This Recipe is courtesy of our friend and collaborator, Jen Yuen of Sunday Dinner Diary.
Follow Jen on Instagram @SundayDinnerDiary to see more great recipes!
Â
Serves 8 Hungry FriendsÂ
Â
Ingredients:
Â
- Plenty of Extra Virgin Olive Oil
- Salt to taste
- 4 lobster tails, halved lengthwise
- 8 jumbo prawnsÂ
- 1 lb large shrimp, peeled and deveinedÂ
- 1 lb of Monkfish, cut into ½ inch cubesÂ
- 24 clams and 24 mussels, precooked with garlic, olive oil, and AlbarinoÂ
- 4 links of Spanish Chorizo
- 4 oz squid, cleaned, cut into ½ inch ringsÂ
- 2 cloves of garlic, chopped
- ½ yellow bell pepper, chopped
- ½ red bell pepper, chopped
- ½ cup Salmorra
- 2 cups Bomba Rice
- A pinch of Saffron
- 6 cups of hot, quality seafood stock
- Lemon slices and chopped parsley, for serving
Preparation:
Heat oil in pan over high heat.  Â
Brown chorizo & remove. Add prawns & shrimp. Sear 1 min each side. Transfer to plate. Pour more oil into pan, add lobster, repeat steps, remove. Add monkfish, squid, sauté 2 mins.Â
Stir in garlic. Cook 1 min. Add peppers, salmorra, browned chorizo, rice. Cook 1 min, stirring to coat rice. Increase heat to high. Add hot stock.  Â
Bring to boil, add saffron. Season with salt. Stir rice first 5 mins while boiling, then lower heat. Simmer additional 15 mins. Do not stir rice again! After 8 mins, lay reserved seafood on top to finish cooking for last few mins. The paella is finished when rice has absorbed all liquid.   Â
Remove from heat. Cover with clean kitchen towel. Rest 5 mins before serving.