Get ready foodies! This Sunday is the 13th Annual Paella Challenge! Chefs from all around compete in this event to show off their mastery of the culinary arts in preparing their own unique paella! Groomer's is proud to be a long time sponsor of this event, so be sure to check it out for great food, great drinks and day to remember!
Sunday, March 26, 2017 12:00PM - 4:00PM @ Mission County Park
If you want to try your hand in the magic of paella, Groomer's has you covered too! Come on in for fresh seafood, Spanish style Chorizo, Paella Bans and Burners, Bomba Rice, Saffron and more!
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Scallops |
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Squid |
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Octopus |
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Paella Kits |
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Spanish Chorizo |
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Bomba Rice & Saffron |
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Stocks & Broths |
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Traditional Paella Pans |
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Groomer's World Famous Gulf Coast Ceviche |
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Fresh Homemade Crab Cakes |
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Dock. Door. Delivery. |
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Seafood Delivery! |
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Groomer's Seafood Is Committed To Your Safety.
We are 3rd party audited to ensure the highest standards and we also offer contact free curbside and delivery services.
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We offer 3 Catch Levels, Crews, Cook, & Captain. Think of these like a nautical spin on Silver, Gold, & Platinum packages. Each level offers more and more options for you to choose from to make your very own Custom Catch.
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We offer 4 packages sizes. Choose from 8, 16, 24, or 32 servings and then begin to pick from any of the listed items on your catch. How you mix and match is totally up to you, so have fun with it! Don't forget, larger packages have bigger discounts!
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Our Custom Catch option allows you to make a one time purchase or to subscribe for extra savings. Subscription intervals are offered in 4, 6, and 8 week intervals.
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Spanish Seafood Paella w/ Chorizo |
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Instructions |
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- Heat 3 tablespoons oil in a large cast iron skillet or paella pan over med/high heat, add chorizo and sauté until browned about 4 minutes. Using a slotted spoon, remove and set aside leaving juices in pan.
- Lower heat to medium and add in diced yellow onion, red bell pepper, smoked paprika, pinch of salt & pepper. Sauté for 3-4 minutes until onions and peppers begin to soften. Add in the minced garlic and cook an additional minute until fragrant. Add ¼ dry white wine and allow alcohol to cook off and liquid to reduce by half, about 2 minutes.
- Add in the can of diced tomatoes, seafood broth, and clam juice. Bring to a boil. Add in a pinch of saffron threads, chorizo, and rice. Stir the rice once so that the liquid is covering, lower the heat to low, cover, and simmer undisturbed for 15 minutes. (This allows rice to get crispy layer on the bottom).
- After 15 minutes, remove the cover, and there should still be liquid that hasn’t absorbed yet. Add in the frozen peas, stir to combine. Then add the seafood on top, with the opening of the clams/mussels facing up for them to easily open. Cover and cook an additional 15-20 minutes, until the clams/mussels have opened, and shrimp are pink/cooked through. Discard any mussels that have not opened. If clams are still shut, take a knife and try to wiggle it open to see if the muscles release and it opens.
- Remove from heat, top with freshly chopped parsley, serve with fresh lemon wedges and a bowl to discard shells in.
Notes
- Chorizo: There are different types of chorizo. Spanish/Portuguese chorizo is par-cooked and what I use in this recipe. Mexican chorizo is raw and used crumbled, if you use Mexican chorizo, you will have to fully cook it before proceeding with the rest of the recipe.
- Clam juice: If you can not find clam juice, add an additional ¼ cup of seafood broth.
- Buying seafood: When purchasing clams and mussels, ask for ice on the side if your grocery offers. Clams and mussels are still living, so you want to get them out of the packaging as soon as you get home. Put them in a bowl on ice and place in refrigerator until ready to use. Use day of.
- Prepping seafood: Ensure the clams and mussels are all closed when purchased. If they are open before being cooked, that means they have already died and you need to discard them. You can also give them a smell, they should not smell fishy. A bad clam or mussel can ruin the dish! Gently scrub them with a brush to get rid of any grit on the shells under cold water.
