Seafood Paella | Culture Kitchen

Instructions

Heat a 15 inch paella pan over medium high heat. Drizzle with olive oil and once it gets hot add in the onions, red bell pepper, and garlic to begin the sofrito. You want to hear them sizzle as soon as they hit the pan! Cook until onions are translucent. To season, add in the cumin, smoked paprika, oregano, and kosher salt and give everything a good stir. Turn off heat. In a separate large saute or sauce pan, add in 1- 1 ½ cups fish stock and a splash of white wine (you can also use just white wine or water). Place in the lobster and shrimp and bring up to a low simmer, cooking until the shellfish are tender and pink in color. Season with kosher salt as needed. Turn heat back to medium to continue cooking in the paella pan. Add the tomato and tomato paste to the paella pan and stir, and then add in the rice and stir. Pour in the fish stock only to the and bring up to a simmer and cook for about 15-20 minutes over medium heat. As the rice cooks the liquid will be absorbed so you may need to add a bit more liquid as you go. Season with kosher salt to taste. Halfway through cooking the rice add in the saffron infused liquid. Stir into the rice. Then evenly lay out the lobster and prawns on top of the rice. You can also use the liquid from cooking the seafood and pour it into the rice while it continues to cook. Add and distribute the clams and mussels on top of the rice and continue to cook on a low simmer. In the last 5 minutes of cooking , add in the calamari rings and tentacles and cook through until tender, this will be a couple minutes. Sprinkle and garnish the paella with scallions and parsley. Serve and enjoy with crusty bread.