Salmon, Shrimp, and Asparagus Paella
The key to this recipe is the precise timing of the seafood. Adding the peeled shrimp and fresh asparagus right toward the end ensures the shrimp stay tender and juicy while the asparagus keeps its bright green snap.
Here is your custom workflow, mapped exactly to your timestamps:
The Cooking Sequence
1.Sear the Salmon:01:12.
Heat a generous splash of olive oil in your paella pan over medium-high heat. Add the salmon cut in squares, searing them quickly just to develop a light golden crust. Remove them from the pan and set aside so they don’t overcook.
2.Build the Sofrito Base:01:30 – 02:05.
Lower the heat to medium. In the same oil, add the finely chopped onion and minced garlic (01:30). Cook until soft and translucent. Pour in the chopped tomatoes (02:05) and cook down until the moisture evaporates and the mixture deepens in color.
3.Toast the Spices & Rice:02:17 – 03:18.
Stir in the sweet paprika (02:17) and your paella mix seasoning (02:53), mixing quickly for a few seconds so they don’t burn. Immediately add the 300 grams of paella rice (03:18), stirring constantly for 1 to 2 minutes to coat every grain with the flavorful oil base.
4.Infuse the Stock:04:11 – 04:39.
Pour in the hot fish stock (04:11) and scatter the saffron threads (04:39) across the pan. Give it one final, good stir to distribute the rice evenly. Bring to a boil, then reduce to a steady simmer. Do not stir the rice from this point forward to allow the crust (socarrat) to form.
5.The Final Layer:05:10.
With about 5 to 6 minutes of cooking time left, tuck the peeled shrimp, the reserved salmon squares, and the fresh asparagus pieces evenly into the rice. Let everything steam together until the liquid is fully absorbed, the shrimp are pink, and the rice is perfectly al dente.
You Might Also Like