- Shrimp: I use shell-on shrimp for this paella. The shells give the broth an additional seafood flavor layer. You’ll have to peel them as you eat or you can substitute already peeled shrimp.
- Reheating: You can reheat steamed clams and mussels, but you have to exercise care or else they will become tough and rubbery. I recommend removing them from the paella, reheating the paella (minus the clams/mussels), then once the rest of the dish is heated, remove them from the shells and mix into the dish. The warmth of the dish will heat the clams and mussels without overcooking them.
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Grilled Shrimp Skewers w/ Green Tahini Sauce |
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Ingredients |
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Green Tahini Sauce:
- 1 bunch cilantro
- ½ bunch parsley
- 3 cloves garlic (peeled)
- 1 lemon (juiced)
- 1 jalapeno (seeded and rough chopped)
- 1/3 cup water
- 1 Tablespoon white wine vinegar
- 1/4 cup tahini
- Salt (to taste)
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Instructions |
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Green Tahini Sauce:
- Place all ingredients in blender and process until combined, and desired smoothness. Season to taste with salt.
Grilled Shrimp:
- Heat grill until hot.
- Toss shrimp with olive oil and season with salt and pepper. Arrange on skewers.
- Grill for 2 minutes on each side until the shrimp is pink, and cooked through.
- Serve with Green Tahini Sauce on the side.
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Ingredients |
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- 3 tbsp extra virgin olive oil
- 10 blanched almonds
- 4 cloves garlic
- 1 cleaned tube of squid
- 1 onion
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 tsp sweet smoked Spanish paprika
- 1 tsp dried thyme
- 1/2 cup white wine
- 1 cup tomato sauce
- 1 1/2 cups fish broth
- 1/4 tsp saffron threads
- 14 oz halibut fillet
- 10 raw jumbo shrimp (peeled & deveined)
- 1 lbs fresh clams
- 3 tbsp finely chopped parsley
- sea salt
- black pepper
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Instructions |
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- Heat a large deep fry pan or a stock pot with a medium heat and add in 3 tbsp extra virgin olive oil, after 2 minutes add in 10 raw blanched almonds and 4 cloves of garlic, sauté for 3 to 4 minutes or until golden fried all around, then remove from the pan and transfer into a mortar
- Using the same pan with the same heat, add in 1 cleaned tube of squid that´s been cut into thin rings, mix with the olive oil and cook for 1 minute, then remove from the pan and cover with foil paper
- Once again, using the same pan with the same heat, add in 1 onion roughly chopped and 1/2 red & 1/2 green bell pepper roughly chopped, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika and 1 tsp dried thyme, quickly mix together, then add in 1/2 cup white wine, after 3 minutes add in 1 cup tomato sauce and season everything with sea salt & black pepper, mix together and raise the heat to a medium-high heat
- While the tomato sauce is simmering, move back to the mortar with the almonds & garlic, add in 2 tbsp finely chopped parsley and a dash of sea salt, using a pestle pound down on the ingredients until you form a paste
- After simmering the tomato sauce for 10 minutes and it has thickend up, add in 1 1/2 cups fish broth, 1/4 tsp saffron threads and the almond & garlic paste, mix together, once it comes to a boil, place a lid on the pan and lower the fire to a low-medium heat
- Meanwhile, cut the halibut fillet into 1 inch x 1 inch (2.50 cm x 2.50 cm) pieces and season with sea salt & black pepper, season 10 raw jumbo shrimp (peeled & deveined) with sea salt & black pepper and rinse 1 lbs fresh mussels under cold running water
- After simmering the broth for 10 minutes, add in the pieces of cod and the clams, place the lid back on the pan and raise the heat to a medium-high heat, after 4 minutes and all the clams have opened, add the shrimp and the reserved squid, cook for 1 to 2 minutes or until the shrimp are fully cooked, remove the pan from the heat
- Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!
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3rd Generation Fishmonger |
Blake Groomer |
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