With roots in the coastal region of Valencia, paella was cooked over open fire to infuse the aromatic, smoky flavor of branches from the native orange trees. Also, like our Kettle, paella was designed for gathering family and friends around fire and good food. It’s a natural fit.
SEA ISLAND FORGE ARROZ
a paella-style open fire rice recipe
By: Chef Katie Button of Cúrate
Serves 6-8
1/2 jar Sofrito
3 cartons Aneto Seafood Base (1L each)
4 cups Arroz Calasparra
High Heat Cooking Oil (such as grapeseed or avocado)
Suggested Additions:
3 lbs Clams or Mussels
14 Shrimp
Your choice of Vegetables
all i oli (Garlicky Catalan-style Mayonnaise)
1 clove Garlic, peeled
1/2 tsp Lemon Juice
1 whole Egg
1 cup Olive Oil, mild like arbequina
Kosher salt to taste
By: Chef Katie Button of Cúrate
1. Set up the Sea Island Forge Fire Kettle with the Paella Rig, and ensure that your pan is level. Use the leveling kit to make sure that the Kettle doesn’t move under the weight of the Rig & pan.
2. Build a fire in the Kettle and allow it to burn down a bit into coals, while keeping it hot.
3. Add a few turns of high heat cooking oil to the pan and place it over the flame.
4. As the pan heats up, take a look at the oil - the bowl is level if the oil pools in the center of the pan. If it streams to either side, make adjustments to the Kettle using the leveling kit. (Tighten to raise a side, loosen to lower)
5. When oil is hot, sear optional proteins and hardy vegetables. After they are seared, set them aside. Clams, mussels and more delicate vegetables do not need to be added at this point.
6. Add half of the jar of sofrito, and allow it to toast in the pan for 30 seconds, stirring around the pan with Paella Spoon. Add in the stock, combining it with the sofrito as it’s added. Continue to make micro-adjustments with the leveling kit as needed.
7. This is a good moment to check the fire. The liquid should come to a heavy simmer which must be maintained for about 25 minutes throughout the remainder of the cooking process.
8. Once the stock comes to a hard simmer, add rice and stir into the stock.
9. Add clams or mussels to steam. At this point, do not continue to stir.
10. When the stock and rice resume a medium simmer, it will take about 15 minutes for the rice to cook.
11. After the first 5 minutes, add in all vegetables along with anything that was seared earlier on. Arrange them nicely, and avoid stirring – this is how they will appear when served.
12. As the stock becomes mostly absorbed, raise the pan slightly. Be patient and aware of what is happening, look out for a delicious brown, nutty smell. If a burning smell is detected, pull the pan from the heat.
13. At the end of the 15 minutes, pull the pan off the Grill and cover with aluminum foil for 10 minutes.
14. Finish with all i oli and enjoy!
