You Need To Make This Saffron Rice Aebleskiver With Seafood Paella

The following recipe for Saffron Rice Aebleskiver with Seafood Paella is from “AEBLESKIVER: A New Take on Traditional Danish Pancakes” by Pim Pauline Overgaard. It’s available for purchase on Amazon.

Aebleskiver is a sphere-shaped Danish pancake traditionally eaten during the holidays and for special celebrations. It’s a versatile pancake that can be savory or sweet. In Pim Pauline Overgaard’s cookbook, AEBLESKIVER: A New Take on Traditional Danish Pancakes, Overgaard includes the savory spins on the Danish pancake, including this Saffron Rice Aebleskiver with Seafood Paella. The paella is a seafood lover’s dream and will be a crowd favorite at your next hosting event.

Saffron Rice Aebleskiver With Seafood Paella

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings:21 aebleskiver servings

Ingredients

Seafood Paella

• 2 tbsp vegetable oil
• 1 garlic clove, minced
• 1/2 cup (70 g) finely chopped onion
• 1 cup (200 g) bomba paella rice
• Pinch of saffron threads
• 2 tbsp finely chopped Italian flat-leaf parsley + more for garnish
• 3/4 tsp salt
• 1/4 tsp ground white pepper
• 2 cups (480 ml) fish stock or chicken stock
• 1/2 cup (60 g) finely chopped red bell pepper
• 1/2 cup (60 g) green peas
• 8 ounces (230 g) fully cooked medium shrimp, peeled and deveined
• 8 ounces (230 g) mussels, cleaned and cooked, with or without shells
• 1/2 cup (120 ml) white wine
• 1/2 tsp smoked paprika

Aebleskiver

• 1 1/2 cups (210 g) all-purpose flour
• 1 tbsp baking powder
• 2 large eggs
• 2 cups (480 ml) milk
• 1 tbsp vegetable oil + more for the pan

Instructions

To make the Seafood Paella

1. Heat the oil in a heavy pot over medium heat. Add the garlic and onion and saute for about 10 minutes.
2. Add the rice, saffron, 2 tablespoons of parsley, ½ teaspoon of the salt, and pepper and cook, stirring constantly, for a few minutes until everything is evenly coated. Pour in the stock and stir to combine. Cover and let simmer, without stirring, until the rice is al dente and the liquid is absorbed, 15 to 20 minutes.
3. Stir in the red pepper and green peas. Set aside 1 cup (200 g) of the saffron rice in a medium bowl for the aebleskiver batter and leave the rest in the pot. Add the shrimp, mussels, wine, paprika, and remaining 1/4 teaspoon of salt and stir to combine. Leave on very low heat until ready to serve.

To make the Aebleskiver

4. In a large bowl, combine the flour and baking powder and mix well.
5. In another bowl, lightly mix together the eggs, milk, and 1 tablespoon of oil with a fork. Pour the mixture over the dry ingredients and stir quickly until just combined. Gently stir in the reserved saffron rice. Try not to stir the batter again after this.
6. Heat the aebleskiver pan over low to medium heat with 1/2 to 1 teaspoon of oil in each cavity. Using an ice cream scoop or a spoon, fill each cavity almost to the top.
7. Cook until a crust forms on the batter. Using a thin wooden skewer, turn the aebleskiver 90 degrees, letting the batter spill over. Once a skin has formed, the aebleskiver will turn easily. Turn again in a different direction and then a last time to close up the sphere. Spin the aebleskiver around until evenly golden brown and a toothpick inserted into it comes out mostly clean. 
8. Serve right away or keep the aebleskiver warm in a 200 F (100 C) oven.

To serve

9. Serve the aebleskiver warm over a generous serving of seafood paella. Garnish with parsley.

• Dinner
• Dinner Recipes
• Savoury
• Seafood