Coastal Georgia Paella
By Bryan RoofPublished on April 30, 2024
Time
1 hour
Yield
Serves 6
Ingredients
Shrimp Stock
6½ cups water 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; shells reserved½ onion, halved1 garlic head, halved crosswise1 tablespoon ground turmeric 2 teaspoons fine sea salt 2 teaspoons smoked paprika 1 teaspoon peppercorns ¼ teaspoon red pepper flakes ½ lemonPaella
1 teaspoon fine sea salt, divided½ teaspoon pepper ¼ cup extra-virgin olive oil, plus extra for drizzling1 red bell pepper, stemmed, seeded, and sliced thin1 onion, halved and sliced thin3 garlic cloves, minced1½ cups long-grain white rice 12 littleneck clams, scrubbed1 tablespoon chopped fresh parsley Lemon wedgesBefore You Begin
This recipe is based on an interview with Matthew Raiford at his farm, Gilliard Farms, in Brunswick, Georgia. It is important to use untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate—in this recipe; treated shrimp contain too much sodium and may have off-flavors. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you don't have fine sea salt, you can use an equal measure of table salt. We developed this recipe using our winning 14-inch paella pan, the Matfer Bourgeat Black Carbon Steel Paella Pan; you can make this recipe in a slightly larger or smaller paella pan, but the texture of the finished rice may vary.
Instructions
- Combine water, shrimp shells, onion, garlic, turmeric, salt, paprika, peppercorns, and pepper flakes in large saucepan. Squeeze lemon into saucepan and add spent half to saucepan. Bring to boil over high heat. Reduce heat to medium-low and simmer for 10 minutes. Strain stock through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; compost or discard solids. (You should have at least 6 cups shrimp stock; if not, add water to make up difference.)
- Press large sheet of aluminum foil over top of cold 14-inch paella pan to form lid shape; set foil aside. Sprinkle shrimp with ¾ teaspoon salt and pepper; set aside. Heat oil in paella pan over medium heat until shimmering. Add bell pepper, onion, and remaining ¼ teaspoon salt and cook, stirring occasionally, until bell pepper is beginning to soften and onion is lightly browned, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in rice and cook, stirring often, until rice is coated with oil and translucent at edges, about 2 minutes.
- Stir in 6 cups shrimp stock and bring to boil over high heat. Cook, stirring occasionally, until stock has reduced to level of rice, about 8 minutes. Reduce heat to medium. Press clams hinge side down into rice mixture, arranging evenly in pan (do not stir rice from this point on). Cover with prepared foil lid and cook until clams just start to open, about 6 minutes.
- Gently press shrimp into rice mixture around clams. Re-cover with foil and cook for 5 minutes. Remove paella from heat and let sit, covered, for 5 minutes. Sprinkle with parsley and garnish with lemon wedges. Drizzle with extra oil and serve.
for the shrimp stock
for the paella
Time
1 hourYield
Serves 6Ingredients
Shrimp Stock
Paella
Ingredients
Shrimp Stock
Paella
Ingredients
Shrimp Stock
Paella
Why This Recipe Works
This recipe, inspired by chef and farmer Matthew Raiford, is a fresh, personalized take on traditional paella. Following Raiford's lead, we started with shell-on shrimp, peeled them, and used the shells to make a quick but flavorful stock seasoned with turmeric and smoked paprika. To mirror Raiford's version, we used long-grain rice and added shrimp and clams to the paella. Finally, we finished this showstopping dish with chopped parsley and a drizzle of good olive oil and served it with lemon wedges.
Want more? Read the whole storyBefore You Begin
This recipe is based on an interview with Matthew Raiford at his farm, Gilliard Farms, in Brunswick, Georgia. It is important to use untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate—in this recipe; treated shrimp contain too much sodium and may have off-flavors. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). If you don't have fine sea salt, you can use an equal measure of table salt. We developed this recipe using our winning 14-inch paella pan, the Matfer Bourgeat Black Carbon Steel Paella Pan; you can make this recipe in a slightly larger or smaller paella pan, but the texture of the finished rice may vary.
Instructions
- Combine water, shrimp shells, onion, garlic, turmeric, salt, paprika, peppercorns, and pepper flakes in large saucepan. Squeeze lemon into saucepan and add spent half to saucepan. Bring to boil over high heat. Reduce heat to medium-low and simmer for 10 minutes. Strain stock through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; compost or discard solids. (You should have at least 6 cups shrimp stock; if not, add water to make up difference.)
- Press large sheet of aluminum foil over top of cold 14-inch paella pan to form lid shape; set foil aside. Sprinkle shrimp with ¾ teaspoon salt and pepper; set aside. Heat oil in paella pan over medium heat until shimmering. Add bell pepper, onion, and remaining ¼ teaspoon salt and cook, stirring occasionally, until bell pepper is beginning to soften and onion is lightly browned, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in rice and cook, stirring often, until rice is coated with oil and translucent at edges, about 2 minutes.
- Stir in 6 cups shrimp stock and bring to boil over high heat. Cook, stirring occasionally, until stock has reduced to level of rice, about 8 minutes. Reduce heat to medium. Press clams hinge side down into rice mixture, arranging evenly in pan (do not stir rice from this point on). Cover with prepared foil lid and cook until clams just start to open, about 6 minutes.
- Gently press shrimp into rice mixture around clams. Re-cover with foil and cook for 5 minutes. Remove paella from heat and let sit, covered, for 5 minutes. Sprinkle with parsley and garnish with lemon wedges. Drizzle with extra oil and serve.
for the shrimp stock
for the paella
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