Seafood Paella

Recipe by Chef Göran Streng

Ingredients

1/4 cup Olive Oil

1 Onion, diced

1 Red Bell Pepper, diced

4 cloves Garlic, minced

3 Roma Tomato, peeled and diced

2 Bay Leaves

1 tsp Paprika

1 pinch Saffron Threads

Salt and Pepper

2.5 cups Matiz Seafood Paella Rice (Item#: 236589 Location: The Inspired Chef)

1 jar Matiz Sofrito Tomato Cooking Base (Item#: 229203 Location: The Inspired Chef)

7 cups Chicken Broth

½ lb Pierport Jumbo Shrimp (Item#: 195137 Location: Freezer Door 1)

½ lb New Zealand Mussels (Item#: 194234 Location: Freezer Door 7)

8 oz Panapesca Calamari Rings (Item#: 194073 Location: Freezer Door 21)

1 lb Cape Seafood Lobster Claws (Item#: 456381 Location: Freezer Door 9)

Lemon for garnish

2 tbsp Parsley, chopped

Directions 

Add olive oil to a paella pan over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add diced tomato, bay leaf, paprika, saffron, salt and pepper. Add Matiz sofrito tomato mixture and bring to a boil. Add rice and mix well.

Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!)

Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don’t ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat)

Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels, calamari and lobster claws into the mixture. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking) Remove pan from heat and cover pan with a lid or tinfoil.

Garnish with fresh parsley and lemon slices. Serve.