Paella Seafood

Name: Paella Seafood
Cuisine: spanish
Ingredients: 300 g bomba or calasparra rice; 400 g mixed seafood (shrimp, mussels, clams, squid rings); 200 g firm white fish (monkfish or hake), cubed; 1 large onion, finely diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 2 ripe tomatoes, grated; 1 tsp smoked paprika (pimentón de la Vera); 0.5 g saffron threads, steeped in 2 tbsp warm water; 1 L hot fish stock; 60 ml extra virgin olive oil; 100 ml dry white wine; Salt to taste; Fresh parsley, chopped for garnish; Lemon wedges for serving

Seafood Paella

Ingredients

300 g bomba or calasparra rice
400 g mixed seafood (shrimp, mussels, clams, squid rings)
200 g firm white fish (monkfish or hake), cubed
1 large onion, finely diced
1 red bell pepper, diced
3 garlic cloves, minced
2 ripe tomatoes, grated
1 tsp smoked paprika (pimentón de la Vera)
0.5 g saffron threads, steeped in 2 tbsp warm water
1 L hot fish stock
60 ml extra virgin olive oil
100 ml dry white wine
Salt to taste
Fresh parsley, chopped for garnish
Lemon wedges for serving

Instructions

1Heat olive oil in a 38-40 cm paella pan over medium heat; season and sear fish cubes until golden, remove and set aside.
2In same pan, sauté onion and bell pepper until softened, add garlic and cook 30 seconds, then stir in grated tomato and paprika; cook until oil separates.
3Add rice and stir 1 minute to coat grains; pour in white wine and let alcohol evaporate.
4Pour in hot fish stock and saffron infusion; distribute rice evenly — do not stir after this point.
5Simmer uncovered 8 minutes over medium-high heat, then reduce to low and cook 6-8 minutes until rice is al dente and liquid absorbed.
6Nestle shrimp, mussels, clams, squid, and reserved fish into rice during last 5 minutes; cover with foil if needed to steam shellfish open.
7Remove from heat when socarrat forms (crackling sound, toasted aroma); rest covered with clean cloth 5 minutes.
8Garnish with parsley and serve with lemon wedges directly from the pan.

Source: llm-generated