUSP AELLA DE LA C ASAHOUSE PAELLAIn Spain, rice dishes are more about the rice than the add-ins. But in America, more is more, so this paella is filled to the brim with chicken, shrimp, clams, mussels, squid, and chorizo. The idea here is to add whatever you want. I am a firm believer that the beauty of paella is that it can be changed to suit your preferences, depending on the season, where you are, and who is eating it. This version is for my American friends.serves 2 as a main dish or 4 to shareAbout 5 cups Chicken Stock (page 35) or store-bought chicken stock 2 small garlic cloves, peeled2 pinches of pure saffron (about ¼ teaspoon)¹⁄8 teaspoon plus ½ teaspoon kosher salt6 tablespoons fresh curly parsley leaves2½ tablespoons extra-virgin olive oil1 small (3-ounce) boneless, skinless chicken thigh, chopped¼ cup squid bodies, sliced into rings and tentacles2 tablespoons finely chopped smoked, cured chorizo sausage1 cup Spanish rice, such as bomba¼ cup Sofregit (page 34) or store-bought sofrito½ teaspoon pimentón (smoked paprika)¼ teaspoon freshly ground black pepper6 littleneck or Manila clams, scrubbed6 mussels, scrubbed and debearded4 medium tail-on shrimp (21/25 count), peeled and deveined2 tablespoons frozen peas, thawed2 tablespoons fresh thin green beans or haricots verts, cut into ½-inch pieces4 small lemon wedges, for serving1 In a medium saucepan, bring the stock to a gentle simmer over medium heat.2 Make a picada by mashing the garlic, saffron, and ¹/8 teaspoon of the salt to afine paste in a mortar with a pestle. Gradually add the parsley leaves, mashing each addition completely before adding more, until you have a green paste. Stir in ½ tablespoon of the olive oil and a few spoonfuls of warm stock to loosen the mixture so it is just runny enough to slowly drip from the spoon.3 In a 12-inch paella pan, heat the remaining 2 tablespoons oil over medium-high heat. When the oil is shimmering, add the chicken, squid, and chorizo. Cook, tossing, until the chicken and squid begin to shrink and turn opaque, 1 to 2 minutes. Stir in the rice until it is shiny with oil, then add the picada, sofregit, pimentón, black pepper, and remaining ½ teaspoon salt. Add about 3 cups of hot stock to the pan, shaking it to settle and loosen any rice clusters as the stock begins to boil. Only shake the rice at this point; if stirred, it will become sticky.(recipe continues)Oliv_9780451495884_4p_all_r1.indd 108-10908523/27/18 11:03 AM0815Oliv_9780451495884_4p_all_r1.indd 58-5959LITTLE BITESG AMBES A L’A JILL OSHRIMP IN GARLIC OILMy deepest memories come from playing around in the kitchen as a boy while my mother cooked. The savory aroma of sofregit and the smell of frying garlic always remind me of her, as do the smells in this dish. I like to serve it to guests in small cast-iron skillets with the shrimp and garlic still sizzling. The aromas of garlic and oil waft up from the pan, engulfing your senses.4 teaspoons vegetable oil2 teaspoons extra-virgin olive oil4 medium garlic cloves, thinly sliced8 medium tail-on shrimp (21/25 count), peeled and deveined½ teaspoon Adobo Seasoning (page 28) or store-bought adobo, plus a generous pinch of pimentón (smoked paprika)1 tablespoon finely chopped fresh curly parsley, for serving1 In a cold 6-inch cast-iron skillet, stir together the oils and garlic. Tuck the shrimp together in a single layer on top. Place the skillet over medium-high heat and sprinkle a generous pinch (about ¼ teaspoon) of adobo seasoning over the shrimp as they begin to sizzle. Sear the shrimp until they are pink on one side, about 2 minutes, shaking the pan once or twice to keep the garlic from burning. Use tongs to turn the shrimp and cook until they are bright pink, about 1 minute more.2 Sprinkle with the remaining adobo seasoning and remove the skillet from the heat. Let stand for about 30 seconds, garnish with parsley, and serve the shrimp sizzling in the skillet.serves 3 or 4 3/27/18 11:02 AM0833Oliv_9780451495884_4p_all_r1.indd 148-149149FROM THE SEA TO THE TABLECE VICHE DE G AMBES AMB POPSHRIMP, SCALLOP, AND OCTOPUS CEVICHECatalans consume an array of seafood and shellfish, and this dish represents that variety, along with more common American flavors such as ketchup and hot sauce. This is bar food at its finest, the kind that Catalans would eat while drinking vermouth on a Sunday with friends (see page 72). It makes the perfect party dish, or you could serve it as a first course alongside a cold beer. serves 8 as a first course1 tablespoon plus ¹⁄³ cup extra-virgin olive oil, plus more if needed8 colossal (size U-10) scallopsKosher salt and freshly ground black pepper3 bay leaves8 black peppercorns8 ounces medium shrimp (21/25 count), peeled, deveined, and cut into 1-inch pieces3 tablespoons ketchup2 tablespoons fresh lemon juice1 teaspoon hot sauce such as El Yucateco Habanero1 tentacle from a 4- to 6-pound octopus, cooked (see page 147) and sliced into 1-inch pieces1 small Roma tomato, seeded and finely chopped¼ cup finely chopped red onion2 tablespoons finely chopped fresh cilantroAvocado slices, cilantro leaves, flatbread crackers, and lime wedges, for serving1 In a large nonstick skillet, heat 1 tablespoon of the oil over high heat. Season the scallops with salt. When the oil is shimmering, add the scallops and sear until golden brown on both sides, about 2 minutes total. Remove the scallops to a plate and refrigerate until cold, at least 15 minutes or up to 1 hour.2 Meanwhile, prepare a medium bowl of ice and water. Bring a medium saucepan of water to a boil and add the bay leaves and peppercorns. Drop in the shrimp and simmer until bright pink, about 1½ minutes. Using a slotted spoon, transfer the shrimp to the ice bath. Let stand until cold, about 5 minutes, then remove and pat dry.3 Chill eight small serving bowls. In a large bowl, combine the ketchup, lemon juice, hot sauce, the remaining ¹/³ cup olive oil, and a few generous pinches each of salt and pepper.4 Just before serving, add the shrimp, octopus, tomato, onion, and cilantro to the sauce and toss to coat. The mixture should dress the seafood loosely, which depends on the juiciness of the tomato. Add more oil if necessary. Divide the seafood salad among chilled bowls and top with the scallops, avocado slices, and cilantro leaves. Serve cold with crackers and lime wedges.3/27/18 11:05 AMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >