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!
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Serves 8 Hungry FriendsΒ
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Ingredients:
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- Plenty of Extra Virgin Olive Oil
- Salt to taste
- 4 lobster tails, halved lengthwise
- 8 jumbo prawnsΒ
- 1 lb large shrimp, peeled and deveinedΒ
- 1 lb of Monkfish, cut into Β½ inch cubesΒ
- 24 clams and 24 mussels, precooked with garlic, olive oil, and AlbarinoΒ
- 4 links of Spanish Chorizo
- 4 oz squid, cleaned, cut into Β½ inch ringsΒ
- 2 cloves of garlic, chopped
- Β½ yellow bell pepper, chopped
- Β½ red bell pepper, chopped
- Β½ 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 oilβ―in pan overβ―high heat.β―β―Β
Brown chorizo & remove. Add prawns & shrimp. Searβ―1 min each side. Transfer to plate. Pour more oil intoβ―pan,β―add lobster, repeat steps, remove. Add monkfish, squid, sautΓ© 2 mins.Β
Stir in garlic. Cook 1 min. Add peppers, salmorra, browned chorizo, rice. Cook 1 min, stirring to coat rice. Increase heat to high. Addβ―hotβ―stock.β―β―Β
Bringβ―to boil,β―add saffron. Season with salt. Stir rice first 5 minsβ―while boiling, thenβ―lower heat. Simmer additional 15 mins.β―Do not stir rice again! After 8 mins, layβ―reservedβ―seafood on top to finish cooking for last few mins. The paella is finished when rice has absorbed all liquid.β― β―Β
Remove from heat. Cover with clean kitchen towel. Rest 5 mins before serving.
