- 3 tablespoons extra-virgin olive oil, divided
- 2 giant prawns, with heads and shells on
- 2 ounces squid rings and tentacles, cleaned
- 1 cup bomba paella rice
- 1/2 cup sofrito (see recipe below)
- 2 teaspoons kosher salt
- 1 1/2 cups seafood stock
- 6 Littleneck clams
- 10 mussels
- 1/4 cup parsley leaves
- 2 lemon wedges
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 yellow onion, very finely diced
- 1/2 green bell pepper, seeded and very finely diced
- 1/2 red bell pepper, seeded and very finely diced
- 8-10 threads saffron
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup white wine
- 1/2 cup crushed plum tomatoes
1. To prepare, preheat oven to 400°F.
2. Heat 1 tablespoon of olive oil in in a paella pan (or extra-large stainless steel skillet) over medium heat. Add prawns and squid; sear on both sides until lightly browned; transfer to a plate and set aside.
3. Add rice, sofrito and salt to the pan; stir until rice is thoroughly coated in oil and starts to turn translucent. Spread out the rice so it covers the bottom of the pan, add stock and bring to a simmer (do not stir).
4. Place clams on top of rice, spacing them out evenly. Cover pan with aluminum foil and transfer to the oven. Cook until clams open up, liquid is absorbed and rice is al dente, about 15-20 minutes. Check for doneness and add more stock if needed.
5. Remove paella from oven, uncover and arrange mussels, prawns and squid on the rice. Recover with foil and return to the oven. Cook until mussels open and prawns are cooked through, about 5 minutes.
6. Transfer paella pan back to the stovetop over low heat. Remove foil, drizzle 1 tablespoon olive oil evenly over the rice, and let it cook undisturbed until the bottom starts to crust and caramelize, about 2 minutes.
7. Remove from heat and let rest for 5-10 minutes. Finish paella with remaining 1 tablespoon olive oil, parsley and lemon wedges just before serving.
1. Heat oil in a large skillet over medium-high heat. Add garlic and sauté until lightly golden brown. Add onion, peppers and saffron; season with salt and pepper to taste. Cook, stirring frequently, until onions turn soft and translucent.
2. Add wine, turn heat down to medium-low and simmer until reduced by half.
3. Add tomatoes, simmer on low heat until the sauce is thick and all the liquid is cooked out, about 10 minutes.
4. If not using immediately, let cool and refrigerate.