Alaskan Wild Seafood Paella Supreme

This Alaskan Wild Seafood Paella is indeed supreme! I have had many a fine paella in my days, but nothing tops an Alaskan style wild seafood paella. It is sumptuous, filling, spicy, and make for a splendid special occasion feast to share with family and best friends.

Alaskan Wild Seafood Paella Supreme Recipe-

Ingredients:

For the Broth-

3 cups water
1 cup dry white wine
1 tsp. saffron threads
8 oz. clam juice
8 oz. chicken stock

For the Herb Blend-

1 cup chopped fresh parsley
1/3 cup fresh lemon juice
1 tbsp. olive oil
1 tsp. dried tarragon
4 large garlic cloves, minced
freshly ground coarse sea salt, to taste

For the Paella-

1 lb. Halibut fish fillets
1 lb. jumbo prawns (shrimp)
1 lb. wild caught Alaskan salmon
1 lb. fresh mussels or clams or scallops (or any combination of those)
1 tbsp. olive oil
2 cups finely chopped onion
2 cups cored, seeded, and rough chopped red, and/or yellow, and/or orange sweet bell peppers
15 oz. canned diced tomatoes, juices retained
1 tsp. sweet paprika
1/2 tsp. crushed red pepper
4 large garlic cloves, minced
3 cups uncooked Arborio rice
1 cup frozen green peas
8 oz. jarred pimentos, drained and sliced into strips
4 tbsp. fresh lemon juice

You will want to have: A large, good quality Paella Pan (you can use a large skillet, but for best, authentic results, a paella pan is going to be superior)

Directions:

To Make the Broth-

Combine all of the broth ingredients in a skillet or saucepan. Bring up to just a lively simmer, but do not boil.
Keep warm over low heat while you continue with the following procedures.

To Make the Herb Blend-

In a mixing bowl, combine thoroughly all of the herb blend ingredients. Set aside for now.

To Make the Alaskan Wild Seafood Paella-

Trim the halibut and salmon fillets, and chop them into bite-sized chunks.
Peel and devein the shrimp, but leave the tails on.
Heat 1 tbsp. oil in a large paella pan over medium-high heat.
Add in the fish and shrimp, and sauté for just 1 minute.
Remove the partially cooked seafood mixture from pan, set aside in a bowl and cover it to keep the seafood warm.
Now add the bell pepper and onion into pan, and sauté for 5 minutes, until the onion is translucent and fragrant.
Next, add and stir in the paprika, crushed red pepper, tomatoes, and 4 minced garlic cloves. Cook for another 5 minutes.
Add and stir in the rice, and cook for 1 minute, stirring continuously, then stir in the peas, herb blend, and the broth. Bring the heat up to attain a gentle boil, and cook for 10 minutes, stirring often.
Your next step is to add the clams into pan, nestling them into the rice mixture.
Cook for another 5 minutes or until the shells open. Just discard any unopened shells – those are bad clams.
Stir in the seafood mixture, and arrange shrimp, heads down, into the rice mixture. Place the pimento slices on top of rice mixture (some people like to place them in some kind of attractive pattern, and cook for another 5 minutes.
Sprinkle the finished product liberally with lemon juice.
Lastly, remove the pan from the heat; cover with a towel, and let stand for about 10 minutes before serving your Alaskan Wild Seafood Paella Supreme.

Note: For more delicious Alaskan cuisine recipes, click here.