Subject: Seafood Paella - Bon Appétit,
From: Luz
Date: 8/13/2020, 6:40 AM
To: phaedrus@hungrybrowser.com
On 8/13/2020 5:29 AM, Luz wrote:
Hello!
I am looking for a seafood paella recipe that was in Bon Appetit,
sometime in the 1990s, I believe. It had a spice rub that was put
onto chicken thighs. The recipe included chicken thighs, lobster,
Chilean sea bass, shrimp, red and yellow roasted peppers, peas,
saffron. The spice Rob was made up of a ground mix of fresh herbs
including Italian parsley, thyme and oregano with garlic and oil
and whole peppercorns. . It also used bottled clam juice, four
bottles I believe. The dish was just really good.
Thank you so much and advance for looking for this for me I.
I’ve been looking for a long time and just haven’t been able to
find it. Please stay safe in these challenging times.
Luz, sent from my iPad
Hi Luz,
Sorry. I can find Bon Appetit seafood paella recipes with chicken thighs or with lobster
or with fish and shrimp, but I cannot find one with all of the ingredients that you list,
not even just the seafood ingredients.
Examples:
Seafood Paella 1
Seafood Paella 2
Seafood Paella 3
Grilled Seafood Paella
I will post this for reader input.
You stay safe, too
Phaed
Subject:Recipe request found
Date: Sat, 5 Aug 2023 17:39:43 -0400
From: Janet
To: phaedrus@hungrybrowser.com
Hi Phaed,
I think I found another request : it was from the June 1990 edition of Bon Appetit
Janet
Thanks, Janet! I'll send it on to Luz.
Phaed
Transcribed from photo or scan below. What a big, complex recipe!
Seafood, Sausage and Bell Pepper Paella
8 servings
1/4 cup finely chopped fresh oregano
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped fresh Italian parsley
3/4 cup olive oil
8 tablespoons dry red wine
1 tablespoon cracked black peppercorns
1 tablespoon ground coriander
8 garlic cloves, minced
1 tablespoon cayenne pepper
2 teaspoons salt
1 teaspoon red wine vinegar
8 chicken legs
1 1/2 pounds Spanish chorizo or linguica sausage, casings removed
4 large onions, coarsely chopped
1/2 pound tomatoes, cut into wedges
8 ounces 1/4-inch-thick ham slices, cut into 2 x 1/4-inch strips
2 tablespoons diced salt pork
1 pound hot Italian sausages
3 1/2 cups chicken stock or canned broth
3 cups bottled clam juice
1 teaspoon saffron threads, crushed
4 cups short-grain rice
1 1/2 pounds uncooked large shrimp, peeled, deveined, tails intact
16 littleneck clams, scrubbed
16 mussels, scrubbed and de-bearded
1 pound 1-inch-thick halibut or sea bass fillets or shark steaks, cut into 1-inch pieces
2 bay leaves
4 8-ounce frozen uncooked lobster tails (optional), thawed and split lengthwise
Vegetable oil
3 large yellow bell peppers, quartered
3 large red bell peppers, quartered
3 large green bell peppers, quartered
1 10-ounce package frozen peas, thawed
Limes, quartered
Lemons, quartered
Combine oregano, thyme and parsley in small bowl. Transfer half of chopped
herbs to processor. Add 1/4 cup olive oil, 1 tablespoon red wine, peppercorns,
coriander, 3 minced garlic cloves, cayenne, slat and vinegar. Blend until
coarse paste forms. Place chicken on large plate. Rub all but 2 tablespoons
paste mixture over chicken. Cover and chill until ready to use.
Divide 1/4 cup olive oil between 2 large Dutch ovens or heavy large deep
skillets over medium heat. Divide chorizo, onions, tomatoes, ham, salt pork,
remaining chopped herbs and remaining 5 minced garlic cloves between Dutch
ovens. Cook until onions are soft but not brown, crumbling sausage with fork
and stirring frequently, about 15 minutes. Transfer chorizo mixture to large
bowl. (Can be prepared 1 day ahead. Cover and refrigerate remaining 2 table-
spoons herb paste, chicken legs and chorizo mixture separately)
Divide remaining 1/4 cup oil between Dutch ovens. Add half of chicken and
Italian sausages to each Dutch oven and cook until brown and partially cooked,
turning frequently, about 8 minutes for sausage and 12 minutes for chicken.
Transfer to plate. Return half of chorizo mixture to each Dutch oven.
Meanwhile, bring stock and clam juice to simmer in heavy medium saucepan.
Add saffron and mix well.
Add half of rice to each Dutch oven. Cook over high heat until opaque,
stirring frequently, about 5 minutes. Divide remaining herb paste and remain-
ing 7 tablespoons wine between Dutch ovens. Bring to simmer, scraping up any
bits. Stir half of stock mixture into each Dutch oven. Divide shrimp, clams,
mussels, fish and bay leaves between Dutch ovens. Bring to boil. Reduce heat,
cover and simmer until rice is very tender, about 25 minutes. Discard any clams
or mussels that do not open.
Meanwhile, prepare barbecue (medium-high heat). Brush grill and lobster
with vegetable oil. Place lobsters on grill shell side down. add chicken and
grill until lobster and chicken are cooked through, turning occasionally, about
15 minutes. Transfer to large plate. Tent with foil to keep warm. Add Italian
sausage and bell peppers to grill and cook until sausage is cooked through and
peppers are brown in spots, turning frequently, about 10 minutes. Transfer
sausages and peppers to another plate. Cut sausages into 2-inch-long pieces.
Cut bell peppers into 1/2-inch-wide strips.
Divide chicken, lobster, sausage, peppers and peas between Dutch ovens.
Cover, remove from heat and let stand 15 minutes. Rearrange shellfish and
peppers decoratively atop rice. Serve with lime and lemon wedges.
Hi Luz,
Some of my readers enjoy searching for recipe requests that I was unable to find at the time of the request. One of them, Janet, searched for your Bon Appetit seafood paella recipe, and it appears that she may have been successful.
There are a few minor differences between the recipe that she found and your description, but all-in-all, the recipe is so close that I think it may indeed be the one that you remember. She sent a scan of the printed recipe, which is below. Let me know if that's it.
Phaed
On 8/6/2023 12:12 PM, Luz wrote:
oh my stars! This is it!! Thank you, thank you, thank you!
Does the person who scanned it know what the month /year was?
~ Luz
