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Seafood Paella (Avec Eric)

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“My husband and I don't have date night, we have a date every Saturday morning watching the cooking shows on PBS. One of our favorites is "Avec Eric" with Eric Ripart, chef of Le Bernardine in Manhattan. Everything he cooks looks wonderful and inviting. This dish is no exception...”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat a large cast iron or stainless steel paella pan (or the equivalent) over medium high heat and add the olive oil; cook chorizo to render the fat, about 5 minutes.
  2. Reduce the heat and sdd onions, garlic, saffron, and turmeric and allow the onions to sweat until softenen, but not browned, about 8 minutes.
  3. Stir in the rice to coat with oil and lightly toast, about 3 minutes.
  4. Add chicken stock and cook for 15 minutes, stirring occasionally, adding water if the mixture becomes dry.
  5. Stir in the peas, then nestle the bass in the rice; let cook until the fish just starts to get opaque, 5 minutes.
  6. Arrange the cockles or clams in a patter, placing the hinges down into the rice so that they open nicely; then place the mussels around in a similar manner.
  7. Turn the fish portion, then place the shrimp in a pattern as well; arrange the pepper strips like wheel spokes.
  8. Cook another 5 minutes, then turn the shrimp over; arrange the calamari all around.
  9. Once the shells are all open (discard those that fail to open), the seafood should all be opaque and cooked through; sprinkle with parsley and arrange the lemon wedges around the outer edge of the pan.

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