Bullfight’s Seafood Paella
Bullfight's Seafood Paella
Bullfight in Austin celebrates the best of Spanish food, drink and culture. Every menu item is meant to be shared - that includes this incredible seafood paella from Chef/Owner Shawn Cirkiel.
In a paella pan, heat olive oil over medium heat, add chorizo and briefly sweat, followed by the scallion whites. Add Sofrito, roasted garlic puree and sauté the ingredients to combine.
Introduce the rice, stirring to coat the rice. You will see the rice begin to look shiny from the olive oil in the pan. Add the saffron broth to the paella pan and lightly season with salt and pepper.
Raise the heat up to a simmer. *Note-Paella is not meant to be stirred during the cooking process. Add the clams and braised rabbit. Continue to cook the paella over med-high heat.
As the clams begin to open, set them on top of the rice to prevent them from over cooking and becoming tough. When the rice begins absorb the stock, you may notice dry areas in the pan, use the extra stock to moisten these areas. Rotate the pan to ensure even cooking. Taste the rice for seasoning and doneness. It should have a slight bite, the grains should be loose.
Sauté the Shrimp separately, once cooked through add the shrimp to the paella.
Now at this point in the cooking process, about 18-20 mins, the rice should close to being finished. At this time, increase the heat as we start to build the “Socorrat” the thin, golden brown crispy layer on the bottom. Listen to the paella as the rice begins to caramelize, also use a spoon to feel the soccorat on the pan. Similar to before, keep rotating the pan to insure even development of the socorrat.
Socorrat should be formed on the entire bottom of the pan. Distribute the green beans, piquillo peppers evenly over the rice. Garnish with scallion greens, lemon wedges, finish with Extra Virgin Olive Oil.