Paella Valenciana
Serves: 6
Time Preparing: 60-70 minutes
Time Cooking: 50-60 minutes
Total Time: 60-70 minutes
Ingredients
1 cup organic rice, well rinsed (I use California white Jasmine)
3 cups chicken stock (recipe here)
1 large onion, finely chopped
12 garlic cloves, minced
3 tablespoons ghee, or fat of choice
1 yellow bell pepper, finely chopped
1 organic tomato, finely chopped
1 lobster tail, cut into the middle
½ pound squid, finely chopped
1 ¼ pound clean shrimp, peeled and deveined
½ pound mussels
1-pound bay scallop
1 teaspoon organic paprika powder
1 teaspoon organic Spanish saffronthread
Cilantro to garnish
Preparation
Preheat a paella skillet with 3 tablespoons of ghee or fat of choice over medium heat
Add onions, stir occasionally, sauté until lightly golden, 8-10 minutes
Add garlic, stir occasionally, sauté until golden, 2-3 minutes
Add bell pepper, stir occasionally, sauté 2 minutes
Add squid, stir well to combine, sauté 2 minutes
Add tomato, paprika, Spanish Saffron, scallops, sea salt, stir well to combine
Add rice, stir well to combine, sauté 2 minutes
Add chicken broth, stir well to combine
Taste the salt and add more if necessary
Add shrimp into a layer (don’t need to stir anymore)
Add lobster in the middle of the paella skillet, bring to a boil, 5-10 minutes
Reduce heat to medium/low
Add mussels in the middle of the skillet or, as wanted to decorate, cook for 20-25 minutes
Check if rice is soft, and if it is not soft, add a little bit more chicken broth to finish cooking the rice
Garnish with fresh cilantro
Serve immediately