Ocean’s Bounty Paella

Ocean’s Bounty Paella Recipe

Servings: 6-8

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Ingredients:

• Seafood:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 lb (450g) mussels, cleaned and debearded
  • 1 lb (450g) clams, cleaned
  • 1 lb (450g) squid, cleaned and cut into rings

• Rice:

  • 2 cups Bomba or Arborio rice

• Broth:

  • 5 cups fish or seafood stock
  • 1/2 tsp saffron threads

• Vegetables:

  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup frozen peas, thawed
  • 1 can (14 oz) diced tomatoes, drained

• Seasonings and Aromatics:

  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • Salt and pepper to taste

• Liquids:

  • 1/2 cup dry white wine
  • 3 tbsp extra-virgin olive oil

• Garnishes:

  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

1. Prepare Saffron Infusion:

   • In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let it steep while you prepare the rest of the ingredients.

2. Cook Seafood:

   • Heat 1 tablespoon of olive oil in a large paella pan or wide, heavy skillet over medium-high heat. Add the shrimp and cook until just pink, about 2 minutes per side. Remove and set aside.
   • Add the squid to the pan and cook for about 1 minute until opaque. Remove and set aside.

3. Sauté Vegetables:

   • Add another tablespoon of olive oil to the pan. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional 1 minute.
   • Stir in the red and green bell peppers and cook until slightly tender, about 5 minutes.

4. Add Rice and Seasonings:

   • Add the remaining tablespoon of olive oil, then stir in the rice, ensuring it’s well-coated with oil. Cook for 2 minutes, stirring constantly.
   • Add the smoked and sweet paprika, and season with salt and pepper. Stir to combine.

5. Deglaze and Simmer:

   • Pour in the white wine and cook, scraping up any browned bits from the bottom of the pan, until the liquid is mostly absorbed.
   • Stir in the diced tomatoes and pour in the saffron-infused water.

6. Add Stock and Cook:

   • Gradually add the fish or seafood stock, about half a cup at a time, stirring gently. Allow the stock to be absorbed by the rice before adding more.
   • When you’ve added all the stock, reduce the heat to medium-low, and simmer without stirring. Let the rice cook for about 20 minutes until it’s tender and the liquid is mostly absorbed.

7. Incorporate Seafood:

   • Nestle the shrimp, squid, mussels, and clams into the rice. Cover the pan with a lid or aluminum foil and cook for an additional 7-10 minutes until the mussels and clams have opened and the seafood is cooked through. Discard any shellfish that do not open.

8. Add Peas and Rest:

   • Stir in the peas and cook for another 2 minutes. Remove from heat and let it rest for 5 minutes covered.

9. Garnish and Serve:

   • Sprinkle generously with chopped parsley and serve with lemon wedges on the side for squeezing over the top.

Tips:

• Saffron: This luxurious spice gives paella its distinctive color and flavor. If unavailable, you can substitute turmeric for color, though the flavor will differ.
• Paella Pan: If you don’t have a paella pan, a large, wide skillet will work. Ensure it’s wide enough for even cooking.
• Stock: Homemade stock always enriches the flavor, but high-quality store-bought will work in a pinch.

Enjoy your Ocean’s Bounty Paella with family and friends – it’s a dish that’s perfect for bringing people together!