06/10/2022
Something we love to do when we visit Star-N-Sky Beach house, is to eat! Our welcome packet has QR codes to our favorite restaurants and markets and we even share our fave menu items so you can’t go wrong. We even go to local markets to get fresh gulf shrimp and seafood and we make our own delicious dishes Star-N-Sky Paella is one of our faves!
Book a stay here: https://www.vrbo.com/9552231ha?noDates=true&unitId=8631930
and the Paella recipe is below !🍤🦐🦀🦞
Star~N~Sky Paella!
Ingredients
Ingredient Checklist
• 4 ounces sliced chorizo
• 1 small onion,thinly sliced
• 1 garlic clove, thinly sliced
• 1/2 cup canned diced tomatoes
• 1 cup arborio rice
• Pinch of saffron threads dissolved in 2 tablespoons of water
• 1 1/2 cups water
• Salt and freshly ground pepper
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 pound large shrimp, shelled and deveined
• 1/4 cup dry white wine (Can omit)
• 1 tablespoon fresh lemon juice
• 1/2 pound mussels, scrubbed
• 1/2 pound clams,scrubbed and rinsed
• 1/2 lb scallops
• 2 tablespoons chopped flat-leaf parsley
• 1 scallion, thinly sliced
Directions
Instructions Checklist
• Step 1 Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over medium heat xq, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes.
• Step 2 Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil.
• Step 3 Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
• Step 4 In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp and scallops with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes.
• Step 5 Using a slotted spoon, transfer the shrimp and scallops to the rice. Discard the oil.
• Step 6 Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and clams, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and clams and their cooking liquid over the rice.
• Step 7 Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.