Fisherman's Favorite Paella
| Fisherman's Favorite Paella | |
|---|---|
| File:Fishemans favorite paella1.png | |
| Information | |
| Type | Food |
| Subtype | Recipe |
| SP | 1 |
| Effect | HP +50 |
| Ingredients | - |
| Acquired by | Default |
Fisheman's Favorite Paella is a Recipe for a Cooked Meal.
Contents
Acquired By
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Additional Information
Real Life Recipe
Introduction
- Active cooking time: 45 mins
- Total cooking time: 45 mins
- Serves 4
The Galdin Quay resort charges over one thousand gil for a small bowl of sea bounty risotto. Alternatively, you can cook Ignis’ version of the recipe yourself for a fraction of the cost!
Ingredients
- 1 cup Arborio rice, uncooked (197g)
- 1 cup clam juice (237mL)
- 1½ cup vegetable broth (355mL)
- 6 tbsp butter (75g)
- ½ cup diced onions (75g)
- 2 large cloves of garlic, minced
- 2 medium-small tomatoes, skinned and finely diced
- ⅓ cup loosely chopped parsley (leave some whole for garnish later) (80mL)
- ½ tsp fresh thyme leaves (2.5mL)
- ½ tsp smoked paprika (7g)
- ½ lbs Pacific cod (227g)
- 2 stars of anise
- 12 large shrimp
- ½ lbs bay scallops (227g)
- 12 mussels
- ¼ tsp ground pepper (4.5g)
- 2 pinches saffron (about 25 threads)
Steps
1. Combine the vegetable stock and clam juice together in a measuring cup.
2. Melt 3 tablespoons of butter in a shallow skillet. Add the onions, garlic, and tomatoes, stir together and simmer for about 10 minutes.
3. Add 1 cup (237mL) of the vegetable stock and clam juice mix to the pan, then stir in the rice.
4. Stir in the parsley, thyme, smoked paprika and saffron. Break up or crumble the saffron with your fingers before stirring in.
5. Turn up the heat to medium-low and cover pan with lid and cook for about 5 minutes while you prep and cook the cod in the next step.
6. Pat dry the cod with a paper towel, cut into medium-large cubes, and lightly salt.
7. Add the cod pieces to the rice and mix in.
8. Add another cup of the vegeclam juice mix to the pan.
9. Place the two stars of anise on top of the rice but a good distance away from each other as they have a nice, yet powerful aroma.
10.Place a lid on the pan and cook for 15 minutes. Do not stir during this time.
11.In another small pan, heat 3 tablespoons of butter on medium high heat. Cook the shrimp until pink and firm. Place the cooked shrimp on a separate plate and cover with a paper towel.
12.In the same pan, cook the scallops in butter (add more as needed) for about a minute or two on each side. Place them on the same plate as the shrimp, set aside for now.
13.Clean and wash the mussels.
14.Add the mussels, shrimp, and scallops on top of the rice.
15.Pour in the remaining half cup of the vegeclam juice, but don't stir.
16.Cover, and turn the heat up to medium-high and cook about 5 to 7 minutes. (If using fresh mussels, they should open in this time. If they don't, cook a couple minutes more to see if they open. If not, discard them.)
17.Remove the stars of anise, garnish with a little more parsley, and enjoy!