ADVERTISEMENT

Paella De Mariscos

dish of paella in a metal pan
Prep Time
10 min
Cook Time
45 min
Yields
4 servings

This is the undeniable star of Toronto’s Labora menu: an authentic Spanish dish with fragrant Bomba rice, generously topped with mouth-watering seafood.

ADVERTISEMENT

ingredients

3
tbsp (45 mL) olive oil
100
gram cuttlefish (or Calamari), cubed
6
Salt Spring Island mussels
8
red prawns
6
scallops, seared
1
caramelized onion, chopped
1
tsp (5 mL) Spanish paprika (pimenton)
1
tsp (5 mL) Spanish paprika (pimenton)
1
tsp (5 mL) Nora pepper, dried (Spanish pepper)
4
tbsp (60mL) tomato pulp
1
pinch saffron
1
cup (225 mL) Bomba rice
1
³⁄₁₀ litre litres seafood stock, pre-heated
8
runner beans
1
tbsp (15 mL) saffron aioli, premade
½
lemon, wedges
1
green pepper, sliced
ADVERTISEMENT

directions

Step 1

First, pre-heat oven to 425ºF.

Step 2

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.

Step 3

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.

Step 4

Cook the mussels for approximately 2 minutes, or until they open. As above, remove and set aside.

Step 5

Reduce the heat and leave the cooked cuttlefish in the pan for the next step.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Next, place pan (paellera) in the pre-heated oven and bake for 7 minutes at 425ºF.

Step 10

Remove pan from the oven and return to the stove top.

Step 11

Place reserved prawns, mussels and scallops on top of the oven-baked Bomba rice mixture and cook on high for about 1 minute.

Step 12

Remove the pan from the oven top and allow to rest for a minute while garnishing with dollops of pre-made saffron aioli.

Step 13

Then, garnish Paella with lemon wedges and place sliced green pepper on the side as a palate cleanser.

Rate Recipe

Be the first to rate Paella De Mariscos
ADVERTISEMENT