This is the undeniable star of Toronto’s Labora menu: an authentic Spanish dish with fragrant Bomba rice, generously topped with mouth-watering seafood.
First, pre-heat oven to 425ºF.
Then, on a stove top, pre-heat a large, oven safe, deep-frying pan (or “paellera”) to medium-high heat and add the olive oil. When the oil is hot, one-by-one add the cuttlefish, mussels, prawns and scallops. Leave enough space between for each piece of seafood so they brown or cook evenly. Do not crowd the ingredients.
Cook the prawns & scallops for about 1 minute or until prawns appear golden-red colour on one side only. Remove the prawns and scallops from the heat and pan. Reserve for later.
Cook the mussels for approximately 2 minutes, or until they open. As above, remove and set aside.
Reduce the heat and leave the cooked cuttlefish in the pan for the next step.
Add the onion, Spanish paprika (pimentón), ñora pepper, tomato pulp and saffron to the reserved pan. Using a wooden spoon, mix the ingredients and combine with the cooked cuttlefish.
Next, add the Bomba rice to the pan and combine with tomato-cuttlefish-spice mixture. Mix well until rice is fully coated. Increase the pan’s heat to high while adding the pre-heated seafood stock. Stir well for 30 seconds while making sure that the rice and stock are fully incorporated.
Maintain the heat on high for about 10 minutes then reduce heat to simmer while placing the runner beans gently on top of the rice.
Next, place pan (paellera) in the pre-heated oven and bake for 7 minutes at 425ºF.
Remove pan from the oven and return to the stove top.
Place reserved prawns, mussels and scallops on top of the oven-baked Bomba rice mixture and cook on high for about 1 minute.
Remove the pan from the oven top and allow to rest for a minute while garnishing with dollops of pre-made saffron aioli.
Then, garnish Paella with lemon wedges and place sliced green pepper on the side as a palate cleanser.