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Seafood Paella
October 30, 2023
Medium
Instructions / Directions
Serves: 4-6- Bring the white wine and seafood stock to a simmer in a large saucepan over high heat. Add a pinch of saffron threads and keep gently simmering over low heat.
- Put a large, shallow frying pan (such as a 10-inch cast iron skillet or 16-in paella) over medium-high heat and add the olive oil. When hot, add the onion to the pan and sauté until translucent, stirring frequently.
- Add the garlic and cook until fragrant, about 1-2 minutes. Before it starts to brown, stir in the tomato, paprika, and a pinch of salt. Continue to cook, stirring occasionally, until the tomatoes are reduced and the oil is sizzling.
- Gently add the squid to the pan and stir to coat in the tomato mixture. Sauté for about a minute to give some color to the squid.
- Next, stir in the rice and cook for 1 minute, then spread the rice evenly across the pan. If it looks like a thin layer, don’t worry; it will puff up as it absorbs the liquid.
- Pour in the simmering wine mixture all at once, then reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it with a bit more hot stock, half a cup at a time.
- Meanwhile, steam the mussels. Place them in a half-inch of simmering water in a large skillet with a tight-fitting lid. They are cooked when the shells open; be sure to discard any that stay closed. Once the mussels are cooked, arrange them decoratively on the paella.
- When the stock in the paella fully evaporates, you will hear a faint crackling from the bottom of the pan as the socarrat starts to form. If you don’t hear anything, you can raise the heat to medium for a short burst.
- Remove the paella from the heat and cover it with a tea towel for 3 minutes to let it rest. Uncover and serve from the pan with lemon wedges on the side.
This recipe was brought to you by Tai Foong USA
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