Friday, August 3, 2012

Next Magazine - Paella de Mariscos

Executive chef Alex Garcia’s Latino-American cuisine enlivens the flavor of the Upper West Side with A.G. Kitchen. He was kind enough to share his recipe for a sprawling fish paella that will not only delight your guests, but will also have them diving in for seconds!

Paella de Mariscos
Yield: 6 servings
Olive oil, for sautéing
Two white onions divided: one diced large, one diced small
Two green peppers, divided: one diced large, one diced small
Two one and a half-pound lobsters, heads removed and reserved, tail sliced into one-inch thick pieces, and claws cracked
Eight ounces large shrimps, peeled and cleaned, shells reserved
One cup canned tomato sauce
Half cup white wine
Two cups clam juice
Two cups water
Two bay leaves
Two cups Arborio rice
Twenty-four little neck clams
Twenty-four mussels
Eight ounces sea scallops, cleaned
One package Latin Spice Co. paella seasoning

In a large stockpot, add enough olive oil to thinly coat bottom of pan. Sauté large diced onion and large diced pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts turning red. Add tomato sauce, white wine, and one bay leaf. Add clam juice and water. Cook for at least two hours, then strain. In a medium stockpot, sauté small diced onion, small diced pepper until translucent. Add rice, calms, mussels, second bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately twenty minutes. Add shrimps, scallops, and lobster. Cook approximately eight minutes.

Grilled Calamari Salad Garnish
4 calamari tubes, cleaned, grilled and sliced in 1/3” rings
½ red onion, julienne
1 plum tomato, cut into petals and julienne
1 T olive oil
Salt and pepper to taste

A.G. Kitchen is located at 269 Columbus Ave. Visit for more info.

Photo Credit: Gustavo Monroy

First published in part in Next magazine

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