Seafood paella with tarragon chimichurri

1h 15m
- Preparation 30 min
- Cooking 45 min

Recipe for WMF Aromatic cookware

Ingredients

4 People

200 g Raw shrimp, shell on
2 tbsp. Olive oil
1 Yellow zucchini
1 Onion
1 Garlic
1 Organic lemon
2 tbsp. Olive oil
150 g Paella rice
0.1 g Saffron
0.5 tsp. Smoked paprika powder
600 ml Chicken stock
Salt
For the lemon velouté:
200 ml Cream
100 ml White wine
Lemon juice (from the lemon above)
White pepper
1 sprigs Tarragon
For the chimichurri:
2 sprigs Tarragon
1 bunch Parsley
1 Jalapeño
1 Garlic
4 tbsp. Olive oil
Salt
6 Scallops, raw
1 tbsp. Butter
Dill

Preparation

Step 1

OUR WMF TIP IN ADVANCE: The stainless steel lid with condensation nubs ensures that the rising steam condenses and drips evenly back onto the food. This is particularly advantageous for paella as it prevents the rice from drying out and maintains even moisture in the pot. This keeps the paella juicy and the seafood retains its tender texture.

Step 2

Begin by searing the shrimp in hot olive oil in a pot and then remove them.

g Raw shrimp, shell on

tbsp. Olive oil

Step 3

Next, slice the zucchini into 1mm thin slices using a mandoline. Salt 12 slices and set aside, then dice the remaining zucchini into small cubes.

Yellow zucchini

Step 4

Finely dice the onion and garlic. Cut the lemon in half, slice one half into fine strips, and juice the other half. Then, sauté the zucchini, onions, and garlic in a pan with a little olive oil, and toast the rice, saffron, and paprika powder for 1 minute.

Onion

Garlic

Organic lemon

tbsp. Olive oil

g Paella rice

g Saffron

tsp. Smoked paprika powder

Step 5

Deglaze with the chicken stock and season with a pinch of salt. Place the shrimp and lemon slices on top, cover the pan with the lid, and cook the paella for 25 minutes.

ml Chicken stock

Salt

Step 6

For the lemon velouté: Combine cream, white wine, lemon juice, a bit of white pepper, and a sprig of tarragon in a pot. Bring to a boil and reduce to 100 ml.

ml Cream

ml White wine

Lemon juice (from the lemon above)

White pepper

sprigs Tarragon

Step 7

For the chimichurri: Blend the remaining tarragon, parsley, jalapeño, garlic clove, and olive oil in a mixer until fine, and season with salt. Sear the scallops in a pan with butter for 1 minute on each side.

sprigs Tarragon

bunch Parsley

Jalapeño

Garlic

tbsp. Olive oil

Salt

Scallops, raw

tbsp. Butter

Step 8

Plate the paella, and serve with zucchini slices, scallops, lemon velouté, dill, and tarragon chimichurri.

Dill