Spanish seafood paella

$ 30.00
8 servings
Spicy Level:

A real taste of Britain’s most acknowledged culinary export of a take-away food and early example of food fusion. A popular lunch meal that is conquering the world.

Dietary restrictions

  • 6 oz. large shrimp
  • 1 Canadian lobster (around 1.7 pounds)
  • 1 pound of mussels, scrubbed
  • Pinch saffron threads
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 6 oz. dry scallops, patted dry
  • 4 oz. calamari, cut in rings (optional), patted dry
  • 6 garlic cloves, peeled
  • 1 tomato, halved and grated on a box grater (discard the skin)
  • 1/2 teaspoon pimenton
  • 3 1/2 cups of arborio rice
  • 7 cups seafood broth (from the Canadian lobster and mussels)

Make a seafood broth:

For the Canadian lobster - In a medium pot, bring 8 cups of water to boil. Add one bay leaf, chopped onion and salt and pepper according to the weight of the Canadian lobster. Boiling time will be based on weight.

Remove cooked Canadian lobster, strain broth and let sit off.

For the mussels - Warm the butter or olive oil over medium-high heat in the pot (if using butter, let it melt completely). Add the minced onion and garlic. Sauté until the onions are translucent and the garlic is fragrant, 1 to 2 minutes. Pour the water (2 cups) and half cup of white wine, bring it to boil. Pour all of the mussels into the pot. Remove the opened mussels and discard any mussels that haven’t opened. Strain the broth and let sit off.

Mix both broths and let them sit off.

Saute the seafood:

In a 16-inch paella pan, heat the oil just until it is hot. Sauté the shrimp, scallops, and calamari (if using) until just cooked through, about 2 minutes.

Make the sofrito:

Reduce the heat to medium and sauté the garlic. Add the tomato and pimenton and cook, stirring often, until the mixture has darkened to a deep burgundy and is thick like a compote, 5 to 10 min.

Add the rice and cook:

Bring the broth back to a simmer. Add the rice to the pan, and cook for 1 to 2 min. Raise the heat to medium-high. Pour in 7 cups of the seafood broth (reserve the rest) and stir or shake the pan to evenly distribute the rice. From this point on, do not stir the rice. Once broth is boiling, count 4 minutes.

After the 4 minutes, reduce the heat to medium-low and count 10 minutes.

Continue to simmer more gently, rotating the pan as necessary. Arrange the shrimp and Canadian lobster in the pan.

Create the socarrat:

Increase the heat to medium-high and, rotating the pan, cook for about 2 min., until the bottom layer of rice starts to caramelize, creating the socarrat. The rice will crackle, but if it starts to smell burned, remove the pan from the heat immediately.

Let the paella rest:

Remove the pan from the heat and let the paella rest for 5 min. to even the cooking and let the flavors meld.