You can make paella with seafood, or with sausage and chicken. If making with meats, just brown before you add into the paella. This is a great dish to serve for dinner parties. We served it along with the kale salad and grilled cauliflower for an easy and impressive Sunday meal.
Ingredients
1 tablespoons extra virgin olive oil
1 red bell pepper, finely chopped
1 onion, finely chopped
1 lb cuttle fish – cut into 1/2 inch squares (soaked in milk for 20 minutes then drained)
5 tomatoes, grated
3 garlic cloves minced
1/2 cup minced flat-leaf parsley
1/4 cup slivered almonds
pinch of saffron
3 cups Bomba rice or Valenciano rice
3 1/2 cups seafood stock (recipe to follow)
1 lb mussels
1 lb clams
1 lb shrimp, peeled and deveined
Preparation
Season shrimp and cuttlefish with salt. In a large flat pan, heat oil over medium high heat. Add onions and pinch of sea salt and sauté until translucent. Add red bell peppers and sauté for 3 minutes more. Add cuttlefish and brown for 20 minutes. Add tomatoes, cook for 5 minutes. Add garlic, parsley and almonds. Cook for 1 minute then add in saffron and rice. Sauté the rice for 2 minutes. Evenly distribute rice in pan, then add stock. Do not mix or stir the rice after adding the stock. Bring to boil, then simmer for 10 minutes. Add in shrimp, mussels and clams. Cover and cook 5 minutes. Take off heat and let sit, covered for another 10 minutes until seafood is cooked.
Seafood stock:
4 celery stocks, chopped
1 onion, chopped
2 carrots, chopped
shrimp shells
salt
pepper
3 quarts water
Boil all ingredients 20 minutes. Take off heat and let steep for another 30 minutes. Strain and discard all solids.
