Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 lb (450g) mussels, scrubbed and debearded
  • 1/2 lb (225g) squid, sliced into rings
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 1 red bell pepper (150g), diced
  • 4 cloves (20g) garlic, minced
  • 3 large (180g) tomatoes, grated
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) saffron threads, crushed
  • 3 cups (600g) Bomba or Calasparra rice
  • 6 cups (1.4L) seafood stock, warm
  • 1/2 cup (120ml) dry white wine
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 lemon, cut into wedges
  • 1/4 cup (10g) fresh parsley, chopped
  • Salt and black pepper to taste

Instructions:

  1. Heat 3 tbsp (45ml) of olive oil in the paella pan over medium-high heat until shimmering.
  2. Add the shrimp and squid. Sear for 2 minutes per side until the shrimp are pink and the squid is opaque, then remove from the pan and set aside.
  3. In the same oil, add the onion and red pepper. Sauté for 5-7 minutes until softened.
  4. Stir in the garlic and smoked paprika, cooking for 1 minute until fragrant.
  5. Add the grated tomatoes and cook for 8-10 minutes, stirring occasionally, until the mixture thickens into a dark, jammy paste.
  6. Stir in the Bomba rice, coating every grain in the sofrito for 2 minutes.