The Dish: Seafood Paella at Starfish

Seafood Paella
 

--1 tbsp Olive oil
-- 2 ea. Jumbo shrimp
-- 2 ea. Large sea scallops
-- 1 ½ oz. ea. Three kinds of fish (salmon, cod, sword )
-- 3 oz. Chorizo ( ¼ in. thick slice )
-- 2 ea. Littlenecks
-- 6 ea. Mussels
-- 1/ 2 Lobster tail ( cooked )
-- 1 ea. Lobster claw ( cooked and cracked )
-- 2 cups Paella rice  ( see recipe )
-- 2 oz. Lobster stock (add to paella rice)
-- Extra virgin olive oil and cilantro to garnish

Add oil to sauté pan  heat till oil is shimmering and very hot, carefully add shrimp, scallops and fish to pan, cook till golden brown, turn over seafood then add chorizo, littlenecks, mussels and lobster. Pour rice over top, cover and cook on medium heat for 4 - 5 mins until necks and mussels open. Pour into paella pan or bowl add drizzle of extra virgin olive oil and sprigs of cilantro to garnish.

Paella Rice

-- ½ cup Extra virgin olive oil
-- 1 qt. Diced white onion
-- 3 qt. Rice ( Arborio or Valencia)
-- 2 tbsp. Saffron
-- 2 tbsp. Salt
-- 2 qt. Lobster stock
-- 1 ¾ cup Water
-- Grind saffron and salt together.

Saute onions in oil, add saffron and salt mix, cook for 1-2 mins until saffron starts to bleed out color. Add rice, sauté till it starts sticking, add stock and water stir once, bring to a boil , turn down to low simmer and cover, cook for 15 mins. Turn off heat and let stand covered for 10 mins. Spead out on sheet pan to cool. When cool fold in sofrito mix.

Sofrito Mix

-- 2 ea. Red peppers (fine dice)
-- 2 ea. Yellow peppers (fine dice)
-- 2 ea. Red onions (fine dice )
-- 1 bu. Cilantro (rough chop)
-- Mix together.