Mel's Seafood Paella
Ingredients
- 1 Tbsp butter
- 1 third cup of olive oil
- 1 large onion finely diced
- 2 garlic cloves minced
- 2 medium tomatoes peeled and diced
- 1.5 tsp sweet paprika
- 1 pinch saffron threads
- 2 medium lobster meat cooked and chopped
- 6 pcs scallops quartered
- 12 pcs mussels shelled
- 1 medium squid sliced into rings
- 2 cups short grain rice
- 1 cup white wine
- 3 cups water
Method
- Bring white wine, water, lobster, mussels to a simmer in a large saucepan over high heat. Add a pinch of saffron thread and keep gently simmering over low for 15 mins or until lobster are cook and mussels are open. Take out all mussels meat and lobster and keep aside.
- Put a large, shallow frying pan (such as 10 inch cast iron skillet or 16- inch paella) over medium high heat and add half of olive oil. When hot, add onion to the pan and sauté' until translucent, stirring frequently.
- add half the chopped garlic cook until fragrant, about one to two minutes. Before it starts to brown, stir in the tomatoes, paprika and a pinch of salt. Continue to cook stirring.
- Gently add the squid to the pan and stir to coat in the tomato mixture. Sauté for about a minute to give some colour to the squid.
- Next, stir in the rice and cook for 1 minute, then spread the rice evenly across the pan. If it looks like a thin layer. Don’t worry, it will puff up as it absorbs the liquid.
- Pour the simmering stock all at once, reduce the heat to low, and cook without stirring for 10 minutes. If rice starts to dry out add a bit more off stock and stir. Rice should be al dente.
- While rice is cooking, in another pan add half of olive oil and butter, sauté' garlic until golden brown add scallops cook for a minute add mussels’ meat a lobster until it heat up.
- Season with salt and pepper. Pour it on top of the rice evenly. serve it with lemon wedges.